Description
Bright, creamy, and a little smoky, this salad combines sweet corn, crisp cucumber, and a zesty lime sauce for a perfect, easy side.
Ingredients
Scale
- 2 cups corn kernels (fresh or canned)
- 1 large cucumber, diced
- 1/2 cup sour cream (softened)
- 1/4 cup mayonnaise (room temperature)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon chili powder
- Salt and pepper to taste (or substitute flaky sea salt)
Instructions
- Line a baking sheet with foil and, if using fresh corn, spread the kernels in a single layer; broil 3–5 minutes until lightly charred.
- Combine the corn and diced cucumber in a large bowl and toss to mix evenly.
- Whisk together sour cream, mayonnaise, cilantro, lime juice, chili powder, salt, and pepper in a separate bowl until smooth.
- Pour the sauce over the corn and cucumbers and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
Notes
For a dairy-free version, use vegan mayo or coconut yogurt. Add jalapeño for spice or smoked paprika for depth.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg