Street Corn Creamy Cucumber Salad (Printable Version)
Juicy corn meets cool cucumber in a creamy lime dressing
# What You'll Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels (about 3 ears fresh corn)
02 - 2 large cucumbers, diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely diced (optional)
→ Dairy
06 - 1/3 cup crumbled cotija cheese (or feta as substitute)
→ Dressing
07 - 1/3 cup sour cream
08 - 3 tablespoons mayonnaise
09 - 1 clove garlic, minced
10 - Juice of 1 lime
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# How To Make It:
01 - Heat a grill pan or skillet over medium-high heat. Add fresh corn kernels and char for 4–5 minutes until lightly browned, stirring occasionally. Remove from heat and let cool completely.
02 - In a large mixing bowl, combine the cooled corn, diced cucumbers, red onion, cilantro, and jalapeño. Mix gently to distribute evenly.
03 - In a separate small bowl, whisk together sour cream, mayonnaise, minced garlic, lime juice, smoked paprika, chili powder, salt, and black pepper until smooth and well combined.
04 - Pour the creamy dressing over the vegetable mixture. Toss gently with a spatula or spoon until all ingredients are evenly coated.
05 - Fold in the crumbled cotija cheese. Taste and adjust seasoning with additional salt or lime juice if desired. Refrigerate for 10–15 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- Its the love child of Mexican street corn and your favorite summer salad, hitting every craving at once
- The creamy dressing clings to every nook and cranny while still feeling somehow light and refreshing
02 -
- The salad will release some liquid as it sits so drain off any excess before serving if it has been chilling longer than an hour
- Cotija cheese does not melt so you will still get those satisfying salty bits even after tossing
03 -
- Cast iron skillets give the best char on corn if you have one available
- Letting the salad sit for at least 10 minutes before serving is absolutely worth the wait