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Street Corn Creamy Cucumber Salad: Your New Summer Favorite


Unveil the refreshing delight of summer with this Street Corn Creamy Cucumber Salad, a perfect blend of flavors that will steal the show at your next barbecue!
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 medium cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese (optional)
Instructions
If using fresh corn, grill it for about 8-10 minutes until slightly charred. If using frozen corn, cook it according to package instructions.
In a large bowl, combine the corn, diced cucumber, and red onion.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Pour the dressing over the corn mixture and toss gently to combine.
Garnish with chopped cilantro and cotija cheese if desired.
Serve chilled or at room temperature.
Kitchen Tools
- Grill or stove for cooking corn
- Large mixing bowl
- Whisk
- Cutting board and knife
Pro Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, canned corn works well; just drain and rinse before using.
You can make it vegan by using vegan mayonnaise and omitting the sour cream.
Feta cheese is a good alternative if cotija is unavailable.
It will keep well for up to 3 days in an airtight container.
Absolutely! Grilled chicken or black beans can be great additions.






