Street Corn Creamy Cucumber Salad
A fresh twist on Mexican street corn with crisp cucumbers, cotija cheese, creamy dressing, and a hint of lime—perfect for cookouts and potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling)
- Yield: 4–6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired, Fusion
- Diet: Gluten Free
Ingredients
2 large English cucumbers, sliced into half-moons
2 cups corn (grilled, roasted, or canned and drained)
1/4 cup red onion, finely diced
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija or feta cheese
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tbsp lime juice (plus more to taste)
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper, to taste
Instructions
Prep Veggies: In a large bowl, combine sliced cucumbers, corn, red onion, and cilantro.
Make Dressing: In a small bowl, whisk together mayo, sour cream (or yogurt), lime juice, chili powder, smoked paprika, salt, and pepper.
Combine: Pour dressing over the salad and toss gently to coat.
Add Cheese & Chill: Stir in crumbled cotija or feta. Chill for at least 20 minutes before serving for best flavor.
Notes
For extra flavor, use grilled or charred corn cut off the cob.
Add diced jalapeño or hot sauce for a spicy kick.
Best served cold and eaten the same day (cucumbers may release water if stored too long).
Can be made dairy-free by using vegan mayo and omitting cheese.
Find it online: https://allrecipesmade.com/street-corn-creamy-cucumber-salad/
