Description
This refreshing street corn creamy cucumber salad is your new summer obsession, blending smoky charred corn with crisp cucumbers in a zesty, creamy dressing. It’s bursting with flavor and perfect as a vibrant side dish or light lunch.
Ingredients
Scale
- 3–4 English or Persian cucumbers, sliced into half-moons
- 1 tsp kosher salt (for salting cucumbers, plus more to taste)
- 3 cups fresh or frozen corn kernels
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or full-fat Greek yogurt
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 large clove garlic, minced
- 1 tsp chili powder (or Tajín)
- 1/2 tsp smoked paprika
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
- 1/4 cup fresh cilantro, finely chopped (plus more for garnish)
- Freshly ground black pepper to taste
Instructions
- 1. Prep Cucumbers: Slice cucumbers, place in a colander, sprinkle with 1 tsp salt, and let sit for 15-20 minutes. Rinse thoroughly and pat very dry.
- 2. Char Corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and char for 5-8 minutes, stirring occasionally, until deeply golden and smoky. Let cool completely.
- 3. Make Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, chili powder, and smoked paprika until smooth.
- 4. Combine: Add dried cucumbers, cooled charred corn, chopped cilantro, and most of the Cotija cheese to the dressing bowl. Gently fold until all ingredients are evenly coated.
- 5. Chill & Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving. Garnish with reserved Cotija and fresh cilantro.
- Prep Time: 20 mins
- Cook Time: 10 mins