This delightful fusion combines classic street corn flavors with the crispness of cucumbers, creating a salad that is both refreshing and satisfying.
Ingredients
Scale:
2 cups fresh corn kernels (about 3-4 ears of corn, grilled and cut off the cob)
2 cups cucumber, diced (about 2 medium cucumbers, preferably English cucumbers)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat. Grill the corn cobs for about 10-15 minutes, turning occasionally, until the kernels are tender and begin to char slightly. Remove from the grill and let cool, then set aside.
Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. In a large mixing bowl, combine the grilled corn kernels, diced cucumbers, cherry tomatoes, red onion, and chopped cilantro. Mix gently to avoid bruising the vegetables.
In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined. Taste the dressing and adjust the lime or seasoning as necessary.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
