Street Corn Creamy Cucumber Salad for a Refreshing Summer Feast

A vibrant Street Corn Creamy Cucumber Salad perfect for summer gatherings, combining creamy dressing and fresh cucumbers.

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Prep Time 20

Cook Time 15

Chilling Time 30

Total Time 1 5

Servings: 6 servings

Course: Salad

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Fresh Corn Grilled and charred
2 cups Cucumbers Sliced into half moons
1 medium Red Onion Finely chopped
1/4 cup Cilantro Chopped, optional
1 cup Cotija Cheese Crumbled, or substitute with feta

For the Creamy Dressing

1/2 cup Mayonnaise Can use light version
1/2 cup Sour Cream Can substitute with Greek yogurt
2 tablespoons Lime Juice Freshly squeezed
1 teaspoon Chili Powder Adjust to taste
to taste Salt
to taste Pepper

Equipment

Grill
Mixing Bowl
Knife
Whisk

Method

Step-by-Step Instructions

Preheat your grill to medium-high heat, about 400°F (200°C). Grill the corn for 10-15 minutes, turning until charred.
Remove grilled corn from the grill and let it cool. Slice kernels off the cob into a mixing bowl.
Slice cucumbers into half-moon shapes and add to the bowl. Add chopped red onion and cilantro.
In a separate bowl, mix mayonnaise and sour cream. Add lime juice, chili powder, salt, and pepper. Whisk until smooth.
Pour the dressing over the corn and cucumber mixture, gently toss to coat.
Fold in crumbled cotija cheese, cover, and refrigerate for at least 30 minutes.
After chilling, adjust seasoning and serve garnished with cilantro or lime wedges.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store the salad in an airtight container for up to 2 days. Best served chilled.

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