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!
Print
Pin
Servings: 6
Calories: 136kcal
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!
Notes
Make Ahead: Mix everything except the cucumber and cheese up to a day in advance. Add them just before serving to keep them crisp. Since cucumbers are full of water, I noticed that adding them right before serving helps keep the dressing from becoming too thin.
Storage: Refrigerate in an airtight container for up to 3 days. Stir before serving.
Add Heat: Toss in diced jalapeños or a splash of hot sauce if you like it spicy.
Nutrition
Serving: 6g | Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 260mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 0.5mg
