Description
A refreshing salad featuring smoky roasted corn, cool cucumbers, and a tangy, creamy dressing — perfect for summer gatherings.
Ingredients
Scale
- 3 cups corn kernels (fresh off the cob, grilled or charred preferred)
- 2 medium cucumbers, thinly sliced or halved and sliced
- 1/2 cup Greek yogurt (or sour cream)
- 1/4 cup mayonnaise (or vegan mayo)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder (or smoked paprika)
- 1/4 cup cilantro, chopped (or parsley)
- 2 tablespoons cotija or feta cheese, crumbled (or nutritional yeast)
- Salt and freshly ground black pepper, to taste
- Optional: sliced jalapeno, cherry tomatoes, or a pinch of cayenne for extra kick
Instructions
- Prepare the corn: Shuck and grill or roast the cobs until lightly charred, about 6–8 minutes. Let cool and slice off kernels.
- Slice the cucumbers: Thinly slice or half-moon cut the cucumbers. If preferred, remove seeds first.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lime juice, olive oil, chili powder, salt, and pepper until smooth.
- Combine: Add warm corn to cucumbers, then pour the dressing over top. Toss gently until coated.
- Finish: Fold in cilantro and sprinkle with cotija or feta cheese. Add jalapeno if desired. Serve chilled or at room temperature.
Notes
For a dairy-free option, use vegan yogurt and mayo, and swap cheese for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: salad, corn, cucumber, summer, creamy dressing, healthy dish