The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, and it has better crunch. Shake everything together in a jar or container right before serving, and you get a fresh summer side salad that feels fun, easy, and a little different.

Ingredients

Servings: 6 as a side salad

• 1 1/2 lb cucumbers (about 2 English cucumbers)
• 1/2 medium red, purple, or yellow onion, thinly sliced
• 1 cup corn kernels, fresh, frozen, or canned and drained
• 1 tsp olive oil
• 1 Tbsp fresh dill, chopped
• 1/2 cup sour cream
• 1/2 Tbsp fresh lemon juice, plus more to taste
• 1 garlic clove, pressed or finely grated
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt, plus more to taste
• Pinch of black pepper

Instructions

• Add the corn kernels to a small bowl with the olive oil and a tiny pinch of salt. Toss until the corn is lightly coated.
• For the skillet method, heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring only now and then, until the kernels get golden spots and a little char. Do not stir constantly, or the corn will steam instead of browning.
• For the air fryer method, spread the corn kernels in the air fryer basket in a thin layer. Air fry at 400°F for 6–8 minutes, shaking the basket once or twice, until the corn is lightly browned in spots. If using frozen corn, air fry for 8–10 minutes so the extra moisture has time to cook off.
• Let the corn cool before adding it to the salad. Warm corn can loosen the sour cream and make the cucumbers release more water.
• Place the cucumbers on a cutting board and lightly smash them with the side of a knife, rolling pin, or the bottom of a glass. You want them cracked and split, not crushed into mush. Cut the smashed cucumbers into bite-size pieces.
• Add the smashed cucumbers, sliced onion, cooled charred corn, sour cream, lemon juice, garlic, dill, chili powder, salt, and black pepper to a large jar or container with a lid.
• Close the lid and shake gently until the cucumbers, corn, and onion are coated in the creamy dressing. Don’t shake too hard, or the cucumbers can break down and turn watery.
• Taste and adjust with more salt, lemon juice, chili pow

Loved this creamy corn cucumber salad? Save the image below to your Pinterest board so you can find it again when you need a cold, crunchy side dish.

Notes

Small cucumbers work especially well here because they stay crisp after smashing. If using English cucumbers, you can leave the peel on unless it feels thick or waxy.

For a stronger street corn flavor, add a little extra chili powder or a squeeze of lime instead of lemon. You can also finish the salad with crumbled cotija, feta, or parmesan, but it is still good without cheese.

Storage

This creamy corn cucumber salad is best served right after shaking, while the cucumbers are still crisp and the dressing is thick.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so the salad may become thinner over time. Stir it well before serving, and add a small spoonful of sour cream if you want to bring back the creamy texture.

I don’t recommend freezing this salad because the cucumbers will turn soft and watery.