Save The first time I brought this salad to a summer potluck, my friend Sarah actually texted me later that night begging for the recipe. She said it was the kind of dish that makes you forget you're eating something healthy because every bite is just pure happiness.
Last July, I made three batches of this for my cousin's backyard BBQ because people kept asking for seconds. Watching everyone crowd around the bowl, dipping tortilla chips and arguing over who got the last spoonful, reminded me why I bother making homemade food instead of just buying something from the store.
Ingredients
- Fresh corn kernels: I've used frozen in a pinch and nobody complained, but fresh corn gives you this natural sweetness that makes the whole dish sing.
- English cucumber: These have thinner skin and fewer seeds than regular cucumbers, plus no peeling needed which is a win in my book.
- Cherry tomatoes: They burst in your mouth and add these little pockets of juice that cut through the creamy dressing.
- Red onion: If you're sensitive to raw onion, try green onions instead—I learned this trick when my daughter refused to eat it the first time.
- Feta cheese: The salty tang is crucial here, but I've used cotija when I wanted it to taste more like authentic street corn.
- Mayonnaise and sour cream: This combo creates the perfect creamy base that's rich without being heavy.
- Lime juice: Fresh is absolutely worth it—that little zing wakes up everything else.
- Chili powder: Start with one teaspoon, taste, then add more if you like it with some real heat behind it.
Instructions
- Get your corn ready:
- Drop those kernels in boiling water for 5 to 7 minutes until they're tender but still have some bite, then drain and let them cool down completely.
- Prep your veggies while corn cools:
- Dice that cucumber, halve your tomatoes, chop the onion and cilantro, then toss everything in a big bowl together.
- Make the magic dressing:
- Whisk the mayo, sour cream, lime juice, chili powder, salt and pepper until it's smooth and tastes like something you want to eat with a spoon.
- Bring it all together:
- Pour that dressing over your vegetables and fold everything gently until each piece is coated but not drowning.
- Finish it right:
- Sprinkle the feta on top, maybe add some extra cilantro if you're feeling fancy, then either serve it right away or let it chill for 30 minutes to let the flavors really make friends.
Save My grandmother-in-law doesn't usually like creamy salads, but she asked me to teach her how to make this for her weekly card club. Sometimes the simplest recipes are the ones that people remember most.
Make It Your Own
I've started adding diced avocado sometimes when I want it to feel more substantial, and honestly, the creamy avocado plays so nicely with the dressing that it might be my favorite variation now.
Serving Ideas
This works as everything from a side dish to a main course salad, plus I've served it with tortilla chips as a dip and watched people literally scrape the bowl clean.
Keep It Fresh
The leftovers actually keep pretty well for a day or two, though the cucumbers will release some water and make it a bit more liquid. If you know you're meal prepping, maybe hold off on adding the dressing until you're ready to eat.
- Take the salad out of the fridge about 15 minutes before serving
- Taste it again and add a squeeze of lime if it needs refreshing
- A pinch of Tajín on top right before serving adds this extra pop that people go crazy for
Save There's something about the crunch of fresh corn and cucumbers that makes summer feel real, like the season has finally arrived in your kitchen.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, prepare up to 4 hours ahead. Keep ingredients separate from dressing until ready to serve to maintain crispness.
- → What can I use instead of feta cheese?
Goat cheese works beautifully for a tangy finish, or cotija cheese stays true to Mexican flavors. For dairy-free, simply omit or use vegan alternatives.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Note that vegetables may soften slightly after dressing sits.
- → Can I use frozen corn?
Absolutely. Thaw frozen corn completely and pat dry before using. Fresh corn offers the best texture, but frozen works perfectly fine.
- → Is this suitable for meal prep?
Yes. Keep dressing separate from vegetables until serving time. Pre-chop vegetables and store in containers for quick assembly throughout the week.
- → How can I add more protein?
Stir in black beans, diced chicken, or shrimp. Grilled shrimp pairs exceptionally well with the Mexican-inspired flavors.