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Creamy Corn Cucumber Salad

Creamy Corn Cucumber Salad: A Refreshing Summer Must-Try

Enjoy a vibrant Creamy Corn Cucumber Salad that bursts with freshness, perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces Baby Cucumbers Provide crunch and freshness; substitute with regular cucumbers if unavailable, peeling if necessary.
  • 1 cup Corn Adds sweetness and texture; use canned or fresh corn for best results.
  • Half piece Red Onion Offers a sharp, tangy note; substitute with green onions for a milder flavor.
  • 4-5 pieces Radishes Contributes a peppery crunch; can replace with diced bell peppers for a sweeter touch.
For the Dressing
  • 1 cup Greek Yogurt Forms the creamy base of the dressing; substitute with dairy-free yogurt for a vegan option.
  • 2 tablespoons Mayonnaise Optional for extra richness; can be omitted for a lighter version.
  • 1 tablespoon Horseradish Mustard Adds a spicy kick; use Dijon mustard for a milder flavor if desired.
  • 1 tablespoon Honey Provides natural sweetness; swap with maple syrup or agave for vegan options.
  • Half piece Lemon Juice Balances flavors with acidity; lime juice can be a substitute.
  • 1-2 cloves Garlic Enhances savory depth; use minced for added intensity.
  • To taste Fresh Dill Offers an aromatic touch; can replace with parsley or cilantro if preferred.
  • To taste Salt Essential seasoning; adjust to taste for optimal flavor.
  • To taste Pepper Essential seasoning; adjust to taste for optimal flavor.
  • To taste Chili Flakes Provides heat; omit for a milder salad if desired.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Knife
  • cutting board

Method
 

Preparation
  1. Wash 2-3 baby cucumbers and thinly slice them into rounds.
  2. Clean and thinly slice about 4-5 radishes for a peppery crunch.
  3. Julienne half a red onion for an even texture.
  4. Gather all these vibrant veggies in a large mixing bowl.
Dressing
  1. In a separate bowl, combine 1 cup of Greek yogurt with 2 tablespoons of mayonnaise.
  2. Add 1 tablespoon each of horseradish mustard and honey, plus juice from half a lemon.
  3. Add 1-2 minced garlic cloves, salt, pepper, and chili flakes to taste.
  4. Whisk until the dressing is smooth and creamy.
Mixing
  1. Add the prepared vegetables and 1 cup of sweet corn to the bowl with the dressing.
  2. Gently toss everything together using a spatula.
Chilling
  1. Cover the bowl with plastic wrap or transfer the salad to an airtight container.
  2. Place it in the refrigerator for at least 30 minutes.
Serving
  1. Once chilled, give the salad a quick stir.
  2. If desired, sprinkle some fresh dill on top before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad can be stored in the fridge for up to 2 days. It’s best enjoyed cold, and you can prepare the dressing and chop the vegetables a day in advance for convenience.

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