Description
A refreshing fusion salad combining sweet grilled corn, crisp English cucumber, and tangy cherry tomatoes in a luscious lemon-chili dressing. Perfect for summer grilling or light lunches.
Ingredients
2 cups fresh corn kernels (or 1.5 cups drained canned corn)
1 medium English cucumber
1 cup cherry tomatoes, halved
½ medium red onion, thinly sliced
¼ cup mayonnaise
2 tablespoons sour cream
2 tablespoons freshly squeezed lime juice
1 teaspoon chili flakes (or to taste)
1 teaspoon mustard
¼ cup crumbled feta cheese
Salt to taste
Optional: 1-2 tablespoons rice vinegar (for extra tang)
Instructions
Heat corn kernels in a saucepan with 1/2 tsp salt and 1 tbsp water for 7 minutes until tender.
Meanwhile, dice cucumber and mix with cherry tomatoes and red onion.
In a small bowl, whisk mayonnaise, sour cream, lime juice, chili flakes, mustard, and rice vinegar (if using).
Drain corn and add to the cucumber mixture.
Stir in dressing and feta cheese until well combined.
Chill for 10 minutes before serving to blend flavors.
Notes
Use English cucumbers for less moisture and fewer seeds
Feta can be omitted or substituted with crumbled tofu for a dairy-free version
Adjust chili quantity based on heat preference
Store in an airtight container for up to 2 days
- Prep Time: 10
- Cook Time: 7
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Stuffed/Sautéed
- Cuisine: Fusion Mexicaine
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg