Save The first time I brought this salad to a summer potluck, my friend kept hovering around the bowl, popping cherry tomatoes and corn kernels like they were candy. She finally confessed she had been skeptical about creamy dressing on fresh vegetables but was now completely converted. That moment taught me that sometimes the most unexpected combinations end up being the ones people cant stop talking about.
Last July I made three batches of this salad in one week because my roommate kept finding excuses to open the refrigerator and snatch a forkful. We ate it on the balcony watching thunderstorms roll in, and something about the bright crunch against the moody gray sky felt absolutely perfect. Now its our official weather watching food.
Ingredients
- Fresh corn kernels: Sweet corn brings natural sunshine to every bite though frozen works in a pinch
- English cucumber: Stay away from watery regular cucumbers because English varieties stay crisp longer
- Cherry tomatoes: They burst between your teeth releasing little pockets of brightness
- Red onion: Finely chopped so you get just enough bite without overwhelming the other flavors
- Fresh cilantro: Optional because some people think it tastes like soap but it adds lovely herbal notes
- Feta cheese: Salty creamy crumbles that anchor all the fresh vegetables
- Mayonnaise and sour cream: This duo creates the most luxurious velvety coating
- Lime juice: Bright acid cuts through the creaminess and wakes everything up
- Chili powder: Just enough warmth to keep things interesting without overwhelming
Instructions
- Get your corn ready:
- Boil those kernels for just 5 to 7 minutes until they are tender crisp not mushy then let them cool completely
- Prep your vegetables:
- Dice that cucumber into bite sized pieces halve your cherry tomatoes and finely chop your red onion
- Mix your base:
- Toss all the cooled corn and prepped vegetables into a large bowl with cilantro if you are using it
- Whisk the magic:
- Combine mayonnaise sour cream lime juice chili powder salt and pepper until completely smooth
- Bring it together:
- Pour that gorgeous creamy dressing over the vegetables and fold gently until everything is coated
- Finish with flair:
- Scatter crumbled feta over the top and maybe some extra cilantro because why not
Save My sister served this at her backyard wedding reception and people kept asking where she ordered it from. The look on her face when she said she made it herself was pure joy.
Making It Your Own
The beauty of this recipe is how it welcomes improvisation while staying true to its spirit. Sometimes I swap Greek yogurt for half the mayo when I am feeling virtuous and honestly no one notices the difference.
Serving Suggestions
This salad shines alongside grilled chicken fish or tofu but do not underestimate its power as a standalone lunch. I have been known to eat it straight from the bowl with a spoon standing in my kitchen at midnight.
Make Ahead Magic
You can chop all the vegetables a day ahead and store them separately in the refrigerator. The dressing actually gets better after a few hours in the fridge so feel free to whisk it up in the morning.
- Keep the feta separate until serving time to maintain its crumbly texture
- Add extra lime right before serving if it has been sitting for a while
- This never lasts long enough to worry about leftovers anyway
Save Every time I make this salad it feels like summer on a plate no matter what the calendar says. Hope it brings as many bright moments to your table as it has to mine.
Recipe FAQ
- → Can I use canned or frozen corn instead of fresh?
Yes, canned corn can be drained and used without cooking. For frozen corn, thaw completely and pat dry before adding to the salad. Fresh corn provides the best texture but both alternatives work well.
- → How long can this salad be stored in the refrigerator?
This salad tastes best served immediately but can be refrigerated for up to 2 days. The vegetables may release some moisture and the texture will soften over time. If storing, wait to add the feta cheese until ready to serve.
- → What can I substitute for feta cheese?
Goat cheese works beautifully for a creamy tang. For dairy-free options, try a vegan feta alternative or simply omit the cheese entirely—the salad remains delicious with just the creamy dressing and vegetables.
- → How can I make this salad lighter?
Replace the mayonnaise and sour cream with Greek yogurt in equal amounts. This maintains the creaminess while reducing fat and adding protein. The tangy flavor profile complements the lime and chili perfectly.
- → Can I grill the corn instead of boiling it?
Absolutely! Grilling the corn adds a smoky depth that enhances the Mexican-inspired flavors. Grill the ears until lightly charred, then cut the kernels off the cob. This extra step takes about 10-15 minutes but is worth the effort.