Creamy Street Corn Cucumber Salad- Fresh Summer Flavor

Summer is here, and with it comes a craving for vibrant, refreshing dishes that burst with flavor. This Creamy Street Corn Cucumber Salad perfectly captures the essence of the season, blending the zesty kick of classic Mexican street corn with the cool, crisp crunch of cucumbers. It’s an unforgettable side dish or light meal that’s incredibly easy to make and guaranteed to be a crowd-pleaser!

Ingredients

• 2 large English cucumbers, quartered lengthwise and sliced 1/4-inch thick
• 3 cups fresh corn kernels (from 3-4 ears), or 1 (15-ounce) can, drained, or 3 cups frozen, thawed
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced (optional, for a kick)
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup crumbled Cotija cheese (or feta cheese)
• For the Dressing:
• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon chili powder (or Tajín)
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Vegetables: In a large mixing bowl, combine the sliced cucumbers, corn kernels, diced red onion, minced jalapeño (if using), and chopped cilantro.
2. Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, minced garlic, chili powder, and smoked paprika. Season generously with salt and black pepper to taste.
3. Combine and Toss: Pour the creamy dressing over the cucumber and corn mixture. Add the crumbled Cotija cheese and gently toss until all ingredients are well coated.
4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Garnish with extra cilantro or a sprinkle of chili powder before serving. Enjoy cold! (Optional: For a deeper flavor, you can lightly char fresh corn kernels in a dry skillet before adding to the salad.)