On hot days I really don’t want to stand over the stove, so I love a salad like this one where I just boil the eggs ahead of time and then everything else comes together in a few minutes. Crisp cucumbers, savory cheese, sweet corn, and a creamy garlic sour cream dressing. No mayo needed at all. The cucumbers stay crunchy, the cheese makes it filling enough for a light meal, and it’s honestly the kind of salad I could make every single day and never get tired of.
Ingredients:
- 2 fresh cucumbers
- 5 oz hard cheese (cheddar, gouda, or similar)
- 4 hard-boiled eggs
- ⅔ cup canned corn, drained
- 1 bunch fresh dill
- 3 tablespoons sour cream
- 2 garlic cloves
- salt to taste
- freshly ground black pepper
Directions:
Boil the eggs ahead of time until hard, cool them in cold water, and peel them.
Wash and dry the cucumbers, then cut them into thin matchsticks and add them to a large bowl. Cut the hard cheese and the peeled eggs into matchsticks the same way and add them to the cucumbers.
Drain the liquid off the canned corn and add the kernels to the bowl. Rinse the dill, dry it well, and chop it finely, then add it in with everything else.
In a separate small bowl, stir together the sour cream, the garlic pressed through a garlic press, salt, and black pepper until the dressing is smooth.
Pour the sour cream dressing over the salad and toss gently to combine. Serve it right away, while the cucumbers are still crisp and haven’t had a chance to release too much water. That’s the trick to keeping it fresh and crunchy.
