# What You’ll Need:
→ Vegetables
01 - 2 cups fresh corn kernels (about 3 ears; substitute with canned or frozen corn if fresh is unavailable)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved (or grape tomatoes)
04 - 1/2 medium red onion, finely chopped (or substitute with green onions for a milder taste)
05 - 1/4 cup fresh cilantro, chopped (optional)
→ Cheese
06 - 1 cup feta cheese, crumbled (substitute with goat cheese or omit for dairy-free)
→ Dressing
07 - 1/3 cup mayonnaise (substitute with Greek yogurt for a lighter option)
08 - 1/3 cup sour cream (substitute with more Greek yogurt if desired)
09 - 2 tablespoons lime juice (or lemon juice)
10 - 1 teaspoon chili powder (adjust to taste)
11 - Salt, to taste
12 - Black pepper, to taste
# Directions:
01 - Cook the corn kernels in a pot of boiling water for 5–7 minutes, until just tender but still crisp. Drain and let cool. (If using canned corn, drain and skip cooking; if using frozen, thaw and pat dry.)
02 - In a large bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro (if using).
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly. Top with crumbled feta cheese and additional cilantro if desired. Serve immediately or chill for 30 minutes for a colder, more refreshing salad.
