Description
A creamy, crunchy Crack Corn Salad made with sweet corn, fresh vegetables, feta cheese, and a tangy dressing. Perfect for summer BBQs, potlucks, and easy gatherings.
Ingredients
- 2 cups frozen corn, thawed and drained
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, optional
Instructions
- Thaw the frozen corn completely, then drain well to remove extra moisture.
- Slice the cherry tomatoes, dice the cucumber, and finely chop the red onion.
- Add the corn, tomatoes, cucumber, red onion, and crumbled feta cheese to a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and black pepper until smooth.
- Pour the creamy dressing over the corn mixture.
- Gently toss until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes.
- Stir before serving and garnish with fresh cilantro if desired.
Notes
- Drain the corn well to keep the salad creamy instead of watery.
- Chill the salad for at least 30 minutes so the flavors blend.
- For extra flavor, add crispy bacon, grilled chicken, shrimp, avocado, or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving again and add a spoonful of sour cream if the dressing needs refreshing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 5g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 22mg