Name: Street Corn Creamy Cucumber Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups corn (fresh grilled, canned, or thawed frozen); 1 large cucumber, sliced or chopped; 1/4 cup red onion, thinly sliced or diced; 1/4 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 tbsp lime juice; 1/4 cup Cotija cheese or feta, crumbled; 1/2 tsp chili powder; 1/4 tsp paprika (optional); 2 tbsp fresh cilantro, chopped; Salt and pepper to taste

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Street Corn Creamy Cucumber Salad is a fresh, tangy, and irresistibly creamy side dish that brings together the bold flavors of Mexican street corn with the cool crunch of cucumbers. It’s the perfect balance of heat, sweetness, and creaminess, making it a refreshing yet satisfying addition to any meal. I love how it takes simple ingredients and turns them into something crave-worthy.

Why You’ll Love This Recipe

I love this salad because it’s light but packed with flavor. The sweet corn and crisp cucumbers are coated in a zesty, creamy dressing that’s spiced just right. It’s super easy to throw together, great for barbecues or taco nights, and always a hit when I bring it to gatherings. Plus, it holds up well in the fridge, so it’s perfect for make-ahead meals.

Ingredients

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

Corn (fresh, canned, or frozen and thawed)
Cucumber (sliced or chopped)
Red onion (thinly sliced or diced)
Mayonnaise
Sour cream or Greek yogurt
Lime juice
Cotija cheese or feta
Chili powder
Paprika (optional)
Fresh cilantro (chopped)
Salt and pepper

Directions

I cook the corn if needed—grill it, sauté it in a skillet, or simply warm it up if using canned or thawed frozen corn.
In a large bowl, I combine the corn, sliced cucumbers, and red onion.
In a separate small bowl, I whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, salt, and pepper to make the dressing.
I pour the dressing over the veggies and toss until everything is well coated.
I fold in crumbled Cotija cheese and chopped cilantro.
I chill it for 15–20 minutes to let the flavors blend, or serve it right away.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep, and it’s ready to eat immediately or after a quick chill in the fridge.

Variations

Sometimes I add diced avocado or jalapeños for extra richness or heat. I’ve also used Tajín seasoning instead of chili powder for a tangier twist. If I want to lighten it up, I use all Greek yogurt instead of mayo. For a heartier version, I stir in black beans or grilled chicken.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It may release a bit of water over time, so I give it a quick stir before serving. I don’t recommend freezing this salad, as the cucumbers lose their crispness.

FAQs

Can I make this salad ahead of time?

Yes, I make it a few hours ahead and keep it chilled. I wait to add the cheese and cilantro until just before serving for the freshest taste.

What kind of corn should I use?

I use grilled fresh corn when it’s in season, but canned or frozen corn works perfectly for convenience.

Is Cotija cheese necessary?

Not at all. Feta is a great substitute, or I leave it out entirely for a dairy-free version.

Can I use English or regular cucumbers?

Either works. I prefer English cucumbers because they’re seedless and have thinner skin, but I peel and deseed regular ones when using them.

How spicy is this salad?

It’s mild with just a little kick from the chili powder. I adjust the heat by adding more or less, or tossing in diced jalapeños if I want it spicy.

Conclusion

Street Corn Creamy Cucumber Salad is one of my favorite warm-weather sides—bright, crunchy, and packed with bold flavors. It brings the fun of elote to a cool, creamy salad that’s super easy to make. Whether I’m serving it at a barbecue, taco night, or just for myself, it always adds something special to the table.

Street Corn Creamy Cucumber Salad

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Street Corn Creamy Cucumber Salad is a bright and tangy side dish inspired by Mexican street corn, combined with the cool crunch of cucumbers and a creamy, zesty dressing. It’s fresh, flavorful, and perfect for summer meals or gatherings.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 to 6 servings
Category: Salad, Side Dish
Method: No-Cook (or Lightly Cooked)
Cuisine: Mexican-Inspired
Diet: Vegetarian

Ingredients

2 cups corn (fresh grilled, canned, or thawed frozen)
1 large cucumber, sliced or chopped
1/4 cup red onion, thinly sliced or diced
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tbsp lime juice
1/4 cup Cotija cheese or feta, crumbled
1/2 tsp chili powder
1/4 tsp paprika (optional)
2 tbsp fresh cilantro, chopped
Salt and pepper to taste

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Instructions

If needed, cook the corn by grilling, sautéing, or warming it up. Let cool slightly.
In a large bowl, combine corn, cucumber, and red onion.
In a separate bowl, whisk together mayonnaise, sour cream or yogurt, lime juice, chili powder, paprika, salt, and pepper.
Pour the dressing over the veggies and toss until evenly coated.
Fold in Cotija cheese and chopped cilantro.
Chill for 15–20 minutes to blend flavors, or serve immediately.