Save It My neighbor brought this to a backyard barbecue last July, and I watched people go back for thirds without even touching the main course. She called it street corn salad, but what arrived was something between a side dish and a revelation—cool, creamy, with that perfect balance of lime zing and the sweetness of fresh corn. I asked for the recipe that same evening, sitting on her porch with a glass of iced tea, and she laughed because she said it was so simple she almost didn't want to share it.
I made this for my sister's garden party in late August, and she kept disappearing into the kitchen to grab another spoonful straight from the bowl before guests arrived. There's something about the combination of textures—the snap of fresh cucumber against creamy feta—that just feels indulgent without being heavy. By the time everyone sat down to eat, I'd already promised three people the recipe.
Ingredients
- Fresh corn kernels (about 3 ears, or 2 cups): Husking corn teaches patience, but buying pre-shucked kernels saves time without sacrificing flavor; frozen works beautifully too if you thaw and pat it dry to avoid excess moisture.
- English cucumber (1 medium, diced): The longer variety has fewer seeds and thinner skin, giving you more tender bites than the bumpy garden cucumbers.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the lime; grape tomatoes work just as well and sometimes taste even more concentrated.
- Red onion (1/2 medium, finely chopped): The raw bite mellows as it sits in the dressing, turning almost sweet by the time you serve it.
- Fresh cilantro (1/4 cup, chopped, optional): If you're cilantro-averse, skip it entirely or swap in fresh parsley for a gentler herb presence.
- Feta cheese (1 cup, crumbled): Crumble it by hand rather than using pre-crumbled; it holds its shape better and tastes brighter.
- Mayonnaise (1/3 cup): This is the backbone of the dressing; Greek yogurt makes it lighter, but mayo creates that silky finish that keeps people coming back.
- Sour cream (1/3 cup): The tanginess lifts everything; Greek yogurt can substitute if you're watching calories, though the flavor shifts slightly.
- Lime juice (2 tablespoons): Fresh squeezed makes a noticeable difference in brightness; bottled works in a pinch but tastes muted.
- Chili powder (1 teaspoon): A whisper of heat that doesn't announce itself loudly—perfect for when you want flavor without fire.
- Salt and black pepper: Always taste as you go; the feta is already salty, so you might use less than you'd expect.
Instructions
- Bring the corn to life:
- Fill a pot with salted water and bring it to a rolling boil—you'll hear that eager rumble that means it's ready. Drop in your corn kernels and set a timer for 5 to 7 minutes; you want them tender but still with a slight crunch when you bite down, not soft like mush.
- Build the base:
- While the corn cools, grab your largest mixing bowl and toss together the cucumber, cherry tomatoes, red onion, and cilantro if you're using it. This is where the salad gets its personality—crisp, colorful, and waiting for its dressing.
- Blend the dressing:
- In a smaller bowl, whisk the mayo, sour cream, lime juice, and chili powder together until it's smooth and no streaks of mayo remain. Taste it before you commit—this is your moment to adjust the lime or salt to your preference.
- Marry everything together:
- Pour that creamy dressing over your vegetables and toss gently, coating every piece without bruising the tomatoes or breaking apart the cucumber. Work slowly, as if you're being careful with something precious.
- Crown and serve:
- Scatter the crumbled feta over the top like you're adding the final touch to a painting, and if you have extra cilantro, give it one last sprinkle. Serve immediately if you like it cool and crisp, or refrigerate for 30 minutes if you want it properly chilled.
Save It I served this at a small dinner party in early September, and my friend who usually avoids anything with cilantro asked for seconds, then a third helping. It was the moment I realized this salad has a way of making people forget their usual preferences and just eat, without thinking, with quiet satisfaction.
When to Grill Your Corn
If you want to take this salad into more adventurous territory, husking corn and charring it on a grill first adds a smoky depth that changes everything. I did this once with leftover corn from a summer cookout, and the salad became something entirely different—less refreshing, more complex, like it had gone to culinary school. You lose some of the bright crispness, but you gain this caramelized sweetness that lingers in the background. It's worth trying both ways to see which version calls to you.
Making It Your Own
The beauty of this salad is how easily it adapts to what's in your kitchen or what you're craving that particular day. I've added diced avocado when I had one going brown on the counter, and the richness turned it into something almost creamy enough to be a dip. Someone once brought a version with a sprinkle of Tajín seasoning stirred into the dressing, and the complexity was stunning—layers of chili, lime, and something vaguely smoky that made you keep coming back for one more bite. The recipe is more of a starting point than a strict instruction.
Beyond the Side Dish
What surprised me most is how versatile this salad became once I stopped thinking of it as just a side dish. Scooped into tortilla chips, it transforms into an unexpected appetizer that disappears faster than anything hot or complicated. Layered between grilled chicken and bread, it becomes a dressing that makes an ordinary sandwich memorable. Even spooned directly into a bowl and served with a spoon, it works as a salsa-adjacent starter that feels lighter than anything fried yet more interesting than raw vegetables alone.
- Try folding it into grain bowls with quinoa or rice for a complete, balanced meal.
- Layer it in a wrap with grilled chicken or black beans for a portable lunch that tastes better the next day.
- Serve it alongside fish or shrimp as a cooling contrast to anything smoky or charred.
Save It This salad reminds me that the best recipes are often the ones that don't try too hard, that let fresh ingredients speak for themselves and never feel like work to make. It's become one of those dishes I make without checking notes, just by feel and memory, each time a little different depending on what season it is.
Common Questions About Recipes
- → Can I make this salad ahead of time?
Yes, you can prepare this up to 4 hours in advance. Keep it refrigerated and add the cheese just before serving to maintain texture.
- → What can I substitute for feta cheese?
Goat cheese works beautifully for a tangy finish, or cotija cheese stays true to Mexican flavors. For dairy-free options, omit cheese entirely or use vegan alternatives.
- → Is grilling the corn necessary?
Grilling adds wonderful smoky depth but isn't required. Boiling works perfectly fine—just cook until tender-crisp, about 5-7 minutes.
- → Can I use frozen or canned corn?
Absolutely. Thaw frozen corn and pat dry before using. For canned corn, simply drain well—no cooking needed since it's already cooked.
- → How do I make this vegan?
Replace mayonnaise and sour cream with plant-based versions or use all avocado. Swap feta for vegan cheese or nutritional yeast for savory flavor.
- → What pairs well with this salad?
It complements grilled chicken, steak, or fish perfectly. Also works alongside tacos, enchiladas, or serve as a dip with tortilla chips.