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Street Corn & Creamy Cucumber Salad

This vibrant salad combines sweet corn and refreshing cucumbers for a delightful, healthy dish perfect for summer meals and gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Sweet corn Fresh, preferably from the cob
  • 2 medium Cucumbers Washed and peeled
  • 1/2 cup Creamy dressing Use high-quality dressing for best texture
  • 1 tablespoon Lime juice Freshly squeezed for best flavor
  • 1 teaspoon Chili powder Adjust according to spice preference
  • 1/4 cup Fresh cilantro Chopped finely
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Shuck the sweet corn and remove the kernels using a sharp knife.
  2. Wash and peel the cucumbers, then slice them into bite-sized pieces.
  3. Chop the fresh cilantro finely.
Cooking
  1. In a skillet over medium heat, add the sweet corn and cook until slightly charred, approximately 5-7 minutes.
  2. Remove from heat and let it cool slightly.
Serving
  1. In a bowl, combine the charred corn, cucumber pieces, and cilantro.
  2. Add the creamy dressing, lime juice, chili powder, salt, and pepper, mixing well to coat.
  3. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

For extra crunch, use fresh corn from the cob. Let the salad chill to enhance the flavors. Mix in a teaspoon of sugar for added sweetness if desired. Store in an airtight container for maximum freshness.