2 large cucumbers, thinly sliced
1 cup fresh corn kernels (from about 2 ears of corn)
1 red bell pepper, diced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh dill (optional)
Directions
Place the sliced cucumbers, corn kernels, and diced bell pepper in a large mixing bowl.
In a separate small bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar until smooth.
Pour the creamy dressing over the vegetables and toss until everything is well coated.
Season the salad with salt and freshly ground black pepper to taste.
If using, gently fold in the fresh dill to add a burst of herby flavor.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
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Serve chilled and enjoy!
Variations & Tips
For a spicier twist, add a diced jalapeño or a pinch of cayenne pepper to the dressing. You can also swap the sour cream for Greek yogurt for a tangier, healthier option. If fresh corn isn’t available, use canned or frozen corn kernels—just be sure to rinse and drain them well. Add a handful of cherry tomatoes for extra color and flavor, or throw in some crumbled feta cheese for a creamy, tangy addition.
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