Street Corn Creamy Cucumber Salad (Printer-friendly)

Sweet corn and crisp cucumbers tossed in a tangy lime dressing with feta cheese

# What You’ll Need:

→ 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 - Cook corn kernels in boiling water for 5-7 minutes until tender but crisp. Drain thoroughly and allow to cool completely.
02 - In large mixing bowl, toss together cooled corn, diced cucumber, halved tomatoes, chopped red onion, and fresh cilantro until evenly distributed.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper in small bowl until smooth and fully incorporated.
04 - Pour dressing over vegetable mixture and fold gently to coat all ingredients evenly without damaging delicate vegetables.
05 - Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or refrigerate 30 minutes for enhanced flavor melding.

# Expert Tips:

01 -
  • The creamy dressing clings to every crisp bite while the lime wakes up your tastebuds
  • It comes together in under 30 minutes but tastes like you spent forever on it
02 -
  • Grilling the corn first adds a smoky depth that takes this salad to restaurant quality levels
  • The salad tastes even better after sitting for 30 minutes as the flavors meld together
03 -
  • Pat thawed frozen corn dry with paper towels to prevent watering down your salad
  • Tajín sprinkled over the top adds an extra pop of lime and chili flavor
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