Description
A refreshing and flavorful salad combining sweet charred corn and cool cucumbers, perfect for summer gatherings.
Ingredients
- Fresh corn – 4 ears (or 2 cups of canned/frozen corn)
- Cucumbers – 2 medium, diced
- Lime juice – 2 tablespoons (freshly squeezed)
- Mayonnaise – 1/2 cup
- Cotija cheese – 1/2 cup, crumbled
- Fresh cilantro – 1/4 cup, chopped
- Chili powder – 1 teaspoon (adjust to taste)
- Salt – to taste
Instructions
- Prepare the corn by shucking and removing the kernels, or drain and thaw canned/frozen corn.
- Wash and dice the cucumbers into small pieces, and chop the fresh cilantro.
- In a large mixing bowl, combine mayonnaise and lime juice, stirring until smooth.
- Add chili powder and salt to the dressing, mixing thoroughly.
- In the bowl with the dressing, add corn, cucumbers, cotija cheese, and cilantro, folding gently to combine.
- Taste the salad and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- For a lighter option, substitute Greek yogurt for mayonnaise.
- For a vegan version, use plant-based mayo.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheating is not recommended; serve chilled for best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Street Corn, Cucumber Salad, Summer Salad, Side Dish