Ingredients with Measurements:
- 2 cups of corn kernels (fresh or frozen)
- 1 large cucumber, diced
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 2 tablespoons of chopped fresh dill
- 1 tablespoon of white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the corn kernels and diced cucumber.
2. In a separate bowl, whisk together the sour cream, mayonnaise, chopped dill, white wine vinegar, salt, and pepper.
3. Pour the dressing over the corn and cucumber mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 190
- Fat: 13g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Plain yogurt can be used instead of mayonnaise.
- Red wine vinegar can be used instead of white wine vinegar.
- Fresh parsley or cilantro can be used instead of dill.
Variations:
- Add diced red onion for extra flavor.
- Add chopped tomatoes for a pop of color.
- Add crumbled feta cheese for a tangy twist.
Tips and tricks:
- If using fresh corn, cook it first before adding it to the salad.
- Use a mandoline slicer to get even cucumber slices.
- For a creamier salad, add more sour cream or mayonnaise.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a clear glass bowl to show off the colorful ingredients.
Garnishes:
- Garnish with extra chopped dill or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of garlic bread or a simple green salad.
Troubleshooting advice:
- If the salad is too thick, add a splash of milk to thin it out.
Food safety advice:
- Keep the salad refrigerated until ready to serve to prevent any bacterial growth.
Food history:
- Corn and cucumber salads have been popular in the United States since the early 1900s.
Flavor profiles:
- This salad is creamy, tangy, and refreshing with a hint of dill.
Serving suggestions:
- Serve as a side dish at a summer barbecue or as a light lunch.
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