Description
A refreshing and smoky cucumber corn salad loaded with charred sweet corn, creamy lime dressing, Cotija cheese, and a zesty Tajín finish.
Ingredients
Scale
- 2 large English cucumbers (sliced into half-moons)
- 3 cups corn kernels
- 1/2 cup Cotija cheese (crumbled)
- 1/4 cup red onion (finely diced)
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic (minced)
- 1/3 cup fresh cilantro (chopped)
- 1 tsp Tajín or chili powder
- Salt to taste
Instructions
- Slice the cucumbers and place them in a colander with a pinch of salt for 10 minutes.
- Pat the cucumbers completely dry.
- Heat a large skillet over high heat and add the corn in a single layer.
- Cook the corn undisturbed for 3 to 4 minutes until charred, then stir and cook 2 more minutes.
- Remove the corn from the heat and let it cool slightly.
- Whisk together mayonnaise, Mexican crema, lime juice, and minced garlic in a large bowl.
- Add cucumbers, charred corn, red onion, and cilantro to the dressing.
- Toss gently until everything is evenly coated.
- Top with crumbled Cotija cheese and Tajín.
- Chill for at least 20 minutes before serving.
Notes
For extra smoky flavor, use fresh corn grilled directly on the cob before slicing off the kernels. Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg