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Creamy Cucumber Corn Salad

A refreshing summer salad with crisp English cucumbers, sweet corn, colorful vegetables, fresh herbs, and a rich, tangy dressing made with sour cream, mayonnaise, and Greek yogurt. Makes 8 side-dish servings. Prep time: 20 minutes. Cook time: 5 minutes. Resting and chilling time: 30 minutes.
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Course: Salad, Side Dish
Cuisine: American
Calories: 148
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large English cucumbers, diced (about 4 cups)
  • 2 cups sweet corn kernels, fresh, canned, or frozen
  • 1/2 small red onion, finely diced (about 1/4 cup)
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 1/4 teaspoon salt, for draining cucumbers
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, for dressing
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Colander
  • Sharp kitchen knife
  • cutting board
  • Measuring Cups and Spoons
  • whisk
  • Large mixing spoon
  • Saucepan (if using fresh corn)
  • Airtight storage container

Method
 

  1. Wash the English cucumbers thoroughly. Cut them into evenly sized cubes, leaving the skin on for extra crunch and color.
  2. Place the diced cucumbers in a colander and sprinkle with 1/4 teaspoon salt. Let stand for 10 to 15 minutes, then pat dry thoroughly with paper towels or a clean kitchen towel.
  3. For fresh corn, boil kernels for 3 to 5 minutes until tender, then drain and cool completely. Thaw and drain frozen corn, or rinse and drain canned corn.
  4. Finely dice the red onion and red bell pepper. Thinly slice the green onions and chop the dill, parsley, and optional cilantro.
  5. In a large mixing bowl, combine the cucumbers, sweet corn, red onion, red bell pepper, green onions, and chopped fresh herbs. Toss gently.
  6. In a separate medium bowl, combine the sour cream, mayonnaise, Greek yogurt, fresh lemon juice, apple cider vinegar, Dijon mustard, and honey.
  7. Add the garlic powder, onion powder, 1/2 teaspoon salt, black pepper, and optional smoked paprika. Whisk until the dressing becomes smooth and creamy. Taste and adjust seasonings as desired.
  8. Pour the creamy dressing over the cucumber and corn mixture. Gently fold with a large spoon until the vegetables are evenly coated.
  9. Cover the salad and refrigerate for 20 to 30 minutes to allow the flavors to blend.
  10. Remove the salad from the refrigerator and stir gently. Transfer to a serving bowl, garnish with extra herbs, sweet corn, and black pepper, and serve chilled.

Nutrition

Calories: 148kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 330mgPotassium: 260mgFiber: 2gSugar: 6gVitamin A: 440IUVitamin C: 18mgCalcium: 47mgIron: 1mg

Notes

Servings: 8. Salt the cucumbers and pat them dry to reduce excess moisture. Use fresh, canned, or frozen corn. Cool cooked corn completely before mixing. For the best texture, assemble shortly before serving. Refrigerate leftovers promptly and enjoy within 1 to 2 days. Nutrition values are approximate per serving.

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