I love making Street Corn Creamy Cucumber Salad because it is bright, cool, and ready fast. I make it for picnics and weeknight dinners and it always brings sun to the table.
Your Ingredients List
- 2 cups fresh corn kernels (Can substitute with canned corn)
- 1 medium cucumber (English cucumbers recommended)
- 1 cup cherry tomatoes (Grape tomatoes can be substituted)
- 1/2 medium red onion (Use green onions for milder taste)
- 1 cup feta cheese (Can substitute with goat cheese or omit)
- 1/4 cup cilantro (Can omit if not preferred)
- 1/3 cup mayonnaise (Greek yogurt can be used for lighter option)
- 1/3 cup sour cream (Can substitute with more Greek yogurt)
- 2 tablespoons lime juice (Lemon juice serves as a good substitute)
- 1 teaspoon chili powder (Adjust to preferred heat level)
- to taste salt
- to taste pepper
My Go-To Equipment
I use a sharp knife, a large mixing bowl, a cutting board, measuring spoons, and a spoon to mix. A skillet helps if I want to char the corn for more flavor.
The Simple Steps to Follow
- Cook or char the corn if you like a smoky taste.
- Let the corn cool to room temperature.
- Peel and slice the cucumber into bite size pieces.
- Halve the cherry tomatoes.
- Dice the red onion small or use green onions.
- Crumble the feta cheese.
- Chop the cilantro if using.
- Mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl.
- Toss corn, cucumber, tomatoes, onion, and cilantro in the large bowl.
- Add the dressing and fold gently to coat.
- Sprinkle the feta on top and mix lightly.
- Chill the salad for 20 to 30 minutes before serving to blend flavors.
- Taste and add more salt, pepper, or lime if needed.
Healthy Twists on a Classic
I often swap half the mayo and sour cream for Greek yogurt to cut calories and add tang. For a lighter version I also use more cucumber and less cheese, like in my healthy street corn pasta salad ideas.
Serving Suggestions From My Table
I serve this salad with grilled shrimp, tacos, or a big green salad. It also pairs well with pasta sides such as my go-to creamy pasta salad for a full picnic spread.
Getting It Just Right
Season in layers and taste as you go. I add a pinch more chili powder for heat and a last squeeze of lime for brightness. Chill time helps the flavors meld and makes the salad taste lived-in and good.
How to Store Leftovers
Store in an airtight container in the fridge for up to 2 days. The cucumber can make the salad watery over time, so drain any excess liquid before serving leftovers.
Enjoy Every Moment
I hope this recipe brings simple joy to your summer meals. I make it when I want food that is fresh, easy, and full of flavor.
A Few Common Questions
Can I make Street Corn Creamy Cucumber Salad ahead of time?
Yes, you can make Street Corn Creamy Cucumber Salad ahead. I make it a few hours before serving and chill it so the flavors blend well.
Can I use canned corn in Street Corn Creamy Cucumber Salad?
You can use canned corn if fresh is not in season. I drain and rinse the canned corn, then sauté it briefly for a better texture in Street Corn Creamy Cucumber Salad.
How can I make Street Corn Creamy Cucumber Salad with less dairy?
If you want less dairy, replace the mayonnaise and sour cream with plain Greek yogurt in equal parts. I do this often when I make Street Corn Creamy Cucumber Salad.
Print
Street Corn Creamy Cucumber Salad That’s Perfect for Summer Fun
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, cool summer salad featuring fresh corn, cucumber, and a creamy dressing, perfect for picnics and weeknight dinners.
Ingredients
- 2 cups fresh corn kernels (or canned corn)
- 1 medium cucumber (preferably English)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1/2 medium red onion (or green onions)
- 1 cup feta cheese (or goat cheese, or omit)
- 1/4 cup cilantro (omit if not preferred)
- 1/3 cup mayonnaise (or Greek yogurt for lighter option)
- 1/3 cup sour cream (or more Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Pepper to taste
Instructions
- Cook or char the corn if you like a smoky taste.
- Let the corn cool to room temperature.
- Peel and slice the cucumber into bite-size pieces.
- Halve the cherry tomatoes.
- Dice the red onion small or use green onions.
- Crumble the feta cheese.
- Chop the cilantro if using.
- Mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl.
- Toss corn, cucumber, tomatoes, onion, and cilantro in the large bowl.
- Add the dressing and fold gently to coat.
- Sprinkle the feta on top and mix lightly.
- Chill the salad for 20 to 30 minutes before serving to blend flavors.
- Taste and adjust seasoning as needed.
Notes
For a healthier twist, substitute half of the mayonnaise and sour cream with Greek yogurt. Serve with shrimp, tacos, or pasta.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: summer salad, creamy salad, corn salad, cucumber salad, easy recipe