Street Corn Creamy Cucumber Salad (Printable)

Refreshing mix of sweet corn, crisp cucumbers, and zesty lime-cream dressing with cotija cheese.

# 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 Prepare:

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 until smooth.
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 way cool crisp cucumbers play against smoky charred corn is exactly what summer cravings are made of
  • You get all those street corn vibes without the mess of eating corn on the cob in public
  • It keeps beautifully for days, actually tasting better as the flavors meld together
02 -
  • If you have the time, grill the corn on the cob first before cutting off the kernels. The grill adds a depth of smoky flavor that a skillet simply cannot replicate.
  • Let the salad rest for at least 15 minutes before serving. Those flavors need a moment to get acquainted with each other.
  • Do not add the cheese until right before serving. It will melt into the dressing and you will lose those wonderful salty pockets.
03 -
  • Use a microplane to zest some of that lime into the dressing for an extra bright punch of citrus flavor
  • Toast the chili powder in a dry pan for 30 seconds before adding it to the dressing. This tiny step makes an enormous difference.

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