Refreshing Street Corn Cucumber Salad (Print View)
Fresh corn and cucumbers meet zesty Mexican flavors in this creamy, tangy summer salad.
# 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
→ Dairy
06 - 1/3 cup crumbled cotija cheese
→ Dressing
07 - 1/3 cup sour cream
08 - 3 tbsp mayonnaise
09 - 1 clove garlic, minced
10 - Juice of 1 lime
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# How to Make:
01 - Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook for 4-5 minutes until lightly browned and slightly charred, stirring occasionally. Remove from heat and allow to cool completely.
02 - In a large mixing bowl, add cooled charred corn, diced cucumbers, chopped red onion, cilantro, and diced jalapeño. Toss gently to distribute evenly.
03 - In a small bowl, whisk together sour cream, mayonnaise, minced garlic, lime juice, smoked paprika, chili powder, salt, and black pepper until smooth and fully incorporated.
04 - Pour the creamy dressing over the vegetable mixture. Using a large spoon or spatula, fold gently until all ingredients are evenly coated with the dressing.
05 - Sprinkle crumbled cotija cheese over the salad and fold in gently. Taste and adjust salt or seasoning if desired. Refrigerate for 10-15 minutes before serving to allow flavors to meld.
# Expert Suggestions:
01 -
- The way the cool crisp cucumbers balance against the smoky charred corn is exactly what summer cravings are made of
- This dressing hits every flavor button, creamy, tangy, smoky, and just spicy enough to keep you coming back for another bite
02 -
- The salad needs that chilling time in the refrigerator, so do not skip it or the flavors will taste disjointed
- Cotija cheese is quite salty on its own, so taste the salad before adding any extra salt to avoid overseasoning
03 -
- Use frozen corn in winter when fresh corn is out of season, just give it extra time in the pan to develop those charred spots
- Double the dressing and save the extra for drizzling over grilled vegetables or using as a dip