Pin it The air was thick with grill smoke and laughter at my friend Sarah's backyard potluck last summer when I first tasted this street corn twist on cucumber salad. Someone had set out a massive glass bowl glistening with golden corn kernels, emerald cucumber cubes, and that unmistakable white crema coating that signals Mexican street corn influence. I went back for thirds, captivated by how the cool crisp vegetables played against the rich tangy dressing. Now it is my go to for when I need something that feels special but comes together in under half an hour.
My sister in law Maria texted me at eleven the night before our Fourth of July party begging for something she could contribute despite her crazy work schedule. I talked her through this recipe over the phone while she raided her refrigerator, and she showed up with the most gorgeous bowl of sunshine yellow and bright green. Everyone assumed she had spent hours perfecting it, but she just winked at me across the picnic table. That is the magic of this dish.
Ingredients
- Fresh corn kernels: The sweet crunch of fresh corn makes this salad sing, though frozen works in a pinch just thaw and pat dry thoroughly
- English cucumber: These have thinner skins and fewer seeds than regular cucumbers, giving you nothing but crisp refreshing texture
- Cherry tomatoes: Their concentrated sweetness pops against the creamy dressing and they hold their shape better than chopped large tomatoes
- Red onion: A tiny bit adds sharp contrast, or swap in green onions for a gentler onion flavor that will not overpower
- Feta cheese: The salty tang mimics cotija cheese traditional in street corn, but goat cheese works beautifully too
- Mayonnaise and sour cream: This combination creates that luscious velvety coating that makes street corn so addictive
- Lime juice: Fresh squeezed brightness cuts through the richness and wakes up all the other flavors
- Chili powder: Just enough warm spice to give depth without overwhelming the fresh vegetables
Instructions
- Perfect the corn:
- Drop those kernels into boiling water and watch them closely, you want them tender but still with a satisfying snap, about 5 to 7 minutes max, then drain and spread them on a baking sheet to cool quickly.
- Build the colorful base:
- In your largest bowl, tumble together the cooled corn, diced cucumber, halved tomatoes, chopped onion, and cilantro if you are using it, admiring how the colors look like a summer painting.
- Whisk up the magic:
- In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt and pepper, whisking until you have a silky smooth dressing that tastes tangy and slightly spicy.
- Bring it all together:
- Pour that creamy dressing over the vegetables and fold gently with a rubber spatula until everything gets coated in that gorgeous white coating.
- Finish with flair:
- Sprinkle the crumbled feta over the top like snow capped mountains and add extra cilantro if you like, then either dive in immediately or let it chill for 30 minutes for the flavors to become best friends.
Pin it Last summer my neighbor brought over a container of this after she made too much for a family gathering. We sat on her back porch steps sharing forks and talking until the fireflies came out, the bowl somehow empty between us. Some dishes just taste better when shared with someone who gets it.
Making It Your Own
Grilling the corn first adds that incredible smoky char flavor that takes this salad into restaurant territory. Just grill the ears in husks for about 15 minutes, turning occasionally, then cut off the kernels and proceed as directed. The extra effort pays off in spades.
Serving Ideas
This salad shines alongside anything hot off the grill, from burgers and chicken to fish tacos and fajitas. It also works as a chunky dip with sturdy tortilla chips, though be prepared for it to disappear faster than you expect. The creamy coating makes it surprisingly substantial despite being mostly vegetables.
Storage and Prep
You can prep all the vegetables a day ahead and store them separately in the refrigerator, keeping the corn and dressing in their own containers. The vegetables actually stay crisper this way. When ready to serve, toss everything together and add the cheese topping.
- Leftovers keep for about 2 days though the texture softens considerably
- The dressing makes enough to generously coat all the vegetables without leaving them swimming
- Bring the salad to room temperature for about 15 minutes before serving if it has been thoroughly chilled
Pin it This salad has become the unofficial mascot of all our summer gatherings now. There is something joyful about a dish that looks as vibrant as it tastes.
Recipe FAQs
- → Can I use frozen or canned corn instead of fresh?
Yes, you can substitute frozen or canned corn. If using frozen, thaw and pat dry before mixing. For canned corn, simply drain well—no cooking required. Fresh corn provides the best texture, but the alternatives work perfectly in this dish.
- → How long does this salad keep in the refrigerator?
This salad tastes best when served immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. The vegetables may release some moisture over time, so give it a quick toss before serving again.
- → What can I use instead of feta cheese?
Goat cheese makes an excellent creamy alternative with a similar tangy flavor. For a dairy-free version, simply omit the cheese or use a vegan feta substitute. The salad remains delicious even without cheese.
- → Is this salad spicy?
The chili powder adds mild warmth rather than significant heat. You can easily adjust the spice level by adding more chili powder, a pinch of cayenne, or even some diced jalapeños if you prefer more kick.
- → Can I make this dish vegan?
Absolutely! Replace the mayonnaise and sour cream with plant-based alternatives, use vegan feta or omit the cheese entirely, and you'll have a completely vegan version that's just as creamy and satisfying.