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## **Instructions**
### **Step 1: Prepare the Ingredients**
– If using fresh corn, cook it by boiling for **3-5 minutes**, then let it cool and cut the kernels off the cob. If using frozen corn, thaw and drain it. For canned corn, simply drain and rinse.
– Dice the cucumber into small, bite-sized pieces.
– Chop the red onion, cherry tomatoes, and fresh herbs.
### **Step 2: Make the Dressing**
– In a small bowl, whisk together **olive oil, lemon juice, honey, salt, black pepper, and garlic powder** until well combined.
### **Step 3: Assemble the Salad**
– In a large mixing bowl, combine the **corn, cucumber, red onion, cherry tomatoes (if using), and fresh herbs**.
– Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
### **Step 4: Add the Finishing Touches**
– If using cheese, sprinkle **feta or cotija cheese** over the top for a creamy contrast.
– Let the salad sit for **5-10 minutes** to allow the flavors to blend. Serve chilled or at room temperature.
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## **Serving Suggestions**
This **Cucumber and Corn Salad** pairs beautifully with:
✔ **Grilled meats** like chicken, steak, or fish
✔ **Tacos or quesadillas** for a fresh side
✔ **Burgers and sandwiches**
✔ **BBQ dishes** like ribs or pulled pork
✔ **As a topping** for avocado toast or grain bowls
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## **Variations & Tips**
🔹 **Make it Spicy** – Add chopped jalapeños or a pinch of red pepper flakes for heat.
🔹 **Add Protein** – Mix in black beans or chickpeas for a heartier dish.
🔹 **Make it Creamy** – Add diced avocado or a dollop of Greek yogurt.
🔹 **Storage Tip** – Store leftovers in an airtight container in the fridge for **up to 2 days**.
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## **Final Thoughts**
Light, refreshing, and packed with flavor, this **Cucumber and Corn Salad** is the perfect dish for warm-weather gatherings or a quick and healthy meal. Try it out and enjoy the delicious combination of textures and flavors in every bite!
Have you tried this salad? Let me know what you think! 🥒🌽😊
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