Description
This vibrant salad combines crisp cucumbers and smoky charred corn in a zesty, creamy dressing with a hint of spice. It’s the perfect refreshing side dish for any meal.
Ingredients
- 3 cups corn kernels (from 3–4 ears fresh corn, or 16 oz frozen, thawed)
- 2 large English cucumbers (or 4–5 Persian cucumbers), sliced
- 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 chopped fresh cilantro, plus more for garnish
- 1/4 cup finely diced red onion
- 1 teaspoon chili powder (or Tajín seasoning), plus more to taste
- Salt and freshly ground black pepper to taste
Instructions
- Char the Corn: If using fresh corn, grill or pan-char the kernels until lightly browned and smoky. If using frozen, thaw and then char in a hot skillet. Let cool completely.
- Prep Cucumbers: Slice cucumbers into half-moons. For best results, lightly salt them and let sit in a colander for 15-20 minutes to draw out excess moisture, then pat dry.
- Make the Dressing: In a large bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Combine: Add the cooled charred corn, prepared cucumbers, red onion, and most of the Cotija 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. Garnish with remaining Cotija and cilantro before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins