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Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad

This Street Corn Creamy Cucumber Salad brings the vibrant flavors of elote to your picnic table with the delightful crunch of fresh cucumbers. It’s the perfect side dish for barbecues, potlucks, or just a light and satisfying meal on a warm day, offering a fantastic way to elevate your summer produce.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds English cucumbers about 2-3 medium, thinly sliced
  • 1.5 cups fresh corn kernels from about 2-3 ears of corn, or use frozen
  • 0.5 cup finely diced red onion
  • 0.5 cup crumbled cotija cheese or feta cheese as a substitute
  • 0.25 cup chopped fresh cilantro
  • 0.33 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt for a lighter option
  • 1 tablespoon lime juice from about ½ lime
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • salt and freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Small Bowl
  • Paper towels

Method
 

  1. If using English cucumbers, you can leave the skin on for added color and nutrients. If you prefer, you can peel them. Trim the ends and slice the cucumbers into thin rounds, about ¼-inch thick. Place the sliced cucumbers in a large mixing bowl.
    1.5 pounds English cucumbers
  2. If using fresh corn, you can lightly grill or boil the ears for a few minutes, then carefully cut the kernels off. Alternatively, you can use raw fresh corn kernels. If using frozen corn, thaw it according to package directions and pat it dry with paper towels to remove excess moisture. Add the corn kernels to the bowl with the cucumbers.
    1.5 cups fresh corn kernels
  3. Finely dice the red onion. For a milder onion flavor, you can soak the diced red onion in ice water for 10 minutes, then drain thoroughly. Add the diced red onion and crumbled cotija cheese (or feta) to the bowl.
    0.5 cup finely diced red onion, 0.5 cup crumbled cotija cheese
  4. Wash and finely chop the fresh cilantro. Add the chopped cilantro to the salad bowl.
    0.25 cup chopped fresh cilantro
  5. In a separate small bowl, combine the mayonnaise, sour cream (or Greek yogurt), and fresh lime juice. Stir until well combined and smooth.
    0.33 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice
  6. Add the chili powder, smoked paprika, and garlic powder to the dressing. Whisk everything together until all the spices are evenly incorporated. Season generously with salt and freshly ground black pepper to your taste. Remember, cotija cheese can be salty, so taste the dressing before adding too much salt.
    1 teaspoon chili powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and freshly ground black pepper
  7. Pour the prepared dressing over the cucumber, corn, onion, and cilantro mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.
    1.5 pounds English cucumbers, 1.5 cups fresh corn kernels, 0.5 cup finely diced red onion, 0.25 cup chopped fresh cilantro, 0.33 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and freshly ground black pepper
  8. 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 to firm up slightly and absorb the dressing. Serve chilled as a refreshing side dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.