Description
A refreshing and creamy salad that combines the flavors of Mexican street corn with crunchy cucumbers, perfect for summer BBQs and picnics.
Ingredients
Scale
- 2 cups fresh corn kernels (or canned/frozen)
- 2 English cucumbers, sliced
- 1/2 cup cotija or feta cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Optional: diced peppers or red onion for crunch
Instructions
- If using fresh corn, use a corn grinder thresher to remove the kernels. For canned corn, drain and rinse.
- Slice cucumbers thinly using a knife.
- In a bowl, mix together mayonnaise, Greek yogurt, lime juice, chili powder, sugar, salt, and pepper. Adjust to taste.
- Toss the corn, cucumbers, cheese, and cilantro with the dressing in a large bowl.
- Chill in the refrigerator for 20-30 minutes before serving.
- Serve chilled, topped with extra cheese or chili powder if desired.
Notes
Don’t leave the salad sitting with lots of salt for too long, or it will get watery. Crumble cheese and sprinkle just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg