Description
A delightful summer salad featuring crunchy cucumbers and sweet corn in a creamy dressing.
Ingredients
Scale
- 2 cups Corn (fresh or canned, fresh cooked)
- 2 Cucumbers (preferably English, sliced)
- 1 cup Greek Yogurt (or coconut yogurt for dairy-free)
- 1/4 cup Mayonnaise (olive oil mayo for lighter option)
- 2 tablespoons Fresh Dill (or dried dill, half the amount)
- 2 tablespoons Lemon Juice (or lime juice)
- Salt and Pepper (to taste)
Instructions
- Prepare the Corn: Bring a pot of water to a boil, add corn cobs, and cook for 5–7 minutes until tender. Let cool and cut kernels off.
- Chop the Cucumbers: Wash and slice cucumbers. Peel if using regular cucumbers.
- Mix the Dressing: In a large bowl, combine Greek yogurt, mayonnaise, and lemon juice. Stir until smooth.
- Combine Ingredients: Add corn and cucumbers to the dressing, folding gently. Toss in dill, salt, and pepper.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Best enjoyed fresh. Add cucumbers right before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: salad, summer salad, corn, cucumber, creamy dressing