Street Corn Creamy Cucumber Salad

Last summer, my neighbor Maria brought over a tub of this salad after a block party. I ate half of it standing in front of the refrigerator before anyone else got a taste. That's how I knew it was something special.

I started making this for every backyard gathering after that. People would hover around the bowl, sneaking just one more spoonful. The way the sweet corn plays against the cool cucumbers is pure summer magic.

Ingredients

• Fresh corn kernels: About 3 ears worth gives you those sweet pops of flavor in every bite, though frozen works in a pinch
• English cucumber: The thinner skin and fewer seeds mean no peeling required and consistently crisp texture
• Cherry tomatoes: They burst with juice when you bite into them, adding little explosions of brightness
• Red onion: Just enough bite to cut through the creaminess without overpowering everything else
• Feta cheese: Salty tang that pulls all the flavors together into something irresistible
• Mayonnaise and sour cream: This duo creates the silkiest dressing that coats every single piece
• Lime juice: Freshly squeezed makes all the difference here, cutting through the richness beautifully
• Chili powder: A gentle warmth that builds as you eat, making you want another bite

Instructions

Cook your corn:

Boil those kernels for just 5 to 7 minutes until they're tender but still have some crunch to them. Let them cool completely so they dont wilt the other vegetables.

Prep the vegetables:

Dice your cucumber, halve those cherry tomatoes, chop your onion into tiny bits, and gather everything in your biggest bowl. The more colors, the better.

Whisk the dressing:

Stir together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until it's silky smooth. Give it a taste and adjust the heat if you like things spicier.

Bring it together:

Pour that creamy dressing over your vegetables and toss everything gently. You want every piece coated but not drowning.

Finish with feta:

Sprinkle the crumbled cheese over the top and add extra cilantro if you're feeling fancy. Serve it right away or let it chill for half an hour for an even colder, more refreshing experience.

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My sister-in-law asked for the recipe after taking one bite at our Fourth of July cookout. Now she makes it for every potluck and people think it's her signature dish.

Making It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I want something lighter. The tang works just as beautifully and nobody notices the difference.

Serving Ideas

This salad plays nicely with grilled chicken, fish tacos, or just a big bowl of tortilla chips. I've even scooped it onto avocado toast for an unexpected lunch.

Getting Ahead

You can chop all the vegetables and whisk the dressing a day ahead, just keep them separate until serving time. This keeps everything crisp and fresh.

• Wait to add the feta until the last minute so it stays crumbly
• Extra chili powder on top makes for a beautiful presentation
• The salad keeps well for two days in the refrigerator

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This salad has become my go-to for bringing sunshine to any table, even on cloudy days.

Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Absolutely. If using frozen corn, simply thaw it completely and pat dry before adding to the salad. Canned corn works too—just drain well and skip the cooking step entirely since it's already tender. Fresh corn offers the best texture, but these alternatives make this dish accessible year-round.

→ How long does this salad keep in the refrigerator?

This salad stores beautifully for 2-3 days when kept in an airtight container. The vegetables maintain their crunch, and the dressing actually helps preserve freshness. For best results, add the feta cheese just before serving if you plan to make it ahead, though it holds up quite well even when mixed in.

→ What can I substitute for feta cheese?

Goat cheese offers a similar creamy tang and works excellently as a substitute. For a dairy-free version, simply omit the cheese or use a plant-based feta alternative. The salad remains delicious without cheese—the zesty lime dressing provides plenty of flavor on its own.

→ Is this salad spicy?

The chili powder adds mild warmth rather than intense heat. You can easily adjust the spice level to your preference—start with half a teaspoon for a subtle kick, or increase to a full teaspoon (or more) for more pronounced flavor. A sprinkle of Tajín just before serving adds another layer of spicy-salty complexity.

→ Can I make this dairy-free or vegan?

Certainly. Replace the mayonnaise and sour cream with plant-based alternatives or use all Greek yogurt for a lighter version. Swap the feta for vegan cheese or simply add extra vegetables like diced avocado for creaminess. The core flavors—lime, chili powder, and fresh vegetables—remain satisfying regardless of dietary adjustments.