Ingredients
For the Salad:
2 cups sweet corn kernels (cooked, cooled, and drained)
2 medium cucumbers (diced)
4 large hard-boiled eggs (peeled and chopped/quartered)
1/2 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
Fresh parsley (chopped, for garnish)
For the Creamy Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tsp Dijon mustard
1 tbsp fresh lemon juice
Salt and freshly ground black pepper (to taste)
Method of Preparation
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer them to a bowl of ice water for 5 minutes, peel, and chop them into bite-sized pieces.
- Prepare the Vegetables: Wash and dice the cucumbers and cherry tomatoes, and finely chop the red onion. Ensure the cooked corn is thoroughly drained and cooled.
- Prepare the dressing by whisking together the sour cream, mayonnaise, Dijon mustard, black pepper, salt, and fresh lemon juice in a small mixing dish until it is smooth and creamy.
- Mix the sweet corn, sliced cucumbers, cherry tomatoes, red onion, and chopped hard-boiled eggs in a large mixing bowl.
- Dress and Throw: The creamy dressing should be tossed with the salad ingredients. Fold carefully with a spatula or spoon until evenly covered.
- Chill and Garnish: Sprinkle fresh parsley on top. Before serving, cover and chill for around 30 minutes to allow the tastes to combine.
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