Description
A light and refreshing salad featuring sweet corn and crisp cucumbers, perfect as a side for fall meals.
Ingredients
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 2 medium cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons chopped fresh dill or cilantro
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika or chili powder (optional)
- Crumbled feta or toasted pepitas for garnish (optional)
Instructions
- Prep the vegetables: If using fresh corn, slice the kernels off the cob. Thinly slice the cucumbers and red onion and place them in a large mixing bowl.
- Make the dressing: Whisk together the yogurt, mayonnaise, lemon juice, honey, and chopped herbs in a small bowl until smooth. Season with salt and pepper, and add smoked paprika if using.
- Combine: Add the corn to the bowl with cucumbers and onions. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Give the salad a final stir, adjust seasoning, and garnish with crumbled cheese or toasted pepitas. Serve chilled or at cool room temperature.
Notes
This salad keeps well in the fridge for up to 3 days. For best taste, enjoy within 48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American