Street Corn Creamy Cucumber Salad (Printable)

Charred corn and crisp cucumbers tossed in a tangy creamy dressing with cotija cheese and fresh cilantro.

# Ingredient List:

→ 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)

# How to Make:

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 Tips:

01 -
  • The charred corn brings smoky depth while crisp cucumbers keep every bite impossibly refreshing
  • It comes together in under 30 minutes but tastes like something from a fancy Mexican cantina
  • The creamy dressing clings to everything without feeling heavy, perfect for backyard barbecues or weekday lunches
02 -
  • The salad needs at least 15 minutes in the refrigerator after tossing to let the flavors properly mingle and the vegetables release some of their moisture
  • Overdressing is the most common mistake and will turn your crisp salad into a soggy mess, start with less dressing than you think you need
03 -
  • Grilling the corn directly on the cob before cutting it off adds an incredible smoky depth that a skillet simply cannot replicate
  • Adding diced avocado right before serving turns this into an even more substantial side that feels almost like a complete meal

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