Save to Pinterest Last summer my neighbor Maria brought this to our block party and I literally hovered over the bowl the entire afternoon, pretending to make conversation while strategically positioning myself for third and fourth helpings. Something about that creamy corn and cooling cucumber combo just hits different when it is ninety degrees out and you have been standing in the sun for three hours.
I have since made this for practically every occasion—fourth of July, random Tuesday nights, that one time my sister visited and claimed she hated cucumber but somehow ate half the bowl. The way the sweet corn plays with the crunchy vegetables and that zesty lime forward dressing is just magic.
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Ingredients
- Fresh corn kernels: Grilling the corn first adds this incredible smoky depth that takes the salad from great to unforgettable but boiled works perfectly fine too
- English cucumber: The thinner skin and fewer seeds make it ideal for salads without any bitter aftertaste
- Cherry tomatoes: They burst with juice when you bite into the salad creating these little pockets of brightness throughout
- Red onion: Finely chopped it disperses just the right amount of sharp bite without overpowering everything else
- Feta cheese: The salty creaminess balances the sweet corn and ties the whole dressing together beautifully
- Mayonnaise and sour cream: This dual base creates the perfect rich yet tangy foundation that clings to every vegetable
- Lime juice: Fresh is absolutely non negotiable here—it cuts through the cream and makes all the flavors pop
- Chili powder: Start with one teaspoon and adjust up if you want more warmth without overwhelming the fresh flavors
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Instructions
- Get your corn ready:
- Boil fresh corn for five to seven minutes until just tender then drain and let it cool completely, or throw those kernels on the grill if you want that extra smoky punch everyone talks about.
- Prep all your vegetables:
- Dice your cucumber, halve the cherry tomatoes, finely chop that red onion, and chop the cilantro if you are using it, then toss everything into a large bowl with your cooled corn.
- Make the magic dressing:
- Whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper until completely smooth and creamy, tasting as you go to get the seasoning just right.
- Bring it all together:
- Pour that gorgeous dressing over the vegetables and fold everything together gently until every single piece is coated in that creamy zesty goodness.
- Finish and serve:
- Sprinkle the crumbled feta over the top and maybe add some extra cilantro for color, then either serve right away or chill for thirty minutes if you want it colder and even more refreshing.
Save to Pinterest This recipe has become my go to for whenever I need to bring something to a gathering because it is impossible to mess up and always gets asked about. Watching people take that first bite and seeing their eyes light up is the best part.
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Making It Your Own
Swap Greek yogurt for the mayonnaise to lighten it up, or use both for extra protein and tang. Sometimes I add diced avocado right at the end for creaminess, and a sprinkle of Tajín over the top takes it to restaurant level territory.
Serving Ideas That Work
This pairs beautifully with grilled chicken, fish tacos, or honestly just eaten straight from the bowl with a spoon. I have also served it as a dip with tortilla chips and watched it disappear in record time.
Getting Ahead Like A Pro
You can chop all the vegetables and whisk the dressing up to a day in advance, just keep everything separate until you are ready to toss and serve. The corn is actually better if cooked the day before and chilled, giving it time to develop those sweet corn flavors even more.
- Wait to add the feta until the very last minute so it does not get mushy
- If bringing to a party, pack the dressing separately and toss right before serving
- Leftovers keep for about two days though the texture does get a bit softer
Save to Pinterest Hope this bright creamy salad finds its way to your table soon, bringing all those fresh summer vibes no matter what time of year it is.
FAQs About This Recipe
- → Can I use frozen or canned corn instead of fresh?
Yes, absolutely. If using canned corn, simply drain and skip the cooking step. For frozen corn, thaw completely and pat dry before adding to the salad.
- → How long does this salad stay fresh?
Best enjoyed immediately or within 24 hours when stored in an airtight container in the refrigerator. The vegetables may release some moisture over time, so toss again before serving.
- → Is there a lighter alternative to the creamy dressing?
Substitute Greek yogurt for mayonnaise and sour cream to reduce calories while maintaining creaminess and tang.
- → Can I make this dairy-free?
Yes. Use plant-based mayonnaise, dairy-free sour cream alternative, and omit the feta or use a vegan cheese substitute.
- → What dishes pair well with this salad?
Perfect alongside grilled meats, fish tacos, or as a colorful addition to any Mexican-inspired meal. Also delicious served with tortilla chips as a dip.
