Mexican Street acorn Salad with Cucumber

Spice up your summer with this irresistible Mexican Street Corn Salad! 🌽 It is a blend of sweet corn kernels tossed in a zesty blend of creamy mayo, tangy lime, and a sprinkle of chili powder for that perfect kick. 🍋🌶️🧀 Topped with crumbled cotija cheese and fresh cilantro, this salad is perfect for BBQs, picnics, or any gathering where you want to impress with a burst of authentic Mexican flavors.

Recipe Variations

- Use feta cheese as a substitute for cotija.

- For a dairy-free option, use vegan cheese, vegan mayo, and omit sour cream.

- If you want the corn to have the charred flavor of classic street corn, use fresh corn on the cob and either grill it or cook it in a skillet on high heat for 2-3 minutes.

Ingredients:

1½ cup Cucumber sliced

15 oz Canned Corn

3 tbsp Red Onion diced

2 Cloves Garlic minced

¼ cup Cilantro finely chopped

1 Jalapeños finely chopped

1 tbsp Mayonnaise

⅓ cup Cotija Cheese

3 tbsp Sour Cream

1 Lime juiced

¼ tsp Chili Powder

¼ tsp Smoked Paprika

¼ tsp Cumin

¼ tsp Black Pepper

⅓ tsp Salt

Instructions:

- In a large bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, chili powder, paprika, cumin, salt and pepper. Stir well to combine.

- Add the corn, diced cucumber, red onion, jalapeno, cilantro and cotija cheese. Stir well to combine, making sure that all the ingredients are coated with the sauce.

- Let the salad sit for at least 30 minutes so the flavors can marinate. Garnish with a sprinkle of cotija cheese, fresh cilantro and chili powder when serving.

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