Creamy Corn Cucumber Salad
A light, refreshing salad made with bright cucumbers and sweet corn, dressed in a creamy sauce. Perfect as a side dish or for meal prep.
Ingredients
Veggies
- 2 cups fresh corn kernels (cooked or canned) Drain canned corn well to avoid a watery salad.
- 1 large cucumber, diced Dice uniformly for balanced texture.
- 1/2 large red onion, finely chopped
Sauce
- 1/2 cup mayonnaise Can be substituted with vegan mayo for a dairy-free version.
- 1/4 cup sour cream Can be substituted with dairy-free sour cream.
- 1 tablespoon apple cider vinegar
Seasoning & Garnish
- Salt and pepper to taste Adjust to preference.
- Fresh herbs (like dill or parsley) for garnish Offer extra herbs on the side for brightening flavors.
Instructions
Preparation
- In a large mixing bowl, combine the corn, diced cucumber, and chopped onion.
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, salt, and pepper until smooth.
- Taste the dressing and adjust salt and pepper as needed.
- Pour the dressing over the salad mixture.
- Toss gently until everything is well coated.
- Garnish with fresh herbs before serving and enjoy your refreshing salad!
Notes
Chill for 15–30 minutes before serving to let flavors meld. Store leftovers in an airtight container for up to 3 days. If cucumbers release water, gently drain before serving to keep dressing creamy.