Go Back
A vibrant street corn creamy cucumber salad in a serving bowl.

Street Corn Creamy Cucumber Salad

This Street Corn Creamy Cucumber Salad combines charred corn with crisp cucumbers, red onion, and cilantro, all tossed in a zesty, creamy dressing with Cotija cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Large skillet or grill pan
  • Large bowl
  • Medium bowl

Ingredients
  

Salad

  • 4 cups corn, fresh or frozen (thawed)
  • 2 large English cucumbers, thinly sliced or chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled (or feta)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions
 

Preparation

  • Char the corn: Heat a large skillet or grill pan over medium-high heat. Add corn and cook, turning occasionally, until kernels are slightly charred and tender (8-10 minutes).
  • Cool and cut kernels: Remove corn from heat and let it cool. Once cool enough, cut the kernels off the cobs.
  • Prep vegetables: In a large bowl, combine sliced cucumbers, diced red onion, chopped cilantro, and the cooled charred corn kernels.
  • Make the dressing: In a separate medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
  • Combine and serve: Pour the dressing over the vegetable mixture and toss to coat evenly. Stir in three-quarters of the crumbled Cotija cheese, reserving some for garnish.
  • Chill (Optional): For enhanced flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Garnish and serve: Before serving, sprinkle with the remaining Cotija cheese and extra fresh cilantro, if desired.

Notes

For an extra smoky flavor, you can roast the corn directly over a gas flame or on a hot grill until lightly charred. Adjust the amount of chili powder and smoked paprika to your taste preferences; for a spicier kick, add a pinch of cayenne pepper. This salad is best served chilled, allowing the flavors to fully develop.