Description
Street Corn Cucumber Salad is a vibrant, refreshing dish that combines the sweet crunch of corn with the crispness of cucumber, creating a medley of flavors perfect for any summer gathering.
Ingredients
Scale
- 2 cup corn, fresh, canned, or thawed frozen
- 1 large cucumber, diced or sliced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped cilantro
- 1 jalapeño, finely diced (optional)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/3 cup crumbled cotija, queso fresco, or feta
Instructions
- Prepare the corn by cooking or charring it on a grill until slightly blackened. Cut the kernels off the cob and set aside, or drain and thaw canned or frozen corn.
- Dice the cucumber into bite-sized pieces or slice thinly. Peel if desired. Finely dice the red onion and jalapeño if using.
- In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, smoked paprika, and season with salt and black pepper until smooth.
- In a large mixing bowl, combine prepared corn, diced cucumber, red onion, chopped cilantro, and jalapeño. Drizzle dressing over the top and gently toss until evenly coated.
- Fold in crumbled cheese of choice. Serve immediately or chill briefly before serving.
Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. For best texture, keep dressing separate until ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg