Creamy Mexican Street Corn Cucumber Salad
This delicious and crunchy Creamy Mexican Street Corn Cucumber Salad is the ultimate garden-fresh, easy side dish perfect for summer meals, BBQs, and taco nights!
Cool and Creamy Side Dish
Looking for a quick and easy side dish that’s full of flavor but doesn’t require turning on the oven? This Creamy Mexican Street Corn Cucumber Salad has been a lifesaver on busy weeknights or when I need something refreshing to bring to a cookout. It’s best mashup with Mexican-inspired flavors in a cool cucumber salad. Plus, it comes together in just minutes! If you’ve tried my Jalapeño Popper Cucumber Salad or Old-Fashioned Creamy Sour Cream Cucumber Salad, this one is a must-add to your recipe box!
Why You Will Love This Recipe
Quick and simple! Ready in under 15 minutes using pantry staples and fresh garden veggies.
Flavor-packed! Combines creamy, smoky, spicy, and tangy notes for a refreshing twist.
Perfect for warm weather! Light, cool, and ideal as an easy side dish for BBQs or weeknight meals.
Ingredients
- Corn: Fresh, canned, or frozen all work. Grill or char for extra flavor!
- Cucumber: English or garden cucumbers both work; peel if preferred.
- Red Onion: Thinly sliced for a sharp bite. You can substitute green onions for a milder flavor.
- Cilantro: Adds a bright herby note. Use parsley if you’re not a fan.
- Mayonnaise + Sour Cream: Combines for a tangy, creamy base. Greek yogurt can sub for sour cream.
- Lime Juice: Fresh is best for that zippy acidity.
- Chili Powder, Garlic Powder, Smoked Paprika: Classic elote seasonings- don’t skip the smoked paprika! I love how it gives a delicious flavor!
- Salt
- Queso Fresco: Crumbly Mexican cheese; Cotija or Feta are great substitutes.
How to Make Mexican Street Corn Cucumber Salad
- If using fresh corn, grill or sauté corn until lightly charred (optional).
- Dice the cucumber and red onion.
- In a large bowl, mix mayo, sour cream, lime juice, and seasonings.
- Toss in corn, cucumber, onion, and cilantro until well coated.
- Sprinkle with crumbled queso fresco just before serving.
- Chill or serve immediately.
Storage Options
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving. Since cucumbers have a high water content, I do notice this tends to get runny on the second day. Still tasty but may have a thinner sauce.
Helpful Tips
* Chill the salad for 30 minutes to let the flavors meld.
*If using frozen corn, thaw and pat dry before grilling or sautéing.
*Add lime zest for an extra citrus punch.
* When in doubt- throw it out. Do not leave at room temperature for longer than 2 hours to prevent spoiling.
More Delicious Side Dishes
Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Creamy Mexican Street Corn Cucumber Salad
Ingredients
- 2 cups corn fresh, canned, or thawed frozen
- 1 large cucumber diced
- 1/4 cup red onion sliced
- 1/4 cup chopped cilantro chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt to taste
- 1/3 cup crumbled Queso Fresco or Feta or Cotija cheese
Instructions
- Optional: If using fresh corn, lightly char the corn in a skillet or grill pan for extra smoky flavor.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and salt.
- Stir in corn, cucumber, red onion, and cilantro until evenly coated.
- Crumble Queso Fresco over the top.
- Serve immediately or refrigerate until ready to serve. Enjoy!
