# Components:
→ Vegetables
01 - 2 cups fresh corn kernels (about 3 ears; substitute with canned or frozen corn if fresh is unavailable)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved (or grape tomatoes)
04 - 1/2 medium red onion, finely chopped (or substitute with green onions for a milder taste)
05 - 1/4 cup fresh cilantro, chopped (optional)
→ Cheese
06 - 1 cup feta cheese, crumbled (substitute with goat cheese or omit for dairy-free)
→ Dressing
07 - 1/3 cup mayonnaise (substitute with Greek yogurt for a lighter option)
08 - 1/3 cup sour cream (substitute with more Greek yogurt if desired)
09 - 2 tablespoons lime juice (or lemon juice)
10 - 1 teaspoon chili powder (adjust to taste)
11 - Salt, to taste
12 - Black pepper, to taste
# Method:
01 - Cook the corn kernels in a pot of boiling water for 5–7 minutes, until just tender but still crisp. Drain and let cool. (If using canned corn, drain and skip cooking; if using frozen, thaw and pat dry.)
02 - In a large bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro (if using).
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or chill for 30 minutes for a colder, more refreshing salad.
