Description
A refreshing salad combining charred corn and crisp cucumber in a silky lime crema, perfect for summer gatherings.
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 ears), charred or grilled
- 2 large English cucumbers, thinly sliced
- 1/2 cup Mexican crema or sour cream, room temperature
- 2 tbsp mayonnaise
- Juice of 1 large lime (about 2 tbsp), plus extra wedges for serving
- 1 tsp honey
- 1/2 tsp kosher salt, to taste
- 1/3 cup finely crumbled cotija or feta
- 2 tbsp fresh cilantro, finely chopped
- 1/2 tsp smoked paprika or ancho chili powder
- Freshly ground black pepper
- Optional: 1 small jalapeño, seeded and minced
Instructions
- Char the corn: Heat a grill or cast-iron skillet until very hot. Add corn kernels in a single layer and cook, stirring occasionally, until deep golden and lightly charred. Remove and let cool slightly.
- Prepare cucumbers: Thinly slice cucumbers and transfer to a colander sprinkled with 1/2 tsp salt. Let sit 10 minutes, then gently press with paper towels.
- Make the crema: Whisk together crema, mayonnaise, lime juice, honey, and salt until smooth and glossy.
- Combine: In a large bowl, fold warm charred corn into the drained cucumbers. Add the crema and toss gently.
- Finish and season: Sprinkle cotija, cilantro, smoked paprika, and black pepper over the salad. Adjust seasoning with a squeeze of lime.
Notes
Let the salad rest for 5 minutes for flavors to meld but serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg