Description
This vibrant Street Corn Cucumber Salad is a refreshing blend of crisp cucumbers, sweet corn, tangy cotija cheese, and a zesty lime-mayo dressing with a hint of chili powder. Perfect as a light side dish or a summer snack, it combines cool, creamy, and spicy flavors in every bite.
Ingredients
Scale
Salad Ingredients
- 2 medium cucumbers, sliced
- 1 cup frozen corn kernels, thawed
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 2-3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Slice Cucumbers: Begin by slicing the cucumbers into thin rounds and place them in a large salad bowl.
- Add Corn: Add the thawed corn kernels into the bowl with the cucumbers.
- Add Cheese and Cilantro: Sprinkle the crumbled cotija cheese and chopped cilantro over the cucumber and corn mixture.
- Prepare Dressing: In a small separate bowl, combine the mayonnaise, lime juice, minced garlic, chili powder, salt, and pepper. Stir well until the dressing is smooth and fully mixed.
- Combine Salad and Dressing: Pour the dressing over the salad ingredients in the large bowl.
- Toss Salad: Toss everything together gently until all the ingredients are well-coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning with more salt, pepper, or chili powder if desired.
- Serve or Chill: Serve immediately, or refrigerate for up to an hour to let the flavors meld together. Enjoy this refreshing, vibrant salad!
Notes
- Using frozen corn kernels thawed is a convenient time-saver without sacrificing flavor.
- For extra heat, add a pinch of cayenne pepper or some chopped jalapeño to the dressing.
- If cotija cheese is not available, feta cheese works as a great substitute.
- The salad is best served fresh but can be refrigerated for up to a day.
- For a dairy-free version, substitute mayonnaise with vegan mayo and omit cotija cheese or use a vegan cheese alternative.
