Street Corn Creamy Cucumber Salad (Print-Friendly Format)

Crisp corn and cucumber blend with creamy lime dressing for a refreshing, summer-ready dish.

# Ingredients You’ll Need:

01 - 2 cups (approximately 315 g) fresh corn kernels (substitute with canned corn if preferred)

02 - 1 medium English cucumber, diced

03 - 1 cup (150 g) cherry tomatoes, halved (grape tomatoes are an alternative)

04 - 1/2 medium red onion, finely chopped (green onions may be used for a milder flavor)

05 - 1 cup (150 g) feta cheese, crumbled (substitute with goat cheese or omit for dairy-free option)

06 - 1/4 cup (10 g) fresh cilantro, roughly chopped (optional)

07 - 1/3 cup (80 ml) mayonnaise (Greek yogurt may be used for a lighter version)

08 - 1/3 cup (80 ml) sour cream (substitute with additional Greek yogurt if desired)

09 - 2 tablespoons (30 ml) lime juice (lemon juice is also suitable)

10 - 1 teaspoon (2 g) chili powder (adjust heat to taste)

11 - Salt, to taste

12 - Black pepper, to taste

01 - Bring a pot of water to a boil and cook the fresh corn kernels for 5 to 7 minutes until tender yet crisp. Drain and allow to cool.

02 - In a large bowl, mix together the cooled corn, diced cucumber, halved cherry tomatoes, and chopped red onion.

03 - In a separate bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until the dressing is smooth and creamy.

04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.

05 - Top with crumbled feta cheese and chopped cilantro just before serving.

01 - For a spicier variation, add diced jalapeños to the salad.