Nothing says summer like the crisp crunch of cucumbers and the smoky sweetness of grilled corn – and this Mexican Cucumber Salad with Street Corn brings those flavors together in one dazzling bowl! I first fell in love with this combo at a tiny street food stand in Oaxaca, where the vendor piled juicy corn right onto a cooling cucumber salad. The contrast between refreshing veggies and charred kernels hooked me instantly. Now it’s my go-to for backyard barbecues – zero cooking required (unless you want that extra grilled corn magic!), just toss, sprinkle with tangy cotija, and watch it disappear. Trust me, that chili-lime dressing will have everyone begging for the recipe!
Why You’ll Love This Mexican Cucumber Salad with Street Corn
This isn’t just another side dish – it’s the kind of salad that steals the spotlight at every summer gathering. Here’s why it’s become my absolute favorite:
- Lightning-fast prep: Chop, toss, done! You’re 15 minutes away from flavor town (perfect when you forgot to make something for the potluck).
- Refreshing crunch meets smoky sweetness: Cool cucumbers balance the charred corn beautifully – it’s like summer fireworks in your mouth.
- Customizable heat: Not a spice fan? Go easy on the chili powder. Love heat? Crank it up! The lime keeps everything bright.
- Plays well with others: Tastes incredible alongside tacos, but hearty enough to be a meal with extra cotija cheese on top.
The Mexican Cucumber Salad with Street Corn somehow feels fancy while being ridiculously easy – my kind of cooking magic!
Ingredients for Mexican Cucumber Salad with Street Corn
Gather these simple ingredients – their textures and flavors work magic together:
- 2 large cucumbers, diced (about 3 cups) – leave the peel on for color and crunch
- 2 cups corn kernels – grilled for smoky flavor or fresh off the cob if you’re in a hurry
- 1/4 cup red onion, finely chopped – soak in cold water for 5 minutes if you want milder flavor
- 1/2 cup cotija cheese, crumbled – find it in the Latin aisle or see substitutions below
- 1/4 cup fresh cilantro, chopped – stems and all for extra herbiness
- 1 lime, juiced (about 2 tbsp) – please use fresh, not bottled!
- 1 tbsp olive oil – extra virgin for best flavor
- 1 tsp chili powder – adjust to your heat preference
- 1/2 tsp smoked paprika – the secret smoky depth
- 1/4 tsp each salt & black pepper – season to taste
Ingredient Substitutions & Notes
No cotija? Feta cheese works beautifully. Out of fresh corn? Frozen kernels (thawed) or even canned corn (drained well) will do in a pinch. For less spice, halve the chili powder – for more, add a pinch of cayenne. Vegan? Skip the cheese or use dairy-free feta. The key is balancing the cool cucumbers with something creamy and something smoky – everything else is flexible!
How to Make Mexican Cucumber Salad with Street Corn
Ready for the easiest salad you’ll ever make? Here’s how it comes together:
- Prep your veggies: Dice those cucumbers into bite-sized pieces – I like mine chunky for texture. Finely chop the red onion (trust me, soaking it takes the edge off).
- Corn time: If using grilled corn, slice those golden kernels right off the cob into a big mixing bowl. Fresh or frozen? Toss ’em in raw – they’ll still be delicious.
- Dress to impress: In a small bowl, whisk together lime juice, olive oil, and all those smoky spices until it smells irresistible. This is where the magic happens!
- Gentle toss: Pour the dressing over your veggies and corn, then fold everything together like you’re handling a delicate cloud – we want to keep those cucumber pieces intact.
- Rest and shine: Let the salad sit for 10 glorious minutes (if you can wait!) so the flavors can party together. Right before serving, shower it with crumbled cotija and fresh cilantro.
Grilling the Corn (Optional)
Want next-level flavor? Throw corn (husks removed) directly on a hot grill for about 10 minutes, turning until slightly charred. No grill? A dry cast-iron skillet over high heat works too – just listen for those satisfying pops!
