Street Corn Creamy Cucumber Salad (Print Version)

Sweet corn and crisp cucumbers tossed in a creamy lime-chili dressing with fresh vegetables and feta cheese.

# 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 - Bring a pot of water to boil and add fresh corn kernels. Cook for 5-7 minutes until tender but still crisp. Drain thoroughly and allow to cool completely. If using canned corn, drain and skip this step. If using frozen corn, thaw and pat dry.
02 - In a large mixing bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or refrigerate for 30 minutes for optimal chilling.

# Expert Advice:

01 -
  • The combination of creamy dressing with the satisfying crunch of vegetables creates this magical texture contrast that makes every bite interesting.
  • You can throw this together for unexpected guests in under 30 minutes and still look like youve been planning for days.
02 -
  • Always let the corn cool completely before mixing with the dressing, or youll end up with a watery mess as the heat breaks down the mayo and sour cream.
  • If you prep this salad in advance, hold the dressing and feta until just before serving to maintain the perfect texture.
03 -
  • When making ahead, slice the cucumber just before serving as it releases water quickly and can make your salad soupy.
  • Reserve a small amount of the dressing to refresh leftovers the next day, as the vegetables will have absorbed much of the original dressing overnight.
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