Street Corn Creamy Cucumber Salad (Print Version)

Fresh corn and cucumbers tossed in a zesty lime-cream dressing with cotija cheese and spices.

# What You Need:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears corn, 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 pepper, 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 cheese as substitute)
14 - 1 teaspoon chili powder (for garnish)
15 - Fresh 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. Remove from heat and 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 and well combined.
04 - Pour the dressing over the salad ingredients and toss gently until all vegetables are evenly coated with the creamy mixture.
05 - Sprinkle crumbled cotija cheese and additional chili powder over the top. Serve immediately with fresh lime wedges on the side.

# Insider Tips:

01 -
  • The contrast between warm, smoky corn and cool, refreshing cucumber creates that perfect summer bite youll crave on hot days
  • It comes together in under 30 minutes but tastes like something youve been simmering all afternoon
  • The creamy tangy dressing makes every spoonful feel like a treat from your favorite street food vendor
02 -
  • Let the charred corn cool for at least 5 minutes before mixing it with the cucumber, otherwise youll end up with warm, slightly cooked cucumber instead of that refreshing crisp texture
  • The salad tastes best within an hour of making it, but if you need to prep ahead, keep the dressing separate and toss everything together right before serving
03 -
  • If you only have regular cucumbers, peel them in alternating strips to remove some of the tough skin while keeping enough for texture
  • For the creamiest texture, let the salad sit at room temperature for 10 minutes before serving, but dont leave it out longer than 2 hours

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