Fresh Creamy Cucumber & Corn Salad
Prep time: 15 minutes | Servings: 4-6
Ingredients
The Base:
2 large English Cucumbers: Diced or sliced into half-moons (English cucumbers have thinner skin and fewer seeds).
2 cups Sweet Corn: Fresh off the cob is best, but canned (drained) or thawed frozen corn works great too.
1/2 cup Red Onion or Green Onions: Finely diced for a bit of “bite.”
1/4 cup Fresh Herbs: A mix of dill, parsley, and cilantro (as seen in the photos).
Optional: 1/2 cup crumbled Feta cheese (for the salty kick shown in the top right image).
The Creamy Dressing:
1/2 cup Greek Yogurt or Sour Cream: (Use Mayo if you prefer a richer, traditional profile).
2 tbsp Lemon Juice: Freshly squeezed.
1 tbsp Olive Oil.
1 clove Garlic: Minced.
Salt & Black Pepper: To taste.
Instructions
Prep the Veggies: If using fresh corn, you can quickly blanch it or char it in a pan for extra flavor. Slice your cucumbers; if they are very watery, you can salt them lightly in a colander for 10 minutes and pat dry to keep the salad from getting soggy.
Whisk the Dressing: In a small bowl, combine the yogurt (or sour cream), lemon juice, olive oil, minced garlic, salt, and pepper. Whisk until smooth.
Combine: In a large mixing bowl, toss the cucumbers, corn, onions, and fresh herbs together.
Dress and Serve: Pour the dressing over the vegetables and toss gently to coat. If you are using Feta, fold it in last so it doesn’t break down too much.
Chill: This salad is best served cold. Let it sit in the fridge for at least 20 minutes before serving to allow the flavors to meld.
