Description
This vibrant and refreshing Street Corn Creamy Cucumber Salad combines the zesty flavors of Mexican street corn with cool, crisp cucumbers. It’s the perfect creamy, tangy, and subtly spicy side dish for any occasion.
Ingredients
Scale
- 3 large English cucumbers, diced
- 1 tsp salt (for cucumbers)
- 2 cups sweet corn (fresh, canned, or frozen and thawed)
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
- 1/4 cup finely diced red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 2 tbsp fresh lime juice
- 1 tsp chili powder (or to taste)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Instructions
- Step 1: Prep Cucumbers. Dice cucumbers, place in a colander, sprinkle with 1 tsp salt, and let drain for 15-20 minutes. Squeeze out excess liquid.
- Step 2: Prepare Corn and Onion. If using fresh corn, grill or boil and cut kernels from cob. If using canned or frozen, drain/thaw and pat dry. Finely dice red onion.
- Step 3: Make Dressing. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Step 4: Combine Ingredients. Add drained cucumbers, corn, red onion, and most of the Cotija cheese to the dressing. Gently fold until well combined.
- Step 5: Chill and Serve. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with remaining Cotija and fresh cilantro before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins