Street Corn Creamy Cucumber Salad

A vibrant fusion of Mexican street corn and cool, crisp cucumbers, this Street Corn Creamy Cucumber Salad is everything I want in a summer side dish—bold, refreshing, and just the right amount of creamy. With a zesty, tangy dressing and a hint of spice, it’s the perfect companion for grilled mains, potlucks, or even a light lunch.

Why You’ll Love This Recipe

I love how this salad balances textures and flavors—it’s creamy yet crunchy, tangy yet slightly smoky, and packs just enough heat to keep things interesting. The charred corn brings a smoky depth, the cucumbers add a cool crunch, and the cotija cheese ties everything together with a salty punch. It’s simple to prepare, quick to chill, and always a crowd-pleaser. Whether I’m serving it at a backyard BBQ or enjoying it straight from the fridge, this salad never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh corn kernels (from about 3 ears or use thawed frozen corn)

1/4 red onion, thinly sliced

2 Persian cucumbers, thinly sliced

1/4 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

For the Creamy Dressing:

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lime juice

1 teaspoon lime zest

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (optional, to taste)

Directions

I start by heating olive oil in a skillet over medium-high heat. Then I add the corn kernels and cook them for 5–7 minutes, stirring occasionally, until they’re lightly charred. I set them aside to cool.

While the corn cools, I mix the sliced cucumbers, red onion, cotija cheese, and chopped cilantro in a large bowl.

In a separate small bowl, I whisk together the mayonnaise, sour cream, lime juice, lime zest, garlic powder, hot sauce (if I’m using it), salt, and pepper until smooth and creamy.

I add the cooled corn to the cucumber mixture, pour the dressing over everything, and toss gently to combine.

To finish, I sprinkle chili powder and smoked paprika on top and adjust the seasoning to taste.

I chill the salad for 15–30 minutes before serving so the flavors can really meld together.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 7 minutes

Total Time: 22 minutes

Calories: 210 kcal per serving

Variations

I like to switch things up depending on what I have on hand. Sometimes I use Greek yogurt instead of sour cream for a lighter dressing. If I’m out of cotija, feta works great too—it gives a similar salty bite. For a spicier kick, I add finely chopped jalapeños or a pinch more hot sauce. I’ve also tossed in cherry tomatoes or diced avocado for added freshness and creaminess.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers stay crisp for a day or two, but after that, they start to lose their crunch. I never recommend freezing this salad—because of the creamy dressing, the texture won’t hold up. I serve it cold straight from the fridge, no reheating needed.

Related Recipes:

• Creamy Street Corn Pasta Salad
• Mexican Street Corn Soup
• Cucumber Snack with Cheese and Savory Toppings

FAQs

How can I char the corn without a grill?

I simply use a hot skillet with a bit of oil, like in this recipe. I let the corn sit undisturbed for a minute or two before stirring to get those lovely charred spots.

Can I make this salad ahead of time?

Yes, I make it up to a day in advance. I just wait to add the dressing until right before serving to keep everything crisp and fresh.

What can I substitute for cotija cheese?

Feta is my go-to substitute—it’s salty and crumbly, just like cotija. Queso fresco is another great option.

Is this salad spicy?

It has a mild kick from the chili powder and optional hot sauce. I control the heat by adjusting the amount of spice or omitting the hot sauce altogether.

Can I use canned corn?

Yes, I drain it well and pat it dry before charring it in the skillet. It won’t be quite as crisp as fresh or frozen corn, but it still works in a pinch.

Conclusion

This Street Corn Creamy Cucumber Salad brings bold flavors and a refreshing twist to any meal. I love how quickly it comes together and how easily I can adapt it to my taste or the season. It’s a dish I return to again and again—especially when I want something vibrant, satisfying, and just a little unexpected.

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