Description
This Mexican Street Corn Salad with Cucumbers is a vibrant and refreshing dish combining charred grilled corn, crisp cucumbers, tangy feta cheese, and a zesty lime-chili dressing. Perfect as a side for summer barbecues or a light, flavorful salad any time of year.
Ingredients
Scale
Salad
- 2 cups fresh corn kernels (about 3 medium ears)
- 1 cup diced Persian or English cucumbers
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
Dressing
- Juice of 2 limes (about 1/4 cup)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Grill the corn: Grill corn over medium heat for 10-15 minutes, turning occasionally, until the kernels are nicely charred. Remove from grill and allow to cool before cutting kernels off the cob.
- Prepare vegetables: While the corn cools, dice the cucumbers and red onion finely. Roughly chop the fresh cilantro.
- Combine salad ingredients: In a large mixing bowl, combine the cooled corn kernels, diced cucumbers, chopped red onion, crumbled feta cheese, and chopped cilantro.
- Make the dressing: In a separate small bowl, whisk together the lime juice, mayonnaise or Greek yogurt, chili powder, salt, and pepper until smooth and well combined.
- Dress the salad: Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Chill or serve: Serve the salad immediately for fresh flavor or cover and chill in the refrigerator for about an hour to allow the flavors to meld.
Notes
- Grilling the corn adds a smoky flavor that is key to authentic Mexican street corn taste.
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Adjust chili powder and salt to taste, depending on your spice preference.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- For a vegan version, omit feta cheese and use a vegan mayo alternative.
