Description
A vibrant and refreshing side dish that combines crisp cucumbers with sweet, charred corn in a tangy, spicy, and creamy street corn-inspired dressing. It’s perfect for summer gatherings or a fresh twist on everyday meals.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 tsp salt, plus more to taste
- 4 cups corn kernels (from 4–5 ears fresh, or 16 oz frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt)
- 2 Tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp honey or agave nectar (optional)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/3 cup crumbled Cotija cheese, plus more for garnish
- Freshly ground black pepper to taste
Instructions
- 1. Prepare Cucumbers: Thinly slice cucumbers. Place in a colander, sprinkle with 1 tsp salt, toss, and let sit for 30 minutes to drain. Pat very dry with paper towels.
- 2. Cook Corn: If fresh, grill or roast corn on the cob until charred. Cut kernels off. If frozen, roast on a baking sheet at 400°F (200°C) for 15-20 minutes until lightly browned. Let cool.
- 3. Make Dressing: In a large bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, honey (if using), a pinch of salt, and pepper until smooth and well combined.
- 4. Combine Ingredients: Add the drained cucumbers, cooled corn, red onion, and most of the cilantro to the dressing. Stir gently to coat. Crumble in two-thirds of the Cotija cheese and mix again.
- 5. Chill & Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with remaining cilantro and Cotija cheese just before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins