Street Corn Creamy Cucumber Salad (Printable)
Sweet charred corn meets crisp cucumbers in a zesty creamy dressing inspired by Mexican street corn flavors.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh corn kernels (about 3 ears or thawed frozen corn)
02 - 1 large English cucumber, diced
03 - 1/2 small red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Dressing
06 - 1/3 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
→ Toppings
13 - 1/3 cup cotija cheese, crumbled (or feta as substitute)
14 - 1 teaspoon chili powder (for garnish)
15 - Lime wedges (for serving)
# How-To Steps:
01 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred. Allow to cool slightly.
02 - In a large mixing bowl, combine the charred corn, diced cucumber, red onion, cilantro, and jalapeño (if using).
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
04 - Pour the dressing over the salad ingredients and toss gently until evenly coated.
05 - Sprinkle crumbled cotija cheese and extra chili powder on top. Serve with lime wedges.
# Expert Advice:
01 -
- The contrast between warm charred corn and cool crunchy cucumber keeps every bite interesting
- That street corn flavor profile you love but in a refreshing salad form
02 -
- The salad needs about 15 minutes to chill after tossing so the flavors can really meld together
- Add the cotija cheese right before serving otherwise it can get a little soft and disappear into the dressing
03 -
- If you have access to a grill, cooking the corn right on the cob first then cutting off the kernels adds even more flavor
- Taste the dressing before adding it to the salad, lime sizes vary so you might need more or less juice