Description
This Street Corn Creamy Cucumber Salad combines the smoky, zesty flavors of Mexican street corn with crisp cucumber in a creamy lime dressing. It’s refreshing yet indulgent, naturally gluten-free, and ready in under 20 minutes — perfect for BBQs, picnics, and summer gatherings.
Ingredients
Scale
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 medium cucumbers, sliced into half-moons
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- Juice of 1 lime
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: extra chili powder or Tajín for garnish
Instructions
- Prepare the corn: If using fresh corn, grill or sauté kernels in a dry skillet over medium-high heat for 5–7 minutes until lightly charred. Let cool slightly.
- Prep vegetables: Slice cucumbers into half-moons and dice bell pepper, onion, and cilantro.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, salt, and pepper.
- Combine salad: In a large bowl, combine corn, cucumber, bell pepper, onion, and cilantro. Add the dressing and toss until evenly coated.
- Add cheese and serve: Fold in crumbled cotija cheese. Garnish with extra chili powder or Tajín if desired. Serve immediately or chill for later.
Notes
- Use seedless cucumbers to avoid excess water.
- Char the corn for authentic street corn flavor.
- Adjust chili powder to suit spice preference.
- Make dressing separately and toss just before serving for meal prep.
- Greek yogurt can be used for a lighter, tangier dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mexican-Inspired
Keywords: street corn salad,creamy cucumber salad,Mexican salad recipe,summer side dish,BBQ salad,corn and cucumber salad