Street Corn Creamy Cucumber Salad (Print)

Fresh corn and crisp cucumbers tossed with zesty lime dressing and crumbled feta

# Components:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 medium red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped

→ Cheese

06 - 1 cup feta cheese, crumbled

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons lime juice
10 - 1 teaspoon chili powder
11 - Salt, to taste
12 - Black pepper, to taste

# Directions:

01 - Boil corn kernels in a pot of water for 5–7 minutes until tender but still crisp. Drain thoroughly and allow to cool completely.
02 - In a large mixing bowl, add cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh cilantro. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until completely smooth and creamy.
04 - Pour the creamy dressing over the vegetable mixture. Fold gently with a spatula to coat all ingredients without crushing the vegetables.
05 - Sprinkle crumbled feta cheese over the top. Serve immediately or refrigerate for 30 minutes for enhanced flavor integration.

# Expert Advice:

01 -
  • The creamy dressing balances the crisp vegetables in a way that makes people immediately ask for the recipe
  • You can prep everything ahead and it actually tastes better after the flavors hang out together
02 -
  • Pat your thawed frozen corn completely dry with paper towels or the dressing gets watery
  • The salad tastes even better after sitting in the fridge for an hour so make it ahead
03 -
  • Double the dressing recipe and keep some in the fridge for quick salads all week
  • Sprinkle Tajín over individual servings instead of mixing it into the whole salad
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