Street Corn Creamy Cucumber Salad
This Street Corn Creamy Cucumber Salad combines charred corn, crisp cucumbers, and a zesty, creamy dressing for a refreshing and flavorful side dish.
Equipment
- grill (optional)
- skillet
- knife
- cutting board
- medium bowl
- whisk
- large mixing bowl
- spatula or tongs
Ingredients
Main Ingredients
- 3-4 ears fresh corn on the cob
- 2 medium English cucumbers
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1/2 cup Cotija cheese
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- to taste Salt
- to taste Black pepper
Optional
- 1-2 tablespoons pickled jalapeños
Instructions
Prepare Corn
- Grill fresh corn until charred and tender, or sauté kernels from fresh or thawed frozen corn until browned; let cool slightly.
Chop Vegetables
- Dice the English cucumbers, finely dice the red onion, and chop the fresh cilantro while the corn cools.
Make Dressing
- Whisk together mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a medium bowl.
Combine Ingredients
- Add cooled corn, diced cucumbers, red onion, cilantro, Cotija cheese, and optional jalapeños to a large mixing bowl; pour dressing over.
Toss and Chill
- Gently toss until coated, then cover and refrigerate for at least 30 minutes to meld flavors.
Serve
- Stir again before serving, adjusting seasoning as needed for taste.
Notes
For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper. Greek yogurt can be used instead of mayonnaise for a lighter alternative. Ensure the corn is thoroughly cooled before mixing to prevent the dressing from separating and to maintain the salad's crisp texture.