Creamy Corn and Cucumber Salad
A refreshing and nutritious salad that combines sweet corn and crisp cucumbers into a creamy dish, perfect for any occasion.
Ingredients
For the Salad
- 2 cups fresh corn kernels can substitute with frozen corn
- 1 large cucumber, diced English cucumbers work best
- ½ cup red onion, finely chopped
- 1 cup Greek yogurt for a lighter option or sour cream
- 1 tablespoon mayonnaise optional for added creaminess
- 2 tablespoons fresh dill, chopped you can use parsley if you prefer
- 1 unit Juice of lime or lemon for a zestier taste
- Salt and pepper to taste
- Optional: cherry tomatoes for added color and flavor
Instructions
Preparation
- Peel and dice the cucumber into bite-sized pieces. If using fresh corn, cut the kernels off the cob. If you’ve opted for frozen corn, simply thaw it beforehand.
- For extra crunch, consider tossing the diced cucumber with a little salt and letting it sit for 5 minutes before rinsing and patting dry.
Mixing Ingredients
- In a large mixing bowl, combine the corn, diced cucumber, red onion, and fresh dill.
- You may add cherry tomatoes at this stage for enhanced color and flavor.
Creating the Dressing
- In a separate bowl, whisk together the Greek yogurt, lime juice, and mayonnaise (if using).
- Season with salt and pepper according to your taste.
- Consider adding a pinch of garlic or cumin to elevate the flavor profile.
Combining Everything
- Pour the dressing over the corn and cucumber mixture. Gently fold the ingredients until everything is well coated.
Chilling
- Refrigerate the salad for at least 15 minutes to let the flavors meld. Serve chilled for optimal taste.
Notes
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 2-3 days. Store the dressing separately to prevent sogginess.