Street Corn Creamy Cucumber Salad

This Street Corn Creamy Cucumber Salad is a vibrant and incredibly easy side dish that brings the irresistible flavors of Mexican street corn to a cool, crisp cucumber salad. It's the perfect, no-cook option for summer BBQs, potlucks, or a light lunch.

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Prep Time 15

Cook Time 0

Chill Time 30

Total Time 45

Course: Side Dish

Cuisine: Mexican-inspired

Ingredients Equipment Method Notes

Ingredients

4 cups thinly sliced English cucumbers about 2 medium cucumbers
1.5 cups fresh or frozen corn kernels thawed if frozen
0.5 cup finely chopped red onion
0.25 cup chopped fresh cilantro
0.25 cup crumbled cotija cheese or feta cheese
2 tablespoons mayonnaise
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon chili powder or to taste
0.25 teaspoon garlic powder
to taste salt
to taste freshly ground black pepper
pinch optional cayenne pepper for extra heat
drizzle optional hot sauce

Equipment

Large mixing bowl
Small Bowl
Whisk

Method

Start by thinly slicing your English cucumbers. Aim for consistent thickness so they cook evenly in the dressing. If you're using fresh corn, you can either slice the kernels directly off the cob, or for a more traditional street corn flavor, you can lightly grill or pan-sear the corn kernels for a minute or two until slightly charred before adding them to the salad. Thaw frozen corn completely by running it under cool water or letting it sit at room temperature. Finely chop your red onion and fresh cilantro.
4 cups thinly sliced English cucumbers, 1.5 cups fresh or frozen corn kernels, 0.5 cup finely chopped red onion, 0.25 cup chopped fresh cilantro
In a large mixing bowl, combine the sliced cucumbers, corn kernels, chopped red onion, and chopped cilantro. Gently toss to distribute the ingredients evenly.
4 cups thinly sliced English cucumbers, 1.5 cups fresh or frozen corn kernels, 0.5 cup finely chopped red onion, 0.25 cup chopped fresh cilantro
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, and garlic powder. Season generously with salt and freshly ground black pepper. If you like a bit of heat, add a pinch of cayenne pepper or a drizzle of your favorite hot sauce to the dressing and mix well. Taste and adjust seasonings as needed – you want a bright, zesty, and slightly spicy dressing.
2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon fresh lime juice, 1 teaspoon chili powder, 0.25 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper, pinch optional cayenne pepper, drizzle optional hot sauce
Pour the prepared dressing over the cucumber and corn mixture in the large bowl. Gently fold everything together until the vegetables are well coated with the creamy dressing.
4 cups thinly sliced English cucumbers, 1.5 cups fresh or frozen corn kernels, 0.5 cup finely chopped red onion, 0.25 cup chopped fresh cilantro, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon fresh lime juice, 1 teaspoon chili powder, 0.25 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper, pinch optional cayenne pepper, drizzle optional hot sauce
Sprinkle the crumbled cotija cheese (or feta) over the salad. Again, gently toss to incorporate, or you can leave some cheese on top for garnish.
0.25 cup crumbled cotija cheese
For the best flavor, cover the bowl and refrigerate the Street Corn Creamy Cucumber Salad for at least 30 minutes to allow the flavors to meld. this also helps the cucumbers release some of their moisture, creating a more cohesive salad. Serve chilled.

Notes

The salad is best enjoyed within 2 to 3 days of preparation.

This salad is not recommended for freezing due to the high water content of cucumbers and the creamy dressing.