Why Make This Recipe
Street Corn Creamy Cucumber Salad is the perfect dish for summer gatherings. It’s fresh, vibrant, and can easily be made ahead of time. This salad combines the sweet crunch of corn and cucumber with creamy goodness, making it a crowd-pleaser. The flavors are brightened with lime juice and a hint of chili powder, which adds a lovely kick. It’s a refreshing option that pairs well with any summer meal.
How to Make Street Corn Creamy Cucumber Salad
Ingredients
- 2 cups fresh corn kernels (or canned corn, drained and rinsed)
- 1 medium cucumber (diced; English cucumbers recommended)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (finely chopped; or green onions for milder taste)
- 1 cup feta cheese (or goat cheese, or omit for vegan)
- 1/4 cup cilantro (chopped; can be omitted)
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/3 cup sour cream (or more Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon chili powder (adjust according to taste)
- Salt (to taste)
- Pepper (to taste)
Directions
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Start by preparing the corn. If using fresh corn, cook it in boiling water for about 3-4 minutes until tender, then drain and let it cool. If using canned corn, simply drain and rinse it.
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In a large mixing bowl, combine the corn, diced cucumber, cherry tomatoes, and chopped red onion.
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Next, add the feta cheese and cilantro to the bowl. You can skip the cheese and cilantro if you prefer.
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In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
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Pour the dressing over the salad mixture and stir gently until everything is well coated.
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Taste and adjust seasoning if needed. You can add more lime juice or chili powder according to your preference.
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Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
How to Serve Street Corn Creamy Cucumber Salad
Serve the salad chilled as a side dish at barbecues, picnics, or family dinners. It goes well with grilled meats, tacos, or can be enjoyed on its own. Garnish with extra cilantro or a sprinkle of chili powder for an added touch.
How to Store Street Corn Creamy Cucumber Salad
Store any leftover salad in an airtight container in the fridge. It should stay fresh for up to 2-3 days. Note that the cucumbers may release water over time, so it might be best to add them right before serving if you’re making it in advance.
Tips to Make Street Corn Creamy Cucumber Salad
- For extra crunch, add diced bell peppers or radishes to the salad.
- If you want it spicier, add chopped jalapeños or more chili powder.
- Swap out the feta cheese for a dairy-free alternative if you’re vegan.
Variation
You can add avocado for some creaminess or substitute the veggies based on what you have on hand. Try adding diced bell pepper or even some black beans for more protein.
FAQs
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works well. Just thaw and drain it before adding it to the salad.
Is there a vegan option for this salad?
Absolutely! Substitute the mayonnaise and sour cream with vegan alternatives and omit the cheese or use a vegan cheese.
How can I make it spicier?
You can increase the amount of chili powder or add fresh chopped jalapeños. Tasting as you go will help you reach your desired spice level.
Street Corn Creamy Cucumber Salad
A refreshing and creamy salad combining sweet corn, crunchy cucumber, and tangy feta, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups fresh corn kernels (or canned corn, drained and rinsed)
- 1 medium cucumber (diced; English cucumbers recommended)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (finely chopped; or green onions for milder taste)
- 1 cup feta cheese (or goat cheese, or omit for vegan)
- 1/4 cup cilantro (chopped; can be omitted)
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/3 cup sour cream (or more Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon chili powder (adjust according to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Start by preparing the corn. If using fresh corn, cook it in boiling water for about 3-4 minutes until tender, then drain and let it cool. If using canned corn, simply drain and rinse it.
- In a large mixing bowl, combine the corn, diced cucumber, cherry tomatoes, and chopped red onion.
- Next, add the feta cheese and cilantro to the bowl. You can skip the cheese and cilantro if you prefer.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and stir gently until everything is well coated.
- Taste and adjust seasoning if needed. You can add more lime juice or chili powder according to your preference.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Notes
For extra crunch, add diced bell peppers or radishes. If you want it spicier, add chopped jalapeños or more chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: salad, summer, corn, cucumber, creamy, refreshing, Mexican
