Description
This Street Corn Creamy Cucumber Salad is a fresh, easy, and flavorful dish blending sweet corn, crisp cucumber, and a zesty creamy dressing. Perfect as a side or light lunch, it combines Mexican-American flavors with a creamy, smoky, and slightly spicy bite, finished with fresh cilantro and optional cotija cheese for authenticity.
Ingredients
Scale
Vegetables
- 2 cups fresh or frozen corn kernels
- 1 large cucumber, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Finishing touches
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese (optional)
Instructions
- Prepare the corn: If using frozen corn kernels, cook them according to the package instructions, then allow to cool completely to avoid watering down the salad.
- Combine vegetables: In a large bowl, mix together the cooled corn, diced cucumber, chopped red bell pepper, and finely chopped red onion for a fresh medley of textures and flavors.
- Make the creamy dressing: In a separate smaller bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until the mixture is smooth and well combined.
- Toss salad: Pour the creamy dressing over the vegetable mixture and toss thoroughly to ensure every bite is coated with the flavorful dressing.
- Add garnishes: Stir in the chopped fresh cilantro and crumbled cotija cheese if using, adding a final layer of flavor and visual appeal.
- Chill: Refrigerate the salad for at least 15 minutes before serving to allow all the flavors to meld beautifully and serve cold as a refreshing side or light lunch.
Notes
- For extra heat, add a small diced jalapeño or a pinch of cayenne pepper to the dressing.
- This salad is best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
