Why You’ll Love This Recipe

I love this salad because it hits all the right notes: creamy, crunchy, savory, and slightly spicy. The cucumbers keep it crisp and light, while the corn and cotija cheese add richness and depth. It’s the perfect side dish for cookouts, potlucks, or taco nights—and it only takes a few minutes to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen corn (grilled or sautéed)
English cucumbers or Persian cucumbers (sliced)
Red onion (thinly sliced)
Cotija cheese (crumbled)
Fresh cilantro (chopped)
Mayonnaise
Sour cream or Greek yogurt
Fresh lime juice
Chili powder
Garlic powder
Salt
Black pepper
Tajín seasoning (optional, for topping)

Directions

I start by grilling or sautéing the corn until slightly charred, then let it cool. If I’m using frozen corn, I heat it in a skillet until golden in spots.
I slice the cucumbers thinly and pat them dry to keep the salad from getting watery.
In a large bowl, I combine the corn, cucumbers, red onion, and cilantro.
In a smaller bowl, I whisk together the mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
I pour the dressing over the salad and toss everything together until well coated.
I sprinkle crumbled cotija on top and garnish with extra cilantro or a dash of Tajín if I want a little kick.
I chill the salad for 15–20 minutes before serving to let the flavors blend.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and another 15–20 minutes to chill, so it’s ready in under 30 minutes.

Variations

Sometimes I add diced avocado for creaminess or sliced jalapeños for extra heat. For a protein boost, I’ve mixed in grilled shrimp or shredded rotisserie chicken. If I want a lighter version, I swap the mayo for more Greek yogurt. When I’m out of cotija, feta makes a great substitute.

Storage/Reheating

This salad is best served the day it’s made, but it keeps in the fridge for up to 2 days. I store it in an airtight container and give it a quick stir before serving. I don’t recommend reheating—it’s meant to be enjoyed cold or chilled.

FAQs

Can I use canned corn?

Yes, I’ve used canned corn in a pinch. I just drain it well and sauté it in a dry skillet for a few minutes to bring out more flavor.

What’s the best cucumber to use?

I like English cucumbers or Persian cucumbers because they’re less watery and don’t need peeling. Regular cucumbers work too—just scoop out the seeds if they’re large.

Can I make this salad ahead of time?

Yes, I make it a few hours ahead and store it in the fridge. I just wait to add the cotija cheese until right before serving so it stays fresh.

What does cotija cheese taste like?

It’s salty, crumbly, and similar to feta but with a more subtle flavor. It’s a staple in Mexican street corn and adds a perfect finishing touch.

Is this salad spicy?

Not by default, but I can make it spicy by adding jalapeños, hot sauce, or Tajín seasoning. I adjust the heat based on who’s eating.

Conclusion

Street Corn Creamy Cucumber Salad is a bold, refreshing dish that brings a little extra flair to any meal. I love how it combines the coolness of cucumbers with the smoky-sweet flavor of corn and the richness of creamy dressing. It’s quick, easy, and always a hit at the table—whether I’m serving tacos, grilled meats, or just need a delicious summer side.