Cucumber and Corn Salad
A refreshing salad featuring crisp cucumbers, sweet corn, and a creamy lime dressing, perfect as a side for grilled meats or taco nights.
Ingredients
Main Ingredients
- 2 medium cucumbers, sliced Look for firm, medium-sized cukes with glossy skin.
- 1 cup frozen corn kernels, thawed For a smokier note, briefly char fresh corn in a skillet.
- 1/2 cup cotija cheese, crumbled Substitute feta in a pinch, but expect a tangier finish.
- 1/4 cup fresh cilantro, chopped Ensure it is not wilted for maximum aroma.
Dressing Ingredients
- 2-3 tablespoons mayonnaise Start with 2 tablespoons; add more if needed.
- 1 tablespoon lime juice Brightens the flavor.
- 1 clove garlic, minced Adds depth to the dressing.
- 1/2 teaspoon chili powder Provides subtle warmth.
- Salt and pepper, to taste Season according to preference.
Instructions
Preparation
- Slice the cucumbers and place them in a large salad bowl.
- Add the thawed corn kernels to the cucumbers and gently fold together.
- Sprinkle the cotija cheese and chopped cilantro over the salad.
Dressing
- In a separate small bowl, whisk together the mayonnaise, lime juice, minced garlic, chili powder, salt, and pepper until smooth.
Assembly
- Pour the dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning as needed before serving.
Notes
Store in an airtight container in the fridge for up to 3 days; the cucumbers will soften over time. For best results, keep cucumbers cold and mix in cilantro just before serving.