Description
A refreshing and vibrant corn salad featuring fresh corn kernels, crisp cucumber, juicy cherry tomatoes, and tangy red onion, all tossed in a creamy lime and chili dressing and topped with crumbly feta and fresh cilantro. Perfect as a light side dish or a flavorful summertime snack.
Ingredients
Vegetables
- 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)
Dressing
- 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)
- Salt to taste
- Pepper to taste
Toppings
- 1 cup feta cheese (can substitute with goat cheese or omit)
- 1/4 cup cilantro (can omit if not preferred)
Instructions
- Cook the Corn: Start by cooking the fresh corn kernels until they’re tender but still crisp, usually taking about 5–7 minutes. This step ensures the corn is cooked perfectly while maintaining a pleasant crunch.
- Prepare the Vegetables: Let the cooked corn cool, then mix it with diced cucumber, halved cherry tomatoes, and chopped red onion in a large bowl to create a vibrant vegetable base for the salad.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy, forming the flavorful dressing that will coat the salad.
- Toss the Salad: Pour the dressing over the vegetable mixture and toss until everything is evenly coated, ensuring every bite is bursting with flavor.
- Add Toppings: Finally, sprinkle crumbled feta cheese and chopped cilantro on top before serving for added texture and fresh herbal notes.
Notes
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Use canned corn if fresh corn is unavailable; drain well before using.
- Adjust chili powder to control the salad’s spiciness as preferred.
- Omit cilantro for those who dislike its flavor or substitute with fresh parsley.
- This salad can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
