Fresh Creamy Cucumber & Corn Salad

Description

This Fresh Creamy Cucumber & Corn Salad combines crunchy cucumbers, sweet corn, and finely chopped red onion in a smooth, tangy herb dressing. Sour cream and a little mayonnaise give it a creamy texture, while fresh lemon juice and dill keep each bite bright and refreshing.
It’s an easy side dish for grilled chicken, fish, burgers, or sandwiches. You can use fresh, frozen, or canned corn, making this a convenient recipe throughout the year. For the best result, cool the corn completely and dry the cucumbers well before combining them with the dressing.
Prep Time: 15 minutes
Draining Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the Salad

• 2 medium English cucumbers, approximately 600 g, diced or thinly sliced
• 2 cups cooked sweet corn kernels, cooled and well drained
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt, for draining the cucumbers

For the Creamy Dressing

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• Additional salt, to taste

Step-by-Step Instructions

1. Prepare the Cucumbers

Wash the cucumbers and trim off the ends. Cut them into small, bite-sized pieces or thin half-moons. English cucumbers have tender skins, so peeling is optional.
Place the cucumbers in a colander, sprinkle with ½ teaspoon salt, and toss gently. Leave them to drain for 15 minutes, then pat thoroughly dry with paper towels. This helps keep the dressing thick and creamy.

2. Prepare the Corn

If using canned corn, drain it thoroughly. For frozen corn, cook according to the package directions, then drain and cool completely.
If using fresh corn, cook the ears until tender, allow them to cool, and cut the kernels from the cobs. Measure 2 cups of kernels for the salad. Avoid adding warm corn, as it will warm the dressing and soften the cucumbers.

3. Chop the Onion and Herbs

Finely dice the red onion and chop the dill and parsley. For a milder onion flavor, soak the diced onion in cold water for 5–10 minutes, then drain and pat dry.

4. Make the Dressing

In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, and black pepper until smooth.
Taste before adding extra salt because the cucumbers will retain some seasoning from the draining step.

5. Combine the Salad

Add the dried cucumbers, cooled corn, red onion, dill, and parsley to the dressing. Fold gently until everything is evenly coated.
Taste and adjust the seasoning. Add a small squeeze of lemon juice if you prefer a tangier salad.

6. Chill and Serve

Serve immediately for maximum crunch, or refrigerate for 15–20 minutes before serving. Give the salad a gentle stir and garnish with a little extra dill or cracked black pepper.

Tips and Notes

• Drain everything thoroughly: Excess moisture from the corn or cucumbers can thin the dressing.
• Use Greek yogurt: Replace the sour cream with thick plain Greek yogurt for a tangier variation.
• Add more crunch: Finely diced red bell pepper or sliced radishes work well.
• Try grilled corn: Cool it completely before adding for a lightly smoky flavor.
• Add cheese: A little crumbled feta brings a salty contrast to the sweet corn. Reduce additional salt accordingly.
• Keep it chilled: Refrigerate until serving, especially when preparing the salad for a picnic or barbecue.

Make-Ahead and Storage

Prepare the dressing and vegetables separately up to a day ahead. Keep them covered in the refrigerator, then combine shortly before serving.
Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will gradually soften and release liquid. Stir gently before serving, and spoon off excess liquid if needed. Freezing is not recommended because it changes the texture of the vegetables and dressing.

Frequently Asked Questions

Can I use regular cucumbers?
Yes. Peel thick or bitter skins and remove large, watery seeds before chopping. Salt, drain, and dry as directed.
Can I leave out the mayonnaise?
Yes. Replace it with an equal amount of sour cream or thick plain Greek yogurt. The dressing will have a slightly sharper flavor.
What can I use instead of dill?
Fresh chives or extra parsley are good alternatives. Start with a small amount and adjust to taste.
Can I add tomatoes?
Yes. Add halved cherry tomatoes just before serving, making sure they are well drained.

Nutrition Information

Per Serving: Approximately ⅙ of the salad
Calories: Approximately 185 kcal
Protein: 3 g
Carbohydrates: 19 g
Fat: 12 g
Fiber: 2 g