Name: Street Corn Creamy Cucumber Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups fresh corn kernels (from about 3 ears or use thawed frozen corn); 2 Persian cucumbers, thinly sliced; 1/4 red onion, thinly sliced; 1/4 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 tablespoon olive oil; 1/4 teaspoon chili powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste; 1/3 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon fresh lime juice; 1 teaspoon lime zest; 1/2 teaspoon garlic powder; 1/2 teaspoon hot sauce (optional, to taste)

Description

A vibrant, refreshing salad that combines the smoky flavor of charred corn with the cool crunch of cucumbers, tossed in a creamy, tangy dressing with a hint of spice. Perfect for summer gatherings or a light lunch.

Ingredients

2 cups fresh corn kernels (from about 3 ears or use thawed frozen corn)

2 Persian cucumbers, thinly sliced

1/4 red onion, thinly sliced

1/4 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

For the Creamy Dressing:

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lime juice

1 teaspoon lime zest

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (optional, to taste)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred. Set aside to cool.
In a large bowl, combine sliced cucumbers, red onion, cotija cheese, and chopped cilantro.
In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic powder, hot sauce (if using), salt, and pepper until smooth and creamy.
Add cooled corn to the cucumber mixture, pour the dressing over the top, and toss gently to combine.
Sprinkle chili powder and smoked paprika over the salad. Adjust seasoning to taste.
Chill in the refrigerator for 15–30 minutes before serving.

Notes

Use Greek yogurt instead of sour cream for a lighter version.

Feta or queso fresco can replace cotija cheese.

Add jalapeños or extra hot sauce for more heat.

Cherry tomatoes or diced avocado make great additions.

Best served cold and fresh. Store in the fridge for up to 2 days.

Do not freeze due to the creamy dressing.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Salad
Method: Skillet
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 4g
Sodium: 290mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg