Description
A vibrant and fresh take on traditional street corn, this salad combines sweet corn, crisp cucumbers, and a tantalizing blend of spices, perfect for summer days and barbecues.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 large cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (or goat cheese)
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by boiling or steaming the corn if you opted for fresh. If using frozen, simply thaw and drain it.
- In a large mixing bowl, toss together the freshly cooked (or thawed) corn, diced cucumber, red onion, cherry tomatoes, and cilantro.
- Next, whisk together the olive oil, lime juice, chili powder, salt, and pepper in a small bowl.
- Pour the dressing over the salad mixture and give everything a gentle toss.
- Finally, sprinkle the crumbled feta or goat cheese on top, and toss in the jalapeño if desired.
- Serve your salad immediately or allow it to sit for about 10 minutes to meld the flavors.
Notes
For a creamier texture, add sour cream or Greek yogurt. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg