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Street Corn Creamy Cucumber Salad

A refreshing and vibrant salad that combines creamy dressing, fresh cucumbers, and sweet corn – perfect for summer gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh corn kernels (frozen or canned works in a pinch!)
  • 1 large cucumber, diced (for a twist, use a Persian cucumber)
  • 1 cup cherry tomatoes, halved (the sweeter, the better!)
  • 1/2 cup red onion, finely chopped (or shallots for a milder flavor)
Dressing
  • 1/2 cup sour cream or Greek yogurt (swap in avocado for a lighter option)
  • 1 tablespoon lime juice (freshly squeezed for that zesty kick)
  • 1 teaspoon chili powder (add more for heat!)
  • Salt and pepper to taste
Garnish
  • Fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. If using fresh corn, boil it for about 3-5 minutes until tender, then let it cool before cutting off the kernels. Canned or frozen corn can be used directly.
  2. In a large bowl, combine the corn, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
  3. In a smaller bowl, whisk together the sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper.
  4. Pour the dressing over the vegetable mixture and toss gently, ensuring everything is evenly coated.
  5. Top with fresh cilantro and taste for seasoning adjustments.
  6. Enjoy immediately or let it chill for 30 minutes to enhance the flavors even more.

Notes

For added variation, consider adding diced jalapeños for spice, mango or pineapple for sweetness, or using a plant-based yogurt for a vegan version. Store leftovers in an airtight container in the fridge for up to two days.