There’s something magical about summer that seems to make every dish taste just a little bit better. Maybe it’s the sunshine, the long evenings, or the way fresh produce bursts with flavor this time of year. Either way, this Creamy Cucumber Street Corn Salad is summer in a bowl. It’s the kind of salad that shows up at barbecues, pool parties, and lazy weekend lunches—and it never fails to disappear fast.

The inspiration for this salad comes from two beloved summer classics: Mexican street corn (elote) and a cool, creamy cucumber salad. Each has its own story. Elote is a staple in Mexican street food culture—grilled corn slathered in creamy sauce, lime, cheese, and chili. It’s messy, bold, and packed with flavor. On the other hand, cucumber salad is the go-to side dish in many homes during warm weather, offering a crisp and refreshing bite that’s light and soothing.

Bringing these two together was a bit of a happy accident for me. I had some leftover grilled corn from the night before, a bunch of cucumbers sitting in the fridge, and the heat of the day begging for something cool and satisfying. One bowl later, this creamy, crunchy, zesty dish was born—and I’ve been making it on repeat ever since.

This salad is creamy yet refreshing, smoky yet tangy, and has just the right amount of kick to keep things interesting. It’s just as perfect for a quick lunch as it is for serving at a picnic or potluck. Trust me, once you try it, it’s going to become part of your regular warm-weather rotation.

Why You’ll Love This Recipe:

• It’s a flavor explosion: Think tangy, smoky, creamy, and crunchy all in one bite.
• Super easy to make: No fancy equipment or complicated steps.
• Perfect for summer: Made with seasonal favorites like sweet corn and crisp cucumbers.
• Crowd-pleaser: Always a hit at potlucks, cookouts, or backyard parties.
• Make-ahead friendly: Gets even better after chilling for a bit.

INGREDIENTS YOU’LL NEED:

• 2 cups grilled corn kernels (about 3 ears of corn)
• 1 large English cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/3 cup crumbled feta or cotija cheese (optional)

HOW TO MAKE CREAMY CUCUMBER STREET CORN SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Grill the Corn
If you’re starting with fresh corn on the cob, brush the ears lightly with oil and grill them over medium-high heat until they’re charred in spots—this brings out a smoky sweetness that’s key to the dish. Let the corn cool, then slice the kernels off the cob. If you’re short on time, you can also use frozen corn—just sauté it in a dry skillet until it gets a bit of color.

Step 2: Prep the Veggies
Dice the cucumber into small bite-sized pieces and finely chop the red onion. If raw onion tends to be too strong for you, try soaking it in a bit of cold water for 10 minutes to mellow the flavor.

Step 3: Mix the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. This creamy, tangy dressing is what brings everything together—rich but refreshing, with a little zing.

Step 4: Toss it Together
In a large mixing bowl, combine the grilled corn, cucumber, red onion, and chopped cilantro. Pour the dressing over the top and gently mix until everything is evenly coated.

Step 5: Add the Cheese
Sprinkle in the crumbled feta or cotija cheese if you’re using it. It adds a salty, creamy bite that pairs beautifully with the smoky corn and fresh cucumbers.

Step 6: Chill and Serve
While you can dig in right away, this salad gets even better after a short rest in the fridge—30 minutes is perfect. It lets the flavors meld and the salad get nicely chilled for a super refreshing experience.

HELPFUL TIPS:

• Use fresh corn if you can. The charred, smoky flavor makes all the difference.
• Swap the herbs. Not a fan of cilantro? Fresh parsley or basil works too.
• Add heat. Want it spicier? Toss in a finely chopped jalapeño or a dash of hot sauce.
• Make it a meal. Add grilled chicken, shrimp, or black beans for extra protein.
• Use Greek yogurt. Swap sour cream with Greek yogurt for a tangy, lighter twist.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Mixing
• Cuisine: Fusion (Mexican-Inspired, Summer Salad)
• Diet: Vegetarian (when made with vegetarian cheese)

NOTES:

This salad is meant to be flexible—add what you love and leave out what you don’t. It’s all about layering fresh, vibrant summer flavors into one bowl of comfort.

NUTRITIONAL INFORMATION: (Per serving, approximate)

• Calories: 220
• Protein: 5g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 3g
• Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! This salad is actually better after chilling for 30 minutes to an hour. Just give it a good stir before serving.

Can I use frozen corn?
Absolutely. Just toast it in a skillet for a few minutes until lightly browned for that roasted flavor.

Is there a dairy-free version?
You can use dairy-free mayo and sour cream, and skip the cheese—or use a plant-based cheese alternative.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, as the dressing may settle. This salad is best enjoyed cold and fresh.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Grilled Mexican Shrimp, Corn, and Avocado Salad: A Burst of Fresh, Summery Flavors
• Turkish Potato Salad: A Taste of Tradition and Comfort
• Classic Pasta Salad
• Creamy Red Potato Salad

CONCLUSION

Creamy Cucumber Street Corn Salad isn’t just a side—it’s a celebration of summer’s best flavors in one irresistible dish. Whether you’re hosting a backyard barbecue or just craving something refreshing on a hot afternoon, this salad brings the cool, the crunch, and the creamy in every bite. It’s simple, satisfying, and made for sharing—just the way summer food should be.

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