Street Corn Creamy Cucumber Salad (Printable)

Sweet corn and crisp cucumbers tossed in a creamy lime-chili dressing with feta cheese, tomatoes, and fresh cilantro.

# What You Need:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 medium red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped

→ Cheese

06 - 1 cup feta cheese, crumbled

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons lime juice
10 - 1 teaspoon chili powder
11 - Salt, to taste
12 - Black pepper, to taste

# How-To Steps:

01 - Boil corn kernels in a pot of water for 5–7 minutes until tender but crisp. Drain thoroughly and allow to cool completely.
02 - Combine cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro in a large mixing bowl.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl until smooth and fully incorporated.
04 - Pour dressing over vegetable mixture and toss gently to ensure all ingredients are evenly coated.
05 - Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • The combination of cool crisp vegetables with that tangy creamy dressing hits every craveable flavor note at once
  • It comes together in under 30 minutes but tastes like something you spent way more time on
02 -
  • Adding the dressing to warm vegetables will cause it to separate into an unappealing mess. Always let your corn cool completely before tossing.
  • The salad releases water as it sits, so if you are making this ahead, keep the dressing separate until right before serving.
03 -
  • Cut your vegetables into uniform pieces so every spoonful contains a bit of everything. No one wants a bite of only onion or only corn.
  • Taste before adding more salt since the feta and the dressing both bring significant seasoning to the table.
Go Back