Why Make This Recipe
Street Corn Creamy Cucumber Salad is a bright and refreshing dish that’s perfect for hot summer days. This salad combines sweet corn, crisp cucumber, and juicy tomatoes, bringing together flavors and textures that everyone will love. It’s easy to prepare, and you can serve it at barbecues, picnics, or as a side for dinner.
How to Make Street Corn Creamy Cucumber Salad
Ingredients:
- 2 cups fresh corn kernels (or canned corn, drained and rinsed)
- 1 medium cucumber (diced; English cucumbers recommended)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (finely chopped, or green onions for milder taste)
- 1 cup feta cheese (or goat cheese, or omit for vegan)
- 1/4 cup cilantro (chopped; can be omitted)
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/3 cup sour cream (or more Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon chili powder (adjust according to taste)
- Salt (to taste)
- Pepper (to taste)
Directions:
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Prepare the Corn: If using fresh corn, cook the corn by boiling it for 3-5 minutes. Once done, cool it down and cut the kernels from the cob. If using canned corn, make sure you drain and rinse it.
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Chop the Veggies: Dice the cucumber, cut the cherry tomatoes in half, and finely chop the red onion.
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Mix the Ingredients: In a large bowl, combine the corn, cucumber, tomatoes, red onion, and feta cheese.
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Make the Dressing: In a separate small bowl, mix the mayonnaise (or Greek yogurt), sour cream (or more Greek yogurt), lime juice, chili powder, salt, and pepper until smooth.
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Combine Everything: Pour the dressing over the salad mixture. Toss everything together gently until well combined.
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Garnish: Add chopped cilantro on top if using, and give it one last gentle toss.
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Chill: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
How to Serve Street Corn Creamy Cucumber Salad
Serve this salad cold as a side dish at your summer barbeque or picnic. It pairs well with grilled chicken or fish and is a great addition to any potluck. You can also enjoy it on its own as a light lunch.
How to Store Street Corn Creamy Cucumber Salad
Store any leftovers in an airtight container in the refrigerator. It’s best eaten within 2-3 days for optimal freshness. Give it a good stir before serving again, as the ingredients may settle.
Tips to Make Street Corn Creamy Cucumber Salad
- Use fresh corn when in season for the best flavor.
- Feel free to adjust the chili powder to your taste. If you prefer less heat, start with a smaller amount.
- If you want a vegan version, simply omit the cheese and use only Greek yogurt for the dressing.
Variation
For added crunch, you can toss in some diced bell peppers or even some avocado for a creamier texture.
FAQs
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works great! Just thaw it and drain any excess water before adding it to the salad.
Can I make this salad ahead of time?
Absolutely! It can be made a day in advance. Just keep it refrigerated and give it a good stir before serving.
What can I substitute for feta cheese?
You can use goat cheese, or simply omit it for a dairy-free version. The salad will still be delicious without the cheese!
Street Corn Creamy Cucumber Salad
A bright and refreshing salad combining sweet corn, crisp cucumber, and juicy tomatoes, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups fresh corn kernels (or canned corn, drained and rinsed)
- 1 medium cucumber (diced; English cucumbers recommended)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (finely chopped, or green onions for milder taste)
- 1 cup feta cheese (or goat cheese, or omit for vegan)
- 1/4 cup cilantro (chopped; can be omitted)
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/3 cup sour cream (or more Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon chili powder (adjust according to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Corn: If using fresh corn, cook the corn by boiling it for 3-5 minutes. Once done, cool it down and cut the kernels from the cob. If using canned corn, make sure you drain and rinse it.
- Chop the Veggies: Dice the cucumber, cut the cherry tomatoes in half, and finely chop the red onion.
- Mix the Ingredients: In a large bowl, combine the corn, cucumber, tomatoes, red onion, and feta cheese.
- Make the Dressing: In a separate small bowl, mix the mayonnaise (or Greek yogurt), sour cream (or more Greek yogurt), lime juice, chili powder, salt, and pepper until smooth.
- Combine Everything: Pour the dressing over the salad mixture. Toss everything together gently until well combined.
- Garnish: Add chopped cilantro on top if using, and give it one last gentle toss.
- Chill: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Give it a good stir before serving again.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: salad, summer, refreshing, corn, cucumber, side dish
