Go Back
–+ servings
Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad for a Summer Refresh

Enjoy a refreshing Street Corn Creamy Cucumber Salad perfect for summer gatherings, combining the joy of elote with invigorating cucumbers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Cooling Time 15 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Fresh Corn Kernels Provides sweetness and crunch; perfect for adding that signature elote flavor.
  • 1 large Cucumber Adds hydration and crispness; diced for even distribution.
  • 1 cup Cherry Tomatoes Introduces juicy freshness and color; feel free to swap with grape tomatoes.
  • 1/2 cup Red Onion Contributes sharpness and vibrant color; green onions can be used for a milder touch.
  • 1/2 cup Feta Cheese Offers creamy tang; can be substituted with goat cheese or omitted for a lighter option.
  • 1/4 cup Cilantro Adds freshness and herbal notes; omit if it's not your favorite.
For the Dressing
  • 1/2 cup Mayonnaise Forms the base of the creamy dressing; Greek yogurt is a lighter alternative.
  • 1/2 cup Sour Cream Works with mayonnaise for a rich texture; Greek yogurt can be used as a substitution.
  • 2 tablespoons Lime Juice Provides acidity and brightness; lemon juice can be used instead.
  • 1 teaspoon Chili Powder Adds a kick; adjust for the heat level you prefer.
  • 1 teaspoon Salt Essential seasoning for flavor enhancement.
  • 1/2 teaspoon Pepper Essential seasoning for flavor enhancement.

Equipment

  • Large pot
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Corn: Bring a large pot of water to a boil, add fresh corn kernels and cook for 5–7 minutes until tender but still crisp. Drain and cool completely.
  2. Cool the Corn: Allow the cooked corn to cool at room temperature or refrigerate for 10-15 minutes.
  3. Combine the Vegetables: In a large bowl, mix cooled corn, diced cucumber, halved cherry tomatoes, and finely chopped red onion, then gently stir.
  4. Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  5. Mix the Salad: Pour the dressing over the vegetables and gently toss to coat.
  6. Garnish and Serve: Top with crumbled feta and cilantro, serve immediately or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Keep cucumber freshness by mixing with dressing just before serving. If fresh corn is unavailable, use canned corn, rinsed and drained. Adjust heat with jalapeños if desired.

Tried this recipe?

Let us know how it was!