Description
A refreshing summer salad bursting with the sweetness of corn and the crunch of cucumbers, all enveloped in a creamy dressing.
Ingredients
Scale
- 2 cups corn kernels (fresh or canned)
- 1 large cucumber, diced
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- 1/4 cup red onion, diced (optional)
Instructions
- Prep the corn: If you’re using fresh corn, start by removing the kernels from the cob. A handy trick is to stand the cob upright in a bowl and run a knife down the sides. The kernels will collect below for easy cleanup. If you’re using canned corn, simply drain it well.
- Slice the cucumber: Cut your cucumber into even dice, aiming for about 1/2-inch pieces for perfect mixing.
- Mix up the dressing: In a mixing bowl, combine the Greek yogurt, lime juice, olive oil, salt, and black pepper, whisking until smooth.
- Combine the ingredients: In a large bowl, toss the corn and diced cucumber together. Add red onion and cilantro if using, then pour the dressing over the veggies.
- Toss it up: Gently toss everything until well coated, taking care not to mush the cucumber too much.
- Chill: Let your salad rest in the fridge for at least 30 minutes to allow the flavors to meld.
- Taste test: Before serving, taste and adjust seasoning if needed.
- Serve and enjoy: Transfer to a serving bowl and enjoy your refreshing salad!
Notes
Great as a side dish for grilled proteins or as a topping for tacos.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: salad, summer, corn, cucumber, healthy