Description
This Street Corn Creamy Cucumber Salad is a vibrant fusion of zesty Mexican street corn and refreshing cucumber salad, perfect for summer gatherings. It’s easy to prepare and packed with flavors that will impress your guests!
Ingredients
Scale
- 2 English or Persian cucumbers
- 2 cups fresh corn (or frozen corn, thawed)
- 1/2 cup crumbled Cotija cheese (or feta cheese)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 small clove garlic, minced
- 1 teaspoon chili powder or Tajín (or both)
- 1/4 cup finely minced red onion or sliced scallions
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Prepare Your Cucumbers: Rinse English or Persian cucumbers. For regular cucumbers, peel and scoop out large seeds, then slice or dice into ½-inch pieces. Optionally, toss with ½ teaspoon of salt and let sit for 15-20 minutes to draw out moisture, then squeeze dry.
- Cook the Corn: Grill or roast fresh corn until slightly charred, then cut kernels off the cob. For frozen corn, heat in a dry skillet over medium-high heat until lightly browned, about 5-7 minutes. Set aside to cool.
- Whisk Together the Creamy Dressing: In a large mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, chili powder (or Tajín), salt, and black pepper. Whisk until smooth and adjust seasonings to taste.
- Combine the Vegetables: Add prepared cucumbers, cooled corn, minced red onion (or scallions), and chopped cilantro to the bowl with the dressing.
- Gently Toss to Coat: Fold and toss all ingredients together until well coated in the dressing.
- Fold in the Cotija Cheese: Reserve a little cotija for garnish, then gently fold the rest into the salad.
- Chill for Best Flavor: Let the salad chill in the refrigerator for at least 30 minutes to meld flavors.
- Serve and Garnish: Stir the salad before serving, adjust seasonings if needed, and garnish with reserved cotija cheese and extra cilantro or chili powder.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: For the best texture, salt the cucumbers before mixing. You can prep components in advance and combine just before serving for freshness. This salad pairs well with grilled meats and spicy dishes.