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Street Corn Creamy Cucumber Salad Recipe
John

Street Corn Creamy Cucumber Salad

A cool-crunchy cucumber and smoky-charred corn salad tossed in a lime-chili crema and finished with cotija and cilantro—bright, creamy, and summer-ready.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Salad
Cuisine: Mexican inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

Salad
  • 4 small Persian cucumbers, sliced into half-moons or 2 English cucumbers
  • 1/2 tsp Kosher salt for draining cucumbers
  • 3 cups Corn kernels fresh or frozen
  • 1 tbsp Neutral oil for charring corn
  • 1/3 cup Chopped cilantro
  • 2 Green onions, thinly sliced
  • 1 Jalapeño, minced optional
  • 1/2 cup Cotija, crumbled plus extra to finish
Dressing
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour cream or Greek yogurt
  • 1 Lime, zested and juiced about 2 tbsp juice
  • 1 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1 small Garlic clove, finely grated
  • 1/2 tsp Honey to balance
  • 1/2 tsp Kosher salt plus to taste
  • Black pepper to taste

Method
 

  1. Salt cucumbers: Toss sliced cucumbers with 1/2 tsp kosher salt in a colander; rest 10–15 minutes, then pat dry.
  2. Char corn: Heat oil in a large skillet over medium-high. Add corn in an even layer; cook undisturbed until charred in spots, 3–5 minutes. Toss and repeat; cool.
  3. Whisk dressing: In a bowl, combine mayonnaise, sour cream (or yogurt), lime zest and juice, chili powder, smoked paprika, garlic, honey, salt, and pepper.
  4. Toss salad: In a large bowl, combine cucumbers, cooled corn, cilantro, green onions, and jalapeño. Fold in dressing, then cotija.
  5. Finish: Adjust lime, salt, and chili to taste. Chill 10 minutes and garnish with extra cotija and cilantro.

Notes

For extra smokiness, add a pinch of chipotle powder. If using very seedy cucumbers, halve lengthwise and scrape out seeds before slicing.