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Street Corn Creamy Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 11 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Description

This vibrant Street Corn Creamy Cucumber Salad combines the sweet, smoky flavor of grilled corn with the refreshing crunch of cucumbers, all tossed in a tangy, creamy dressing. Perfect as a side dish for summer barbecues or a light, flavorful salad on its own, this recipe balances fresh vegetables with zesty lime, creamy mayo, and hints of chili powder for a delightful twist on classic street corn flavors.

Ingredients

Vegetables

  • 3 ears of corn, husked
  • 2 medium cucumbers, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Garnish

  • 1/3 cup cotija cheese, crumbled (optional)
  • Extra cilantro leaves for garnish

Instructions

  1. Grill the Corn: Preheat a grill or grill pan over medium-high heat. Place the husked corn ears directly on the grill and cook, turning occasionally, until the kernels are charred and cooked through, about 8-10 minutes. Remove from heat and let cool.
  2. Cut Corn Kernels: Once cooled, carefully cut the kernels off the cob using a sharp knife. Place the kernels in a large mixing bowl.
  3. Prepare Vegetables: Dice the cucumbers into bite-sized pieces, finely chop the red onion and cilantro, then add them to the bowl with the corn.
  4. Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.
  5. Toss the Salad: Pour the dressing over the corn and vegetable mixture. Toss everything thoroughly to coat all the ingredients evenly with the creamy dressing.
  6. Garnish and Serve: Sprinkle crumbled cotija cheese and extra cilantro leaves over the top before serving. Serve chilled or at room temperature for best flavor.

Notes

  • For a vegetarian-friendly option, omit cotija cheese or substitute with vegan cheese alternatives.
  • If you don’t have access to a grill, you can char the corn kernels in a hot skillet or roast in the oven under the broiler.
  • Adjust chili powder to your preferred spice level or omit for a milder salad.
  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days in an airtight container.

Find it online: https://cookedbylina.com/street-corn-creamy-cucumber-salad-recipe/