Creamy Street Corn & Cucumber Salad
Nothing says summer like the bold flavors of street corn paired with the cool crunch of cucumber! This Street Corn Creamy Cucumber Salad is your new go-to for backyard BBQs, picnics, or a refreshing weeknight side. It’s packed with smoky, tangy, creamy goodness balanced by fresh cucumbers and a hint of spice—easy to whip up and loved by all ages.
Discover the ultimate Street Corn Creamy Cucumber Salad—fresh, creamy, and packed with summer flavors. Easy to make, perfect for BBQs and picnics!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Street Corn Creamy Cucumber Salad Recipe Perfect for Summer Fun
Creamy Street Corn & Cucumber Salad - Ingredients
How to Make Street Corn Creamy Cucumber Salad Recipe Perfect for Summer Fun
Creamy Street Corn & Cucumber Salad - Final Result
Street Corn Creamy Cucumber Salad Recipe Perfect for Summer Fun
Discover the ultimate Street Corn Creamy Cucumber Salad—fresh, creamy, and packed with summer flavors. Easy to make, perfect for BBQs and picnics!
Ingredients
Main Ingredients
- 4 ears fresh corn, husked
- 2 medium cucumbers, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 small jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings
- Extra cotija cheese
- Lime wedges
- Chopped green onions
- Dash of hot sauce
Instructions
- Grill the Corn: Preheat your grill or skillet over medium-high heat. Place the husked corn directly on the grill, turning occasionally until lightly charred and cooked through, about 10-12 minutes. Let cool.
- Prep the Corn Kernels: Once corn is cool, use a sharp knife to cut kernels off each cob carefully, avoiding the cob.
- Mix the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.
- Combine Salad: Add the grilled corn kernels, diced cucumbers, jalapeño, cilantro, and cotija cheese to the dressing. Gently fold all ingredients together until well coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let flavors meld. Before serving, taste and adjust seasoning if needed. Garnish with extra cotija cheese, lime wedges, or green onions if desired.
Nutrition Information
Recipe Notes & Tips
- Pro tip: Use fresh lime juice for the best tangy flavor; bottled lime juice can alter the taste.
- Substitution: Swap cotija cheese with feta or queso fresco if unavailable.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving as dressing may thicken.