Description
A seasonal salad that combines the sweet pop of grilled corn with fresh cucumbers and a creamy dressing, perfect for fall gatherings.
Ingredients
- 4 cups fresh corn kernels (about 4 ears) — roasted or charred
- 2 medium cucumbers, thinly sliced or halved and sliced
- 1/2 cup crumbled feta
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the corn: Preheat a grill pan or skillet over medium-high heat. Add the corn kernels in a single layer and let them char, stirring occasionally, until they develop brown spots — about 6–8 minutes. Remove and let cool slightly.
- Slice the cucumbers: While the corn cools, thinly slice the cucumbers. For a more elegant presentation, halve each cucumber lengthwise and slice on the bias.
- Make the dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, and a pinch of salt until smooth.
- Toss: In a large bowl, combine the charred corn, sliced cucumbers, jalapeño (if using), and chopped cilantro. Pour the dressing over the salad and toss gently to coat.
- Finish: Sprinkle crumbled feta over the top and give the salad one final toss. Taste and adjust salt, pepper, or lime as needed.
- Rest time: Let the salad chill for 15–30 minutes to allow flavors to meld, then serve.
Notes
For the best flavor, use fresh corn and allow the salad to rest before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican