Save Pin Last summer my neighbor brought over an enormous bag of freshly picked corn from her family farm, insisting I take it off her hands. I stood in my kitchen staring at this golden mountain, completely unsure what to do with it all. After cobbling together this salad on a whim, taking cues from the elote flavors we all love, I brought it to a poolside gathering and watched it disappear in minutes. Now whenever corn season rolls around, this is the first thing people ask me to make.
I made this for my sister's birthday last weekend when the temperature climbed past ninety degrees. Everyone was hovering around the platter, and I actually had to promise to make another batch before people would stop asking if there was any left. Something about sweet corn and cool cucumber just makes sense when the air gets heavy and you need food that feels like a relief to eat.
Ingredients
- 2 cups fresh corn kernels: Fresh corn really shines here, but canned or frozen works in a pinch. If you have the time and a grill, those charred bits add incredible depth.
- 1 medium English cucumber: English cucumbers stay crunchy longer and have fewer seeds, which keeps the texture consistent throughout every bite.
- 1 cup cherry tomatoes: The pop of juicy sweetness balances perfectly against the tangy dressing and savory cheese.
- 1/2 medium red onion: Finely chopped so the flavor disperses without overwhelming delicate palates. Green onions work beautifully if you want something milder.
- 1/4 cup fresh cilantro: Brightens the entire dish and makes everything taste freshly picked from the garden.
- 1 cup feta cheese: The salty creaminess pulls all the flavors together. Goat cheese gives it an entirely different but equally delicious personality.
- 1/3 cup mayonnaise and 1/3 cup sour cream: This duo creates the most luxurious base. Greek yogurt steps in beautifully if you want to lighten it up.
- 2 tablespoons lime juice: Fresh is absolutely worth the effort here. That first bright squeeze wakes up the whole bowl.
- 1 teaspoon chili powder: Just enough warmth to keep things interesting without turning it into something spicy.
- Salt and black pepper: Taste as you go. The feta adds saltiness, so you might need less than expected.
Instructions
- Get your corn ready:
- Drop those kernels into boiling water for just 5 to 7 minutes until they are tender but still hold their shape. Drain them well and let them cool completely. Warm corn makes the dressing separate, so patience here pays off.
- Pile everything into the bowl:
- Combine your cooled corn with cucumber, cherry tomatoes, red onion, and cilantro in a large bowl. Give everything a gentle toss so the colors are already mingling before the dressing even joins the party.
- Whisk up the magic sauce:
- In a small bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until the mixture is completely smooth and creamy. It should coat the back of a spoon beautifully.
- Bring it all together:
- Pour that luscious dressing over the vegetables and fold everything together gently. You want every piece to get kissed with the sauce without getting mushed in the process.
- Finish with flair:
- Sprinkle the crumbled feta across the top and add extra cilantro if your heart desires. Serve it right away while everything still has that satisfying crunch, or pop it in the fridge for 30 minutes to let the flavors really get acquainted.
Save Pin My friend Sarah who claims to hate salads actually went back for thirds at our last potluck. Seeing someone reach in for more corn and cucumbers instead of the potato salad was the moment I knew this recipe was a keeper for all the right reasons.
The Corn Situation
Fresh corn makes this salad sing, but I have made it with frozen during winter and it still satisfies that craving. When grilling season is in full swing, throw those ears on the grill first. The slight char adds this smoky undertone that takes the whole dish somewhere completely unexpected and wonderful.
Make It Your Own
Diced avocado adds such a luxurious creaminess that plays so nicely with the existing textures. Sometimes I sprinkle Tajín over the top for that salty tangy kick that reminds me of street corn from the vendors downtown.
Serving Suggestions
This shines next to anything grilled, but it also holds its own as a light main on those sweltering days. Set it out with tortilla chips and watch people treat it like a dip. It keeps well in the fridge for a day, though the texture is best enjoyed fresh.
- Making it for a crowd. Double the dressing.
- Try cotija instead of feta.
- Let it chill before serving.
Save Pin There is something so satisfying about a dish that looks this vibrant and tastes even better. Hope it becomes a regular at your table too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 24 hours in advance. However, for the best texture, add the dressing and feta cheese just before serving to keep the vegetables crisp. If storing longer, the cucumbers may release some liquid and become softer.
- → What can I substitute for feta cheese?
Goat cheese works beautifully as a milder alternative to feta. For a dairy-free version, try nutritional yeast or simply omit the cheese altogether—the salad remains delicious with just the creamy dressing and fresh vegetables.
- → Is grilling the corn necessary?
Grilling isn't required, but it adds wonderful smoky flavor that complements the creamy dressing. Simply grill corn ears for 5-7 minutes until charred, then cut off the kernels. If short on time, boiling works perfectly fine too.
- → Can I use frozen or canned corn?
Absolutely! Frozen corn should be thawed and patted dry before using. Canned corn just needs draining—no cooking required. Both options work well, though fresh corn offers the best texture and sweetness.
- → How do I make this dairy-free or vegan?
Use plant-based mayonnaise and sour cream alternatives, and substitute feta with vegan cheese or nutritional yeast. The creamy texture and zesty flavors remain intact while accommodating dietary restrictions.
- → What dishes pair well with this salad?
This versatile salad shines alongside grilled meats, fish tacos, enchiladas, or as part of a taco bar spread. It also works wonderfully as a dip with tortilla chips or as a light lunch on its own.