Street Corn Creamy Cucumber Salad with Avocado
This vibrant street corn creamy cucumber salad combines charred corn with cool cucumber and creamy avocado, all tossed in a zesty lime and chili dressing.
Equipment
- Large skillet
- Large mixing bowl
- Medium bowl
- Whisk
Ingredients
Salad
- 2 cups corn kernels fresh, frozen, or canned
- 2 large cucumbers English or regular, diced or thinly sliced
- 1/4 cup mayonnaise or Greek yogurt
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup crumbled cotija cheese or feta cheese
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño finely minced, seeds removed for less heat, optional
- 1/4 teaspoon chili powder
- Pinch smoked paprika
- Salt and black pepper to taste
- 1 avocado diced
Instructions
Preparation
- If using fresh corn, char it in a skillet for 5-7 minutes until lightly browned; for frozen or canned corn, thaw and drain it, then let it cool completely.
- Dice or thinly slice the cucumbers, peeling and de-seeding them if desired, then place them in a large mixing bowl.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika in a separate bowl until smooth.
- Add the cooled corn, cotija cheese, cilantro, jalapeño (if using), and avocado to the bowl with the cucumbers.
- Pour the creamy dressing over the salad ingredients and gently toss until everything is well coated.
- Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For an extra kick, leave some seeds in the jalapeño. This salad is best served chilled after the flavors have had time to meld.