Street Corn Creamy Cucumber Salad (Printable Version)

Charred corn and crisp cucumber tossed in creamy lime dressing with cotija cheese and chili powder.

# 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 until smooth.
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 Tips:

01 -
  • The charred corn brings this incredible smoky sweetness that perfectly balances the cool crisp cucumbers
  • It comes together in under 30 minutes but tastes like something from a fancy restaurant
  • The creamy tangy dressing makes everything feel indulgent while the vegetables keep it fresh
02 -
  • Do not skip charring the corn, that smoky flavor is what makes this salad taste special and not just like regular corn salad
  • The salad is best served within a few hours, but if you need to make it ahead, keep the dressing separate and toss right before serving
03 -
  • Use a sharp knife to cut the corn off the cob, stand the ear upright in a bowl to catch the kernels
  • Let the salad sit for about 15 minutes before serving to let the flavors meld together

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