Instructions
Step 1: Preheat a grill or grill pan over medium-high heat.
Step 2: Brush the corn with olive oil and grill for 10 to 12 minutes, turning occasionally, until lightly charred.
Step 3: Allow the grilled corn to cool slightly, then cut the kernels from the cob.
Step 4: In a large bowl, combine the chopped cucumbers, grilled corn kernels, red onion, chili or jalapeño, and cilantro.
Step 5: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and black pepper.
Step 6: Pour the dressing over the salad and toss until evenly coated.
Step 7: Chill the salad for 15 to 20 minutes before serving for the best flavor.
Step 8: Garnish with extra cilantro and serve immediately.
Storage and Reheating Tips
Store leftover Grilled Corn Cucumber Salad in an airtight container in the refrigerator for up to 2 days.
Stir the salad before serving, as the dressing may settle.
This salad is best enjoyed cold and is not recommended for reheating.
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