Description
A vibrant summer salad combining sweet corn and refreshing cucumbers in a creamy dressing.
Ingredients
Scale
- 2 cups fresh corn kernels (or canned corn, drained and rinsed)
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (finely chopped)
- 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
- Salt and pepper (to taste)
Instructions
- Prepare the corn: If using fresh corn, fire up the grill for that smoky sweetness or boil until tender. Allow it to cool and slice the kernels off the cob.
- Dice your vegetables: Chop the cucumber, red onion, and cherry tomatoes into uniform pieces.
- Combine the base: In a large bowl, toss together the corn, cucumber, tomatoes, and onions.
- Craft the dressing: In another bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper.
- Add creaminess: Pour the dressing over the vegetable base and mix gently until well coated. Fold in the cheese and cilantro.
- Final touch: Taste and adjust seasoning if necessary. Allow to rest for 15 minutes before serving.
Notes
This salad can be made ahead of time; just hold off on adding the cheese until closer to serving. It can also be customized with ingredients like avocado or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg