I stumbled upon the viral cucumber salad trend on TikTok last summer and immediately thought about combining it with my favorite street corn flavors. The first batch I made disappeared so fast at a family cookout that my cousin literally sent me three texts asking for the recipe before she even left my house. This salad hits every note you want in a summer side dish: crisp, creamy, tangy, slightly spicy, and ridiculously easy to throw together when it’s too hot to turn on the oven.
Street Corn Creamy Cucumber Salad merges the viral creamy cucumber trend with classic Mexican elote flavors. Crisp cucumber slices get tossed with grilled corn, a tangy Greek yogurt dressing, fresh cilantro, red onion, and a sprinkle of chili powder. The result is a refreshing, protein-packed salad that works as a side dish, light lunch, or even a healthy snack[web:90][web:91][web:92][web:94].
Why This Recipe Works
The genius of this salad lies in using Greek yogurt instead of heavy mayonnaise, creating a lighter dressing that still delivers incredible creaminess. The yogurt adds protein and probiotics while letting the fresh vegetables shine. Thinly sliced cucumbers provide maximum surface area for the dressing to cling to, ensuring every bite tastes perfectly seasoned.
Grilling corn develops natural sugars and adds smoky depth that transforms this from an ordinary salad into something memorable. The combination of cool, crunchy cucumber with sweet charred corn creates textural contrast that keeps you reaching for more. Fresh lime juice brightens everything while chili powder adds warmth without overwhelming heat.
What You Need
- 2 ears of corn, grilled and kernels removed, or 1.5 cups frozen corn
- 1 large cucumber or 3 to 4 mini cucumbers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin, optional
- 2 tablespoons cotija cheese, crumbled, plus more for garnish
- Salt and pepper to taste
Making It Happen
Prep the Cucumbers
Slice the cucumbers as thinly as possible, about 1/8 to 1/4 inch thick. A mandoline slicer works perfectly for this, giving you consistent, thin slices that soak up the dressing beautifully. If you do not have a mandoline, use a sharp knife and take your time to get them relatively thin. Place the sliced cucumbers between layers of paper towels for about 5 minutes to absorb excess moisture[web:90][web:92].
Removing moisture from cucumbers prevents the salad from becoming watery as it sits. This step takes just a few minutes but makes a huge difference in the final texture. While the cucumbers drain, you can prepare the other ingredients to save time.
Grill the Corn
If using fresh corn, preheat your grill or grill pan to medium-high heat. Place the ears of corn directly on the grates and cook for 10 to 12 minutes, turning occasionally, until the kernels are tender and develop charred spots. Let the corn cool for a few minutes, then carefully cut the kernels off the cob with a sharp knife.
For a quicker option, use thawed frozen corn kernels. Spread them in a hot skillet and cook without stirring for 2 to 3 minutes to get some char, then stir and cook another 2 minutes. The light charring adds essential smoky flavor that mimics street corn. Canned corn works in a pinch but will not have the same depth of flavor.
Make the Creamy Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, and cumin if using. Mix thoroughly until the dressing is smooth and all the spices are fully incorporated. The mixture should be creamy but not too thick. Taste and add salt and pepper, keeping in mind that cotija cheese will add saltiness later[web:95][web:96].
The small amount of mayonnaise adds richness and helps the dressing cling to vegetables without making it heavy. Greek yogurt provides tanginess and keeps the salad light and refreshing. Adjust the lime juice or garlic to your preference at this stage.
Combine Everything
In a large mixing bowl, add the dried cucumber slices, cooled corn kernels, finely chopped red onion, and fresh cilantro. Pour the dressing over the vegetables and toss gently with a spatula or large spoon until everything is evenly coated. Make sure the dressing reaches all the cucumber slices.
Add the crumbled cotija cheese and fold it in gently. Taste the salad and adjust seasoning with more salt, pepper, or lime juice as needed. The salad can be served immediately, but letting it chill in the refrigerator for 30 minutes allows the flavors to meld together beautifully.
Garnish and Serve
Transfer the salad to your serving bowl and garnish with extra cilantro leaves, a sprinkle of chili powder, and additional cotija cheese. A lime wedge on the side lets people add extra citrus if desired. Serve chilled or at room temperature depending on your preference.
