Street Corn Creamy Cucumber Salad (Printer-Friendly)

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

# What You 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 - Boil corn kernels in a pot of water for 5–7 minutes until tender yet crisp. Drain thoroughly and allow to cool completely before combining with other ingredients.
02 - In a large mixing bowl, combine cooled corn kernels, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh cilantro.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper in a small bowl until completely smooth and well blended.
04 - Pour dressing over vegetable mixture and toss gently to coat evenly. Top with crumbled feta cheese. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • The sweet corn and cool cucumber create this perfect balance that wakes up your palate
  • It comes together in under 25 minutes but tastes like you spent all day preparing
  • The creamy zesty dressing coats everything without feeling heavy
02 -
  • Grilling the corn first instead of boiling adds a smoky charred flavor that takes this salad to another level
  • The salad needs at least 30 minutes in the refrigerator for flavors to meld together properly
  • Dressing the salad too early makes it soggy so wait until 30 minutes before serving
03 -
  • Pat thawed frozen corn completely dry with paper towels to prevent watering down your salad
  • Double the chili powder if you love heat or add a pinch of cayenne for extra kick
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