Street Corn Creamy Cucumber Salad

Last July, my neighbor invited me over for what she called Mexican street corn meets garden salad. I was skeptical about the creamy dressing on crisp vegetables, but one bite changed my mind completely. The sweet corn playing against cool cucumbers and that tangy, spicy sauce just worked. Now it is the dish I bring to every potluck, and people always ask for the recipe.

I made this for a Fourth of July barbecue last summer, and my brother-in-law literally stood over the serving bowl eating it with a spoon. He claimed he was just taste testing, but by the time guests arrived, half the bowl was gone. Now I double the recipe whenever he is around.

Ingredients

• 2 cups fresh corn kernels: Fresh corn has the best crunch and natural sweetness, but frozen works in a pinch
• 1 medium English cucumber: English cucumbers have thinner skins and fewer seeds, making them perfect for salads
• 1 cup cherry tomatoes: Their sweetness balances the tangy dressing beautifully
• 1/2 medium red onion: Adds just enough sharpness to cut through the creaminess
• 1/4 cup fresh cilantro: Brings that authentic Mexican flavor we all love
• 1 cup feta cheese: The salty creaminess ties everything together
• 1/3 cup mayonnaise: Creates the rich base for the dressing
• 1/3 cup sour cream: Adds tang and lightens the mayo
• 2 tablespoons lime juice: Fresh is non-negotiable here for that bright acidity
• 1 teaspoon chili powder: Adjust this to your heat preference
• Salt and pepper: Essential for bringing all flavors forward

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Prep the corn:

Boil fresh corn kernels for 5 to 7 minutes until tender but still snappy, then drain and cool completely.

Chop the vegetables:

Dice the cucumber, halve the tomatoes, finely chop the red onion, and roughly chop the cilantro.

Make the creamy dressing:

Whisk together the mayo, sour cream, lime juice, chili powder, salt, and pepper until smooth.

Combine everything:

Pour the dressing over the vegetables and corn, then toss gently until everything is coated.

Finish and serve:

Sprinkle crumbled feta over the top and add extra cilantro if you like.

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This salad has become my go-to for summer nights when cooking feels like too much effort. I pair it with grilled chicken or fish, and suddenly dinner feels like a fiesta.

Make It Your Own

Substitute Greek yogurt for half the mayo if you want something lighter. Add diced avocado right before serving for extra creaminess. A sprinkle of Tajín over the top adds color and another layer of flavor.

Serving Suggestions

This shines alongside grilled meats, fish tacos, or as part of a bigger Mexican spread. It also works surprisingly well as a dip with tortilla chips for casual gatherings.

Storage Tips

This salad keeps well in the refrigerator for up to two days, though the cucumbers will release some water and the texture changes slightly. If meal prepping, store the dressing separately and toss right before eating.

• Add the feta just before serving so it stays crumbly
• Bring leftovers to room temperature for the best flavor
• The salad does not freeze well due to the creamy dressing

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Hope this bright, creamy salad finds its way to your table soon. It is simple enough for a Tuesday but special enough for your best summer parties.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly. Simply thaw it completely and pat it dry with paper towels before mixing with the other vegetables. Skip the boiling step since frozen corn is already pre-cooked.

→ How long does this salad keep in the refrigerator?

The salad stays fresh for 2-3 days when stored in an airtight container. However, the vegetables may release some moisture and become slightly softer over time. Add the feta cheese just before serving for the best texture.

→ What can I substitute for feta cheese?

Goat cheese offers a similar tangy creaminess, while cotija cheese provides an authentic Mexican touch. For dairy-free versions, use crumbled vegan cheese or simply omit the cheese and add extra cilantro and lime juice.

→ Can I make the dressing ahead of time?

Absolutely. Whisk the dressing ingredients together and store in the refrigerator for up to 5 days. The flavors actually meld together beautifully, making it even more delicious when you're ready to assemble the salad.

→ Is there a way to add more protein?

Diced avocado works wonderfully for healthy fats, while black beans add protein and fiber. Grilled chicken or shrimp also pair nicely if you want to transform this from a side into a complete meal.

→ Can I grill the corn instead of boiling it?

Grilling adds a wonderful smoky char that enhances the street corn flavor. Grill corn ears for 8-10 minutes, turning frequently, until lightly charred on all sides. Let cool before cutting kernels off the cob.