Street Corn Creamy Cucumber Salad

# What you need:

→ Vegetables

01 - 2 cups fresh corn kernels (approximately 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 - Boil corn kernels in a large pot of water for 5-7 minutes until tender-crisp. Drain thoroughly and allow to cool completely.

02 - Combine cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro in a large mixing bowl.

03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl until smooth and creamy.

04 - Pour dressing over vegetable mixture and toss gently to coat evenly. Top with crumbled feta cheese. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert tips:

01 -

The creamy zesty dressing clings to every bite while keeping the vegetables refreshingly crisp
It travels beautifully and actually gets better after a short chill in the refrigerator
You get all those beloved elote flavors without standing over a hot grill

02 -

Pat your cooked corn completely dry before adding it to the salad or the dressing will turn watery and sad
The salad needs at least 30 minutes in the refrigerator for the flavors to meld properly, but do not go much longer than 2 hours or the vegetables start losing their crunch
Wait until the very last moment to add the feta cheese if you are making this ahead, or it will disappear into the dressing

03 -