Expert Tips
- Pat cucumbers dry thoroughly to prevent watery salad
- Use Persian or English cucumbers for fewer seeds and better texture
- Char corn well for authentic street corn flavor
- Let salad chill 30 minutes before serving for best flavor
- Add dressing just before serving if making ahead
- Double the dressing recipe if you prefer extra creamy salad
Delicious Variations
Add diced avocado for extra creaminess and healthy fats. Black beans turn this into a heartier dish with more protein and fiber. For spicier salad, add diced jalapeño or serrano pepper with seeds. Cherry tomatoes cut in half add juicy sweetness and beautiful color.
Try different cheeses like feta or queso fresco if cotija is unavailable. Add cooked, chopped chicken or shrimp to transform this side dish into a complete meal. Swap cilantro for fresh dill or parsley if you have the cilantro-tastes-like-soap gene. A pinch of Tajín seasoning instead of plain chili powder adds extra Mexican flair.
Storage and Serving
Store this salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release some moisture over time, so the texture is best within the first day. If making ahead, keep the dressing separate and toss everything together just before serving to maintain maximum crunch.
This salad does not freeze well due to the high water content in cucumbers. For meal prep, you can prepare all components separately and assemble individual portions as needed. The dressing keeps for 4 to 5 days refrigerated in a sealed container.
Perfect Pairings
This salad pairs beautifully with grilled meats like carne asada, chicken fajitas, or fish tacos. Serve it alongside burgers and hot dogs at summer barbecues for a lighter alternative to potato salad. It complements rich dishes like pulled pork or carnitas by adding freshness and crunch. The salad also works wonderfully with Mexican rice and beans for a complete vegetarian meal.
Enjoy it as a standalone light lunch with some tortilla chips for scooping. The protein from Greek yogurt makes it surprisingly satisfying on its own. Pair with cold beverages like agua fresca, iced tea, or Mexican beer on hot summer days.
Common Questions
Can I make this salad ahead of time?
You can prep all the components ahead, but wait to add the dressing until just before serving. Cucumbers release moisture when salted or dressed, which can make the salad watery if it sits too long. For best results, assemble no more than 2 hours before serving.
Is this salad healthy?
Yes, this salad is quite nutritious. Cucumbers provide hydration and vitamins while being very low in calories. Greek yogurt adds protein and probiotics for gut health. Corn contributes fiber and antioxidants. The recipe uses minimal mayonnaise compared to traditional creamy salads, keeping it lighter.
What can I use instead of Greek yogurt?
Sour cream works as a substitute, though it will be tangier and slightly thinner. Mexican crema is another excellent option. For dairy-free version, use coconut yogurt or cashew cream. Regular yogurt works but drain it first to remove excess liquid for proper consistency[web:91][web:94].
Can I use regular cucumbers instead of Persian cucumbers?
Yes, but you may want to peel and seed regular cucumbers first. They have tougher skins and more seeds, which can make the salad watery. English cucumbers are also a great choice as they have thin skins and fewer seeds like Persian cucumbers.
Why is my salad watery?
Cucumbers naturally contain a lot of water. Make sure to pat them dry after slicing, and do not salt them beforehand as that draws out even more moisture. Adding the dressing too far in advance also causes watery salad. If it becomes watery, drain off excess liquid before serving.
Street Corn Creamy Cucumber Salad
Ingredients
Equipment
Method
- Slice cucumbers thinly (about 1/8 to 1/4 inch thick). Place between layers of paper towels for 5 minutes to absorb excess moisture.
- If using fresh corn, grill corn ears over medium-high heat for 10 to 12 minutes, turning occasionally, until tender and charred. Let cool, then cut kernels off cob. If using frozen corn, cook in hot skillet for 4 to 5 minutes until lightly charred.
- In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, and cumin (if using) until smooth. Season with salt and pepper to taste.
- In a large mixing bowl, combine the dried cucumber slices, corn kernels, chopped red onion, and cilantro.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Add crumbled cotija cheese and fold in gently. Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately.
- Before serving, garnish with extra cilantro, chili powder, and cotija cheese. Serve with lime wedges on the side.
Notes
- Pat cucumbers dry thoroughly to prevent watery salad
- Persian or English cucumbers work best due to fewer seeds
- Char corn well for authentic street corn flavor
- For make-ahead, keep dressing separate until serving
- Salad is best within first day but keeps for 2 days refrigerated
- Can substitute feta cheese if cotija is unavailable
- Add jalapeño for extra heat
- Works great with added avocado or black beans
