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Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad is a vibrant and refreshing dish that brings the beloved flavors of Mexican street corn to a cool, crisp cucumber salad, offering a delightful twist on a classic summer side.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds cucumbers about 3 large, thinly sliced (English cucumbers or regular cucumbers with seeds removed work well)
  • 2 cups corn kernels fresh or frozen (if using fresh, about 2-3 ears)
  • 1/2 cup red onion finely diced
  • 1 jalapeño finely diced (seeds and membranes removed for less heat, optional)
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder or more, to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup Cotija cheese or Feta cheese crumbled (for garnish)
  • Extra lime wedges For serving (optional)

Equipment

  • Large bowl
  • Medium Bowl
  • Whisk
  • Skillet
  • Colander

Method
 

  1. If using fresh corn, you can either grill the ears until lightly charred and then cut off the kernels, or boil them for a few minutes. If using frozen corn, thaw it and then sauté it in a dry skillet over medium-high heat until lightly golden and slightly blistered, about 3-5 minutes. This step is crucial for developing the signature "street corn" flavor. Set the corn aside to cool slightly.
    2 cups corn kernels
  2. Wash and thinly slice the cucumbers. If you're using regular cucumbers and they have large seeds, you can scoop them out with a spoon before slicing to prevent the salad from becoming watery. Finely dice the red onion and the jalapeño (if using). Chop the fresh cilantro.
    2 pounds cucumbers, 1/2 cup red onion, 1 jalapeño, 1/2 cup fresh cilantro
  3. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined and smooth. Taste and adjust seasonings as needed. You might want a little more chili powder for a spicier kick or more salt to balance the flavors.
    1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. In a large bowl, gently combine the sliced cucumbers, cooled corn kernels, diced red onion, diced jalapeño (if using), and chopped cilantro.
    2 pounds cucumbers, 2 cups corn kernels, 1/2 cup red onion, 1 jalapeño, 1/2 cup fresh cilantro
  5. Pour the creamy dressing over the cucumber and corn mixture. Toss gently to ensure all the ingredients are evenly coated.
  6. For the best flavor, cover the bowl and refrigerate the Street Corn Creamy Cucumber Salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.
  7. Before serving, give the salad another gentle toss. Garnish generously with crumbled Cotija cheese (or feta cheese) and serve with extra lime wedges on the side, if desired.
    1/4 cup Cotija cheese or Feta cheese, Extra lime wedges

Notes

This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing as textures will be altered. Lightly salting and draining cucumbers can help minimize wateriness.