Tips for the Best Mexican Cucumber Salad with Street Corn
After making this salad countless times (and taste-testing every variation imaginable!), here are my foolproof tricks:
- Keep cucumbers crisp: Dice them right before mixing to prevent sogginess. If prepping ahead, store separately wrapped in a damp paper towel.
- Spice wisely: Always taste the dressing first! The chili powder’s heat varies by brand – add gradually until your eyes don’t water.
- Cheese strategy: Sprinkle half the cotija when tossing, then the rest on top for perfect cheesy bites in every forkful.
- Herb freshness: Add cilantro at the very end to keep its vibrant color and aroma from wilting.
Serving Suggestions for Mexican Cucumber Salad with Street Corn
This salad plays so well with others! I love piling it alongside carne asada tacos or grilled shrimp skewers – the cool crunch cuts through rich flavors perfectly. For a light lunch, just add extra cotija and avocado slices. It even shines solo at potlucks (I always bring extra chips for scooping up every last bite). My summer move? Serve it in halved watermelon bowls for the ultimate refreshing presentation!
Storage & Reheating
This salad stays crisp and vibrant in an airtight container in the fridge for up to 2 days – just hold the cheese and cilantro until serving. (Pro tip: Toss in fresh lime juice to revive the flavors!) Never reheat it – those cucumbers will turn to mush. Trust me, it’s best enjoyed cold straight from the fridge!
Mexican Cucumber Salad with Street Corn FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about this irresistible salad:
- Can I make Mexican cucumber salad ahead of time?
Absolutely! Prep everything except the dressing and cheese up to 4 hours in advance. Store components separately in the fridge, then toss together right before serving for maximum crunch. The dressed salad keeps well for about 2 days – just expect softer cucumbers. - Is this salad spicy?
It’s customizable! The chili powder adds mild heat, but you control the burn. Start with 1/2 teaspoon if you’re sensitive to spice, or add a pinch of cayenne if you want more kick. The cooling cucumbers and creamy cheese balance everything beautifully. - What if I can’t find cotija cheese?
No problem! Feta makes a great substitute – just use a slightly smaller amount since it’s saltier. Queso fresco works too, or for a vegan version, try crumbled tofu with nutritional yeast. - Can I use frozen corn?
Yes! Thaw frozen corn kernels completely and pat them dry before using. For extra flavor, quickly sauté them in a dry pan until slightly toasted – it mimics that grilled corn taste. - How can I make this salad more filling as a main dish?
My favorite protein boosters: add black beans, grilled chicken strips, or chunks of avocado. For extra texture, toss in some crushed tortilla chips or toasted pepitas right before serving.
Nutritional Information
Just between us – I’m no nutritionist, but here’s the scoop on what’s in each delicious serving of this Mexican Cucumber Salad with Street Corn! (Remember, these are estimates – your actual numbers might dance around a bit depending on ingredient sizes and brands.)
- Calories: About 180 per generous 1-cup serving
- Fat: 8g (3g saturated) – thank you, healthy olive oil and creamy cotija!
- Carbs: 24g (with 3g fiber from all those fresh veggies)
- Protein: 6g (cheese and corn pack a surprising punch)
- Sodium: 320mg (easy to reduce if you go light on the salt)
The best part? You’re getting loads of vitamin C from the lime and cucumbers, plus antioxidants from the spices. It’s the rare side dish that actually makes your body happy while tasting like a fiesta!
Print
15-Minute Mexican Cucumber Salad with Street Corn You’ll Crave
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful Mexican-inspired salad combining crisp cucumbers with the smoky sweetness of street corn. Perfect for summer gatherings or as a light side dish.
Ingredients
- 2 large cucumbers, diced
- 2 cups corn kernels (fresh or grilled)
- 1/4 cup red onion, finely chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Dice cucumbers and place them in a large bowl.
- Add corn kernels, red onion, and cilantro to the bowl.
- In a small bowl, whisk together lime juice, olive oil, chili powder, smoked paprika, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Sprinkle crumbled cotija cheese on top before serving.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
- Substitute feta cheese if cotija is unavailable.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
