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Street Corn Creamy Cucumber Salad for a Fresh Summer Bite

Enjoy a delicious Street Corn Creamy Cucumber Salad that combines sweet corn and crunchy cucumbers for a refreshing summer side.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Fresh Corn Kernels Can substitute with canned corn for convenience.
  • 1 large Medium Cucumber English cucumbers are recommended for best texture.
  • 1 cup Cherry Tomatoes Grape tomatoes can be substituted if preferred.
  • 1/4 cup Red Onion Use green onions for a milder taste.
  • 1/2 cup Feta Cheese Can substitute with goat cheese or omit for a lighter option.
  • 1/4 cup Cilantro Can be omitted if cilantro isn't your favorite.
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • 1/2 cup Sour Cream Can substitute with more Greek yogurt for low-fat alternative.
  • 2 tablespoons Lime Juice Lemon juice serves as an excellent substitute.
  • 1 teaspoon Chili Powder Adjust to your preferred heat level.
  • 1 teaspoon Salt Season to your liking for optimal flavor.
  • 1 teaspoon Pepper Season to your liking for optimal flavor.

Equipment

  • large pot
  • mixing bowl
  • spatula
  • whisk
  • Colander

Method
 

Cooking Steps
  1. Begin by bringing a large pot of water to a boil over high heat. Add fresh corn kernels and cook for 5–7 minutes until tender but still crisp. Drain and let the corn cool completely.
  2. In a large mixing bowl, combine the cooled corn with diced cucumber, halved cherry tomatoes, and finely chopped red onion. Mix gently to evenly distribute the ingredients.
  3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
  4. Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
  5. Sprinkle crumbled feta cheese and chopped cilantro on top of the salad before serving.

Notes

Prepare the corn and chop the vegetables the day before to save time. Serve in a colorful bowl or on a platter to enhance appeal.