Street Corn Creamy Cucumber Salad

Last July, my neighbor hosted a block party and brought this incredible corn salad that everyone kept asking about. I stood near the bowl, eating way more than my share, while she laughed and promised to write down the recipe for me. Now it shows up at every summer gathering, and people get genuinely excited when they see it on the table.

I made this for a potluck at work once, and my coworker Sarah literally texted me at 9pm that same night begging for the recipe. She said her husband kept talking about it the whole evening, which is basically the highest compliment a salad can get. Something about the sweet corn and tangy lime just makes people happy.

Ingredients

• Fresh corn kernels: Fresh corn tastes infinitely better here, but frozen works in a pinch, just thaw and pat it really dry first
• English cucumber: The thinner skin and fewer seeds make it perfect, but regular cucumber works if you peel it
• Cherry tomatoes: They burst in your mouth with sweet juice, creating little pockets of brightness
• Red onion: Finely chopped so you get just a hint of sharpness in each bite
• Fresh cilantro: Optional, but it adds this fresh herbal brightness that cuts through the creaminess
• Feta cheese: The salty crumbles are absolutely essential, though goat cheese works beautifully too
• Mayonnaise and sour cream: This combo creates the perfect velvety base, but Greek yogurt makes a lighter version
• Lime juice: Fresh is absolutely nonnegotiable here, it brightens everything and cuts the richness
• Chili powder: Start with one teaspoon, then add more if you want that gentle heat kick

Instructions

Get that corn ready:

Boil the kernels in salted water for about 7 minutes until they are tender but still have some crunch, then drain them and let them cool completely, otherwise they will wilt the vegetables

Prep all your vegetables:

Dice that cucumber into bite-sized pieces, halve the tomatoes, finely chop the onion, and toss everything into a large bowl with the cooled corn and cilantro

Whisk up the magic dressing:

In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper, whisking until it is completely smooth and creamy

Bring it all together:

Pour that gorgeous dressing over the vegetables and gently toss until every single piece is coated, then top with the crumbled feta

Let it chill:

Serve it right away if you are in a hurry, but letting it sit in the fridge for 30 minutes lets the flavors meld together into something truly special

Save

My aunt made a version of this at a family reunion last summer, and even the kids who swear they hate vegetables went back for seconds. Watching normally picky eaters get excited about a salad is pretty much the best feeling ever.

Making It Your Own

I have started adding diced avocado sometimes, and the creaminess pairs perfectly with the dressing. A sprinkle of Tajín on top adds this extra layer of citrusy spice that people cannot quite identify but absolutely love.

What To Serve It With

This salad shines next to anything grilled, especially spicy fish tacos or simple chicken breasts. It also works surprisingly well as a dip, scooped up with tortilla chips by people who cannot resist sneaking tastes before dinner is ready.

Storage and Make Ahead Tips

You can chop all the vegetables and make the dressing a day ahead, just keep them separate and toss right before serving. The leftovers actually taste pretty good the next day, though the texture will be softer.

• Keep the dressing in a separate container if you are taking this to a party
• Add the feta right before serving so it does not get soggy
• If it seems dry after chilling, a squeeze of fresh lime brings everything back to life

Save

Every time I bring this to a gathering, at least three people ask for the recipe, and that is basically the highest compliment a dish can receive. Happy summer eating.

Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Yes, you can substitute frozen corn—just thaw and pat dry before using. Canned corn works too; simply drain well and skip the cooking step entirely.

→ How long can this salad be stored?

Best enjoyed fresh, but you can refrigerate for up to 24 hours. The vegetables may release some liquid, so toss again before serving and add extra dressing if needed.

→ What can I use instead of feta cheese?

Goat cheese crumbles work beautifully for a tangy finish, or cotija cheese stays true to the Mexican street corn theme. For dairy-free options, simply omit or use vegan alternatives.

→ Can I make this spicy?

Absolutely. Increase the chili powder to taste, add diced jalapeños, or finish with Tajín seasoning for extra heat. The lime dressing balances spice perfectly.

→ Is there a lighter dressing option?

Replace half or all of the mayonnaise and sour cream with Greek yogurt. The tangy flavor and creamy texture remain while reducing calories significantly.

→ What dishes pair well with this salad?

Works wonderfully alongside grilled chicken, steak, or fish. Also excellent as a topping for tacos, filling for lettuce wraps, or scooped up with tortilla chips as a chunky dip.