Street Corn Creamy Cucumber Salad
Enjoy a refreshing burst of summer flavors with this Street Corn Creamy Cucumber Salad. This vibrant dish combines juicy sweet corn and crunchy cucumbers, coated in a tangy creamy dressing that tantalizes the taste buds. Perfect for barbecues, picnics, or as a light meal, this salad is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh corn (cooked)
- 2 medium cucumbers (diced)
- 1 cup full-fat sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon chili powder
- Salt to taste
- ¼ cup fresh cilantro (chopped) for garnish
- ¼ cup feta cheese (crumbled) for garnish
Instructions
- Cook the corn by boiling it in salted water for 5-7 minutes until tender. If using canned corn, drain and rinse.
- While the corn cooks, dice the cucumbers into bite-sized pieces.
- In a large bowl, whisk together sour cream, lime juice, chili powder, and salt until smooth.
- Add the cooked corn and diced cucumbers to the dressing and gently fold until everything is well coated.
- Top with chopped cilantro and crumbled feta cheese before serving. Chill for at least an hour for best flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 190
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg