Street Corn Creamy Cucumber Salad
A refreshing summer salad that combines charred corn, crisp cucumber, and a creamy dressing for a perfect picnic dish.
Ingredients
Main ingredients
- 2 cups fresh corn kernels Can substitute with canned corn
- 1 medium cucumber (English cucumbers recommended)
- 1 cup cherry tomatoes Grape tomatoes can be substituted
- 1/2 medium red onion Use green onions for milder taste
- 1 cup feta cheese Can substitute with goat cheese or omit
- 1/4 cup cilantro Can omit if not preferred
Dressing ingredients
- 1/3 cup mayonnaise Greek yogurt can be used for lighter option
- 1/3 cup sour cream Can substitute with more Greek yogurt
- 2 tablespoons lime juice Lemon juice serves as a good substitute
- 1 teaspoon chili powder Adjust to preferred heat level
- to taste salt
- to taste pepper
Instructions
Preparation
- If using fresh corn, char it lightly on a hot skillet or grill, then slice kernels off the cob. If canned, drain well.
- Dice the cucumber into bite-sized pieces; if it weeps, that's fine—blot a little.
- Halve the cherry tomatoes and thinly slice the red onion.
Mixing
- In a bowl, stir together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Toss corn, cucumber, tomatoes, onion, cilantro, and feta with the dressing; taste, then adjust salt and pepper if necessary.
Chilling
- Chill for 15-30 minutes if you can wait, but if not, eat immediately. Serve cold or slightly chilled.
Serving
- Garnish with extra cilantro or a squeeze of lime if desired.
Notes
You can prepare the dressing and chop ingredients ahead of time, but add feta last. For a dairy-free version, substitute mayo and sour cream with vegan alternatives and omit feta.