# What You Need:
→ Vegetables
01 - 2 cups fresh corn kernels (about 3 ears; canned or frozen corn can be substituted)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved (or grape tomatoes)
04 - 1/2 medium red onion, finely chopped (green onions may be substituted for milder flavor)
05 - 1/4 cup fresh cilantro, chopped (optional)
→ Cheese
06 - 1 cup feta cheese, crumbled (goat cheese may be substituted; omit for dairy-free option)
→ Dressing
07 - 1/3 cup mayonnaise (Greek yogurt can be substituted for a lighter version)
08 - 1/3 cup sour cream (additional Greek yogurt may be substituted)
09 - 2 tablespoons lime juice (freshly squeezed; lemon juice may be substituted)
10 - 1 teaspoon chili powder (adjust quantity to taste preference)
11 - Salt, to taste
12 - Black pepper, to taste
# Directions:
01 - Cook the corn kernels in boiling water for 5–7 minutes until tender-crisp. Drain thoroughly and allow to cool completely. For canned corn, drain and use directly; for frozen corn, thaw and pat dry before proceeding.
02 - In a large mixing bowl, combine the cooled corn kernels, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh cilantro if using.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until completely smooth and well-emulsified.
04 - Pour the prepared dressing over the vegetable mixture. Gently toss to coat all ingredients evenly without mashing the vegetables.
05 - Top the salad with crumbled feta cheese and additional fresh cilantro if desired. Serve immediately for best texture, or refrigerate for 30 minutes for a colder, more refreshing presentation.
