Street Corn Creamy Cucumber Salad (Print Version)

Charred corn and crisp cucumbers tossed in creamy lime dressing topped with cotija cheese.

# What You 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

→ 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

# Preparation Steps:

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 Advice:

01 -
  • The charred corn brings smoky depth while the cucumbers keep everything crisp and light
  • It comes together in under 30 minutes but tastes like you spent all day on it
02 -
  • Do not skip the charring step, as that smoky flavor is what transforms this from ordinary potato salad territory into something special
  • The salad needs at least 15 minutes in the refrigerator to let the flavors meld, but serve it within a few hours or the cucumbers will start releasing water and make everything soggy
03 -
  • Use a sharp knife to cut the corn kernels off the cob, standing the ear upright in a bowl to catch the flying kernels
  • If you only have regular cucumbers, peel them and remove the seeds with a spoon before dicing to prevent excess water in your salad

Go Back