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–+ servings
cucumber and corn salad in blue bowl on wooden table
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Cucumber Corn Salad

This fun twist on cucumber corn salad features a creamy dressing with a touch of spicy sweetness, reminiscent of the bold, crave-worthy flavors of Mexican street corn.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Author: Mary Younkin

Ingredients

  • 4 large ears of corn kernels removed, about 4 cups worth
  • 1 English cucumber quartered lengthwise and sliced thin, about 2 cups worth
  • 2 tablespoons fresh cilantro chopped small
  • 1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL

Dressing Ingredients

  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon fresh lime juice about 1 medium lime, adjust to taste
  • ½ teaspoon kosher salt adjust to taste
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin

Instructions

  • Combine the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin in a large mixing bowl and whisk to combine.
  • Add the corn and cucumber to the bowl and toss well to coat. Add the cilantro and cotija and stir again. Taste the salad and adjust the salt or lime, as desired. Refrigerate until ready to serve.

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 290mg | Potassium: 225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg