Street Corn Creamy Cucumber Salad (Printable Version)

Charred corn and crisp cucumbers tossed in a zesty lime-cream dressing topped with crumbled cotija.

# 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)

# Directions:

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.
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 Hints:

01 -
  • The combination of cool crisp cucumbers against warm charred corn creates the most satisfying contrast
  • Everything gets tossed in one bowl, making it perfect for those nights when you want something spectacular without the fuss
02 -
  • The charred flavor is what makes this salad sing, so do not rush the corn or skip the browning step
  • Serve this salad within an hour of dressing it, otherwise the cucumbers will release water and make everything soggy
03 -
  • Grill the corn on the cob first before cutting off the kernels for an even deeper smoky flavor
  • Let the salad sit for 10 minutes after tossing so the flavors can meld and the vegetables absorb some of the dressing

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