Street Corn Creamy Cucumber Salad

A refreshing, creamy salad with sweet corn, crisp cucumbers, and tangy, flavorful dressing. Perfect as a side dish for summer cookouts, weeknight dinners, or potlucks.

Why You’ll Love This Recipe

• Sweet corn + crisp cucumbers in a creamy, zesty dressing
• Quick to make and served cold — no cooking stress
• Perfect balance of crunch, creaminess, and freshness
• Crowd-pleasing side for BBQs, tacos, or grilled meats
• Easy to customize with herbs, spices, or cheese

Ingredients

For the Salad

• 3 cups fresh corn kernels (or frozen, thawed)
• 2 medium cucumbers, diced or sliced
• ½ red onion, finely diced
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup cotija cheese or feta, crumbled (optional)

For the Creamy Dressing

• ½ cup mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 1 clove garlic, minced
• 1 tsp lime juice (or more to taste)
• ½ tsp smoked paprika
• ¼ tsp chili powder (optional for a mild kick)
• Salt & black pepper, to taste

Instructions

1. Prep the Vegetables

1. Dice cucumbers, red bell pepper, and red onion.
2. If using fresh corn, cook it on the stovetop or grill until slightly charred for extra flavor. If using frozen, thaw and drain.

2. Make the Dressing

1. In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.

3. Assemble the Salad

1. In a large bowl, combine corn, cucumbers, bell pepper, red onion, and cilantro.
2. Pour the creamy dressing over the veggies.
3. Toss gently to coat evenly.
4. Add crumbled cotija or feta cheese, if using, and mix lightly.

4. Chill & Serve

• Chill for at least 30 minutes to let flavors meld.
• Serve cold as a side with tacos, grilled meats, or as part of a summer salad spread.

You Must Know

• Fresh corn is best for flavor, but frozen works fine.
• Dressing can be adjusted — add more lime juice for tang or more mayo for creaminess.
• Chilling enhances the flavors and melds the ingredients.
• Cilantro is optional if you don’t like the flavor.

Pro Tips

• Grill the corn for a smoky street corn flavor.
• Add diced avocado or cherry tomatoes for extra freshness.
• For a healthier twist, use Greek yogurt instead of mayonnaise.
• Sprinkle extra chili powder or smoked paprika on top before serving for color and flavor.

Ingredient Substitutions

• Corn: Canned (drained) or roasted frozen corn
• Cilantro: Parsley or chives
• Cheese: Feta, queso fresco, or omit for dairy-free
• Dressing: Greek yogurt only for a lighter, tangier version

Serving Suggestions

• Side for tacos, grilled chicken, or BBQ ribs
• Served with tortilla chips for a creamy corn dip
• Topped on grain bowls or burrito bowls
• Perfect for picnics, potlucks, and summer gatherings

Storage Tips

• Store in an airtight container in the fridge for 2–3 days.
• Best served chilled.
• Avoid adding cheese until just before serving if storing leftovers to keep texture fresh.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes — make the salad a few hours ahead, but add cheese right before serving.

→ Can I use frozen corn?
Absolutely — thaw and drain first, or lightly sauté to bring out flavor.

→ Can I make it spicy?
Add extra chili powder, cayenne, or diced jalapeños.

→ Can I make it dairy-free?
Yes — use vegan mayo or Greek yogurt and omit the cheese.

Print