Ingredients
Scale
- 2 cups fresh corn kernels (can substitute with canned corn)
- 1 medium cucumber (English cucumbers recommended)
- 1 cup cherry tomatoes (grape tomatoes can be substituted)
- ½ medium red onion (use green onions for milder taste)
- 1 cup feta cheese (can substitute with goat cheese or omit)
- ¼ cup cilantro (can omit if not preferred)
- 1/3 cup mayonnaise (Greek yogurt can be used for lighter option)
- 1/3 cup sour cream (can substitute with more Greek yogurt)
- 2 tablespoons lime juice (lemon juice serves as a good substitute)
- 1 teaspoon chili powder (adjust to preferred heat level)
- Salt to taste
- Pepper to taste
Instructions
- Cook the fresh corn kernels until tender but still crisp, about 5–7 minutes.
- Let the corn cool, then mix with diced cucumber, halved cherry tomatoes, and chopped red onion in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Toss the dressing with the vegetable mixture until evenly coated.
- Sprinkle crumbled feta cheese and chopped cilantro on top before serving.
Notes
- Add diced jalapeños for a spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizers
- Method: Quick Prep
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg