Street Corn Cucumber Salad
A bright summer salad combining charred corn, crisp cucumber, tangy lime crema, and cotija cheese. Quick, adaptable, and perfect as a side or light main.
Ingredients
Salad
- 4 cups corn kernels about 4 ears
- 2 medium English cucumbers diced
- ¼ cup finely chopped red onion
- ½ cup cilantro roughly chopped (optional)
- 1 jalapeño seeds removed and minced (optional)
- ⅓ cup crumbled cotija cheese
- 1 tbsp olive oil
Lime Crema
- ½ cup Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1 lime Juice and zest
- ½ tsp chili powder
- Salt and pepper to taste
Optional additions
- 1 cup halved cherry tomatoes
- ½ cup roasted red peppers diced
- Black beans or cooked quinoa to bulk up the salad
Instructions
- Heat a skillet over medium-high. Toss corn with olive oil and add in a single layer. Let sit 2–3 minutes to char, stir, and cook another 2 minutes until several kernels are browned. Remove from heat and cool slightly.
- Whisk Greek yogurt, mayonnaise, lime juice and zest, chili powder, salt, and pepper until smooth. Thin with a teaspoon of water if needed.
- In a large bowl combine charred corn, cucumbers, red onion, cilantro, and jalapeño. Add most of the cotija and pour in the lime crema. Toss gently to coat, then garnish with remaining cotija and a light dusting of chili powder.
- Refrigerate 15–30 minutes for flavors to meld, or serve immediately. Keeps well up to 24 hours if dressing and cucumbers are kept separate.
Notes
- To prevent soggy cucumbers, salt and drain them in a colander for 10–15 minutes, then pat dry.
- Frozen corn works; thaw and sauté until golden.
- Make dairy-free by swapping yogurt, mayo, and cotija for plant-based alternatives.
Nutrition
Calories: 210kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 3gSodium: 320mgSugar: 6g
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