Description
A refreshing and flavorful salad combining the essence of Mexican street corn with crisp cucumber for a delightful summer dish.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 large cucumber, diced
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: cotija cheese for topping
Instructions
- If using fresh corn, grill or roast it until lightly charred. Let cool and cut kernels off the cob.
- In a large bowl, combine the corn kernels and diced cucumber.
- In a separate small bowl, whisk together the mayonnaise, red onion, cilantro, lime juice, chili powder, and smoked paprika.
- Pour the dressing over the corn and cucumber mixture.
- Gently toss to coat everything evenly.
- Season with salt and pepper to your liking.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve this creamy cucumber street corn salad chilled, optionally topped with crumbled cotija cheese.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- This street corn creamy cucumber salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Roasting and Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg