Description
A refreshing, creamy salad with sweet corn, crisp cucumbers, and tangy, flavorful dressing. Perfect as a side dish for summer cookouts, weeknight dinners, or potlucks.
Ingredients
For the Salad
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3 cups fresh corn kernels (or frozen, thawed)
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2 medium cucumbers, diced or sliced
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½ red onion, finely diced
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1 red bell pepper, diced
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¼ cup fresh cilantro, chopped
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¼ cup cotija cheese or feta, crumbled (optional)
For the Creamy Dressing
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½ cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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1 clove garlic, minced
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1 tsp lime juice (or more to taste)
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½ tsp smoked paprika
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¼ tsp chili powder (optional for a mild kick)
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Salt & black pepper, to taste
Instructions
1. Prep the Vegetables
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Dice cucumbers, red bell pepper, and red onion.
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If using fresh corn, cook it on the stovetop or grill until slightly charred for extra flavor. If using frozen, thaw and drain.
2. Make the Dressing
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In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
3. Assemble the Salad
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In a large bowl, combine corn, cucumbers, bell pepper, red onion, and cilantro.
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Pour the creamy dressing over the veggies.
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Toss gently to coat evenly.
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Add crumbled cotija or feta cheese, if using, and mix lightly.
4. Chill & Serve
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Chill for at least 30 minutes to let flavors meld.
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Serve cold as a side with tacos, grilled meats, or as part of a summer salad spread.
Notes
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Fresh corn is best for flavor, but frozen works fine.
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Dressing can be adjusted — add more lime juice for tang or more mayo for creaminess.
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Chilling enhances the flavors and melds the ingredients.
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Cilantro is optional if you don’t like the flavor.