Street Corn Cucumber Salad (Print-Friendly Version)
Sweet corn and crisp cucumber blend with creamy lime dressing and spices for a refreshing summer dish.
# What You'll Need:
→ Vegetables
01 -
320 g fresh corn kernels (approximately 3-4 ears) or thawed frozen corn
02 -
1 large English cucumber, diced
03 -
75 g cherry tomatoes, halved
04 -
40 g red onion, finely chopped
→ Dressing
05 -
60 g mayonnaise (or Greek yogurt as a substitute)
06 -
30 g sour cream (optional)
07 -
15 ml freshly squeezed lime juice
08 -
5 g chili powder
09 -
Salt and black pepper, to taste
→ Toppings
10 -
65 g crumbled feta cheese (or cotija cheese)
11 -
Fresh cilantro, chopped (optional)
# How to Make It:
01 -
Bring a pot of water to a boil. Add fresh corn and cook for 5-7 minutes until tender. If using frozen corn, thaw completely.
02 -
Drain cooked corn and rinse under cold water to halt cooking. Set aside to cool completely.
03 -
In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, and finely chopped red onion. Add cooled corn and gently toss together.
04 -
Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
05 -
Pour dressing over vegetable mixture and toss gently until evenly coated. Sprinkle crumbled feta cheese on top and garnish with chopped cilantro if desired.
06 -
Refrigerate the salad for 15-30 minutes to allow flavors to meld before serving.
# Additional Tips:
01 -
For enhanced smoky flavor, use grilled corn instead of boiled.
02 -
Substitute mayonnaise and sour cream with avocado or vegan yogurt for a dairy-free variation.
03 -
Do not overcook corn to maintain a crisp texture.