Sweet corn, crisp cucumbers, and cherry tomatoes tossed in a zesty lime-chili cream dressing for a refreshing summer side.
# Components:
→ Vegetables
01 - 2 cups fresh corn kernels (about 3 ears)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 medium red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped
→ Cheese
06 - 1 cup feta cheese, crumbled
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons lime juice
10 - 1 teaspoon chili powder
11 - Salt, to taste
12 - Black pepper, to taste
# Directions:
01 - Cook the corn kernels in a pot of boiling water for 5–7 minutes, until just tender but still crisp. Drain and let cool completely.
02 - In a large bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or chill for 30 minutes for a colder, more refreshing salad.
