Description
A refreshing and creamy salad featuring sweet corn, crunchy cucumbers, and fresh herbs, perfect for summer gatherings.
Ingredients
- 3 cups sweet corn kernels, cooked and cooled
- 2 medium English cucumbers, diced
- ½ small red onion, finely diced
- ½ cup cherry tomatoes, halved, optional
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, sliced
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika, optional
Instructions
- Prepare the Vegetables: Cook the corn if using fresh, cool it, and cut the kernels. Dice cucumbers, chop red onion, halve cherry tomatoes, and chop herbs.
- Make the Creamy Dressing: Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, salt, black pepper, and paprika until smooth.
- Combine the Salad Ingredients: In a large bowl, mix corn, cucumbers, red onion, cherry tomatoes, dill, parsley, and chives. Pour dressing over and toss gently.
- Chill the Salad: Cover and refrigerate for 20–30 minutes to blend flavors.
- Garnish and Serve: Toss gently before serving and add extra herbs and paprika for garnish.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Feel free to add other vegetables like bell peppers or avocado.
- This salad can be made a few hours in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg