Description
This vibrant Street Corn Cucumber Salad combines crisp cucumber slices with sweet corn kernels, tangy cotija cheese, and fresh cilantro, all tossed in a zesty lime and chili mayo dressing. It’s a refreshing, no-cook side dish perfect for summer gatherings or a quick, flavorful snack.
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
- Prepare 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 Herbs: Sprinkle the crumbled cotija cheese and chopped cilantro over the cucumber and corn mixture.
- Make 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.
Notes
- Use fresh corn kernels if available for an even sweeter taste.
- Chill the salad for 30 minutes before serving to let flavors meld.
- The salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For a lighter version, substitute mayonnaise with Greek yogurt.
