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A colorful bowl of Mexican street corn salad with charred corn, diced cucumbers, and cotija cheese

Irresistible Mexican Street Corn Salad with Cucumbers

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 185 kcal

Ingredients
  

  • 4 cups sweet corn kernels, fresh or frozen
  • 1 medium English cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.25 cup fresh cilantro, finely chopped
  • 0.5 cup Cotija cheese, crumbled
  • 3 tbsp mayonnais e
  • 1 tbsp sour cream
  • 1 large lime , juiced
  • 0.5 tsp chili powder
  • 0.25 tsp smoked paprika
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste

Instructions
 

  • Heat vegetable oil in a heavy skillet over medium-high heat until shimmering.
  • Add the corn kernels to the skillet in a single layer and cook undisturbed for 2-3 minutes to achieve a char.
  • Stir the corn and continue cooking for an additional 3-4 minutes until golden brown; remove from heat and allow to cool completely.
  • In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until the dressing is emulsified.
  • Add the cooled charred corn, diced cucumber, red onion, and cilantro to the mixing bowl.
  • Toss the ingredients thoroughly with a spatula to ensure even distribution of the dressing.
  • Gently fold in the crumbled Cotija cheese to maintain its texture.
  • Adjust seasoning with salt and pepper to taste, then refrigerate for at least 30 minutes before serving to allow flavors to integrate.