Description
Discover how to make the best street corn creamy cucumber salad with this step-by-step easy to make recipe. Enjoy the best flavor!
Ingredients
- 3 cups corn kernels (from 3–4 ears fresh corn, or frozen/canned)
- 2 large English cucumbers, diced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1/4 cup finely crumbled Cotija cheese, plus more for garnish
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 red onion, finely minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder (or to taste)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for roasting corn)
Instructions
- Prep Your Veggies: If using fresh corn, cut kernels off the cob. Dice cucumbers into bite-sized pieces. Finely mince red onion and garlic.
- Roast the Corn: Toss corn kernels with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 10-15 minutes until lightly charred, or char in a hot skillet. Let cool slightly.
- Whisk the Dressing: In a large bowl, whisk together sour cream, mayonnaise, lime juice, minced garlic, chili powder, salt, and pepper until smooth.
- Combine Elements: Add the roasted corn, diced cucumbers, minced red onion, and most of the Cotija cheese and cilantro to the dressing. Gently fold until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir gently and garnish with remaining Cotija cheese and fresh cilantro.
- Prep Time: 15 mins
- Cook Time: 10 mins