Mexican Street Corn Salad with Cucumber
This easy Mexican street corn salad with cucumbers is made with frozen corn and cucumbers. It’s served cold with fresh cilantro and vegan parmesan cheese and spicy, canned jalapeños. The creamy dressing is naturally dairy free, but it can be made vegan with one simple swap.
Equipment
- 1 pressure cooker
- 1 big bowl
- 1 small bowl
Ingredients
Main ingredients
- 1 16-ounce package frozen corn thawed (or equal amounts fresh corn)
- ½ cup diced red onion
- 1 cucumber seeded and sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons mayonnaise or vegan mayo
- 1 tablespoon lime juice fresh squeezed or bottled
- 1 tablespoon diced green chilies or jalapeños
- ½ teaspoon chili powder
- ½ teaspoon salt
- vegan parmesan cheese optional for garnish
Instructions
Instructions
- Thaw your corn if you used frozen. If using fresh corn, make sure the kernels are ready for a quick steam.
- Put the corn in your pressure cooker bowl. Lock the lid and set the valve to sealing, cook on high pressure for 2 minutes.
- When the timer dings, do a slow release. Open the lid carefully once the pressure is fully released.
- Combine steamed corn with diced red onion, sliced cucumber, and fresh cilantro in a big bowl. Stir gently.
- Whisk together mayo, lime juice, diced green chilies, chili powder, and salt. Pour over corn mix and stir well.
- Taste test and adjust seasoning. Chill for 10 minutes or serve immediately, with vegan parmesan as garnish if desired.
Notes
For an extra kick, add more diced jalapeños. This salad is best served fresh but will keep up to five days in the fridge if stored properly.