Ever get hot and cranky in the kitchen, wishing for a crunchy, cool side to jazz up BBQ chicken or anything, really? Street Corn Creamy Cucumber Salad is swooping in to save your summer eating.
If you’ve ever drooled over that tangy, creamy Mexican street corn but wanted something lighter, well, pull up a chair. Even better, if you have fresh corn—oh my stars—you’ll love using a corn grinder thresher to make prep a breeze.
This is the flavor-packed, veggie-boosted, can’t-stop-eating salad you didn’t know you needed. We’ll walk you through the ingredients, some no-fail step-by-step tips, and my own weird mishaps.
Why You’ll Love It
Not to toot my own horn, but honestly, this salad is a game-changer at any picnic or cookout. I used to dread showing up at family gatherings with boring veggie trays. Now, folks eye my bowl, and the compliments roll in.
You’ll get those classic street corn flavors—sweet corn, creamy dressing, chili, and lime juices—plus cooling cucumber. It’s weirdly addictive, refreshing on a sweaty day, and so flexible. If you’re like me and can’t always decide between crunch and creaminess…you get both here!
My brother claims it “tastes straight outta some five-star restaurant,” which is basically the only approval I need. The best part? There’s hardly any cooking, fast cleanup (hallelujah), and you can make it ahead without it getting soggy.
“This is my go-to summer salad now! So quick, and the flavors pop. Even my picky cousin asked for the recipe.” – Casey A.
Street Corn Creamy Cucumber Salad
Key Ingredients in Mexican Cucumber Salad
Let’s keep it straightforward—here’s what you’re gonna need for that street corn creamy cucumber salad fix:
You want sweet corn. Fresh off the cob is obviously best, but canned or thawed frozen works fine in a pinch. Cucumbers are next. I use regular English cukes since I hate seeds, but use whatever’s in your fridge. Cotija or feta cheese gives that salty bite. Mayonnaise (I know, trust me a little goes far), plain Greek yogurt, sour cream, or a mix makes the dressing extra lush.
Don’t skip: chili powder, fresh lime juice (I’ve tried the bottled stuff, it’s…meh), cilantro, a pinch of sugar, and salt n’ pepper. Sometimes I add a splash of hot sauce if I’m feeling wild. It’s flexible—you do you! Peppers or red onion for crunch, but only if you want that little extra snap.
Flavor bomb, every bite. Yep, nothing fancy. Just what works!
Street Corn Creamy Cucumber Salad
How to Make Mexican Street Corn Salad
Don’t overthink it. Here’s how my family does street corn creamy cucumber salad:
Start by getting your corn ready. If using fresh, use your corn grinder thresher to take off the kernels. If using canned, dump and drain—that easy. Next, slice your cucumbers thin. For that, I totally just use a knife. A mandoline nearly took my thumb off once.
Mix up your creamy dressing: This is a combo of mayo, a little Greek yogurt, squirt of lime, some chili powder, pinch of sugar, salt, and pepper. I taste as I go—sometimes too much lime, whoops, just add a little more yogurt.
Toss it all together in a big bowl. Add cheeses, cilantro, and, if feeling fancy, a little extra chili powder on top.
Let it hang out in the fridge for 20-30 minutes. The flavors cozy up and somehow taste even better after a rest.
Just…don’t leave it sitting for hours with lots of salt or it’ll get watery. Learned that the hard way.
Street Corn Creamy Cucumber Salad
Helpful Swaps
Okay, so trust me, you can riff on this recipe and it’ll still sparkle. If you’re out of something or wanna jazz it up, here’s the secret sauce—well, not actual sauce:
- No fresh corn? Thawed frozen or canned work just peachy.
- Forgot cotija? Feta or even sharp cheddar tastes bold and fun.
- Want it vegan? Use a plant-based yogurt and vegan mayo, skip the cheese or try a crumbly sub.
- Don’t do cilantro? Flat-leaf parsley works, or skip it altogether if you’re on Team Cilantro-Tastes-Like-Soap.
Street Corn Creamy Cucumber Salad
Tips from Our Recipe Tester
I roped in my neighbor (who’s got hot takes on salads) and she gave some golden advice: “Don’t over-mayo!” It can drown the other flavors. Adjust your dressing in stages, tasting along the way.
Stick with English cucumbers for less water. Seeded cukes turn to mush quick. Make it ahead, but don’t go overboard—24 hours and it’s still delicious, any longer and it loses oomph.
Last tip—and trust me, this is key—crumble cheese and sprinkle just before serving, especially if the weather is toasty. Nobody likes melted cheese except, maybe, on pizza.
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Serving Suggestions:
- Serve alongside grilled chicken skewers or tacos.
- Add to a potluck table as the coolest salad in town (I mean, literally).
- Top with crispy tortilla strips for crunch.
- Pair it with spicy food to cool things down.
So, there you have it—street corn creamy cucumber salad in all its glory. If you’re curious and want another tangy, cheesy dish, maybe check out this creamy mushroom and spinach stuffed chicken for next week’s dinner plans! Honestly, if you get hooked on these kinds of easy but tasty mashups, there’s no turning back.
You might want to check out more versions from food lovers like Bad Batch Baking who showcase a killer Street Corn Creamy Cucumber Salad – Bad Batch Baking recipe, too. Or hey, geek out on kitchen tools that make homemade salad magic way easier, like the proper corn grinder thresher. Once you start, you’ll never show up to a potluck empty-handed again!
So, what are you waiting for? Pull out the corn and give this a whirl. Your next meal just got a serious upgrade.
Street Corn Creamy Cucumber Salad
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Street Corn Creamy Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy salad that combines the flavors of Mexican street corn with crunchy cucumbers, perfect for summer BBQs and picnics.
Ingredients
- 2 cups fresh corn kernels (or canned/frozen)
- 2 English cucumbers, sliced
- 1/2 cup cotija or feta cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Optional: diced peppers or red onion for crunch
Instructions
- If using fresh corn, use a corn grinder thresher to remove the kernels. For canned corn, drain and rinse.
- Slice cucumbers thinly using a knife.
- In a bowl, mix together mayonnaise, Greek yogurt, lime juice, chili powder, sugar, salt, and pepper. Adjust to taste.
- Toss the corn, cucumbers, cheese, and cilantro with the dressing in a large bowl.
- Chill in the refrigerator for 20-30 minutes before serving.
- Serve chilled, topped with extra cheese or chili powder if desired.
Notes
Don’t leave the salad sitting with lots of salt for too long, or it will get watery. Crumble cheese and sprinkle just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg