Street Corn Creamy Cucumber Salad (Printable Version)

Sweet corn and crisp cucumbers tossed in a creamy, zesty lime dressing with feta cheese and fresh vegetables.

# The Ingredients You'll Need:

→ Vegetables

01 - 2 cups fresh corn kernels (approximately 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 fresh lime juice
10 - 1 teaspoon chili powder
11 - Salt to taste
12 - Black pepper to taste

# Step-by-Step Instructions:

01 - Bring a pot of water to boil and cook fresh corn kernels for 5 to 7 minutes until tender-crisp. Drain thoroughly and allow to cool completely. If using canned corn, drain and skip cooking; if using frozen corn, thaw and pat dry with paper towels.
02 - In a large mixing bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until the mixture is smooth and creamy.
04 - Pour the prepared dressing over the vegetable mixture and toss gently to evenly coat all ingredients.
05 - Top with crumbled feta cheese and additional fresh cilantro. Serve immediately or refrigerate for 30 minutes for enhanced flavor and refreshing temperature.

# Additional Tips::

01 -
  • It comes together in under 25 minutes, making it ideal for last-minute gatherings when you need something that looks effortless.
  • The creamy dressing is nothing like heavy mayo-laden sides; it's bright, tangy, and somehow makes everything taste fresher.
  • Works perfectly as a standalone appetizer, a side dish, or even scooped into tortilla chips when you're feeling adventurous.
02 -
  • Don't skip cooling the corn completely; warm corn releases moisture that dilutes your dressing and makes everything watery instead of creamy.
  • If you're making this ahead, keep the dressing separate and dress the salad no more than 4 hours before serving, or the vegetables will begin to weep and turn soggy.
  • The feta tastes best when added at the last minute; if it sits in the creamy dressing too long, it softens and loses that satisfying crumble.
03 -
  • If your feta is particularly salty, crumble it into a fine mesh strainer and rinse it briefly under cold water to tone it down without losing its character.
  • The secret to dressing that doesn't separate is whisking your mayo and sour cream together first, then adding the lime juice slowly while whisking constantly—rushing this step gives you a broken, grainy mess.
  • For a crowd-pleasing version that works for dairy-free guests, make two separate batches: one with the creamy dressing and one with a lime-cilantro vinaigrette, then let people choose.
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