Refreshing Street Corn Creamy Cucumber Salad (Printable Version)

A tangy summer salad featuring charred corn, crisp cucumbers, and cotija in a lime-spiked cream dressing.

# What You Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels (about 3 ears fresh corn)
02 - 2 large cucumbers, diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely diced

→ Dairy

06 - 1/3 cup crumbled cotija cheese (or feta as substitute)

→ Dressing

07 - 1/3 cup sour cream
08 - 3 tbsp mayonnaise
09 - 1 clove garlic, minced
10 - Juice of 1 lime
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# How To Make:

01 - Heat a grill pan or skillet over medium-high heat. Add fresh corn kernels and cook for 4–5 minutes until lightly browned and charred, stirring occasionally. Remove from heat and allow to cool completely.
02 - In a large mixing bowl, combine the cooled charred corn, diced cucumbers, finely chopped red onion, chopped cilantro, and diced jalapeño.
03 - In a separate small bowl, whisk together sour cream, mayonnaise, minced garlic, fresh lime juice, smoked paprika, chili powder, salt, and black pepper until completely smooth and well combined.
04 - Pour the prepared dressing over the vegetable mixture. Use a large spoon or spatula to fold gently, ensuring all ingredients are evenly coated without crushing the vegetables.
05 - Gently fold in the crumbled cotija cheese until just incorporated. Taste the salad and adjust salt or seasoning if desired. Refrigerate for 10–15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The charred corn adds a smoky depth that makes every bite interesting
  • Came together in 25 minutes but tastes like you spent way more time on it
02 -
  • The salad tastes infinitely better after chilling, so do not rush this step
  • Charred corn is worth the extra 5 minutes, it transforms the entire dish
03 -
  • Room temperature ingredients help the dressing emulsify better
  • Cut cucumbers slightly larger than you think you need, they soften as they sit