Hot afternoon, backyard umbrella up, and a bowl of this salad chilling in the fridge. That’s how summer should taste. Inspired by the creamy, chili-dusted flavors of Mexican street corn, this Mexican Cucumber Salad with Sweet Corn comes together in just 20 minutes and cools you from the inside out. It’s crunchy, creamy, and just the right amount of spicy.
Table of Contents
Why You’ll Love This Salad
First, it’s fast. You’ll have it ready in under half an hour, no stove sweating required.
Second, the ingredients are simple and affordable. You might even have most of them already.
And let’s talk about flavor. It’s bold and fresh with creamy dressing, sweet grilled corn, crisp cucumbers, and the mild heat of jalapeño. Every bite gives a little pop and crunch. Plus, it’s naturally gluten-free and great for outdoor meals.
Ingredients You’ll Need
Fresh Produce
You’ll need 2 English cucumbers, chopped for crunch. Sweet corn—grilled if you can—is essential. I used two ears, but frozen works fine too. Red onion adds bite, jalapeño gives heat, and fresh cilantro lifts everything up.
Dairy & Creamy Ingredients
The creamy base comes from sour cream and mayonnaise. Cotija cheese adds salty richness. If you can’t find cotija, feta works great too.
Seasonings & Extras
We whisk lime juice, minced garlic, chili powder, and sea salt into the dressing. Nothing fancy, just full flavor.
Ingredient Swaps & Tips
Use frozen corn if you’re short on time. If you love spice, keep the jalapeño seeds in—or toss in a second pepper. Cotija can be swapped with feta, and Greek yogurt can stand in for sour cream. Want extra tang? A sprinkle of Tajín seasoning makes a fun twist.
How to Make Mexican Cucumber Salad
Step 1 – Grill the Corn
Get a grill pan or outdoor grill hot. Grill corn on high heat until it’s charred in spots—just about 5 minutes. Let it cool slightly, then cut the kernels off the cob.
This is where that smoky-sweet flavor comes in. Totally worth it.
Step 2 – Prep the Veggies
Chop the cucumbers into bite-sized pieces. Toss them in a big bowl with the grilled corn, crumbled cheese, cilantro, red onion, and jalapeño.
This step is so satisfying. The colors pop, and you can already smell the brightness.
Step 3 – Mix the Dressing
In a small bowl, whisk together sour cream, mayo, lime juice, minced garlic, chili powder, and salt. The mix should look creamy and lightly pink from the chili powder.
Taste it. If it makes you smile, it’s ready.
Step 4 – Toss and Serve
Pour the dressing over the salad and toss until everything is coated. At this point, you can serve it right away, or chill it for 30 minutes to deepen the flavors.
Honestly, both ways are delicious.
Recipe Variations and Add-Ons
Add diced avocado for creaminess. Swap in feta if that’s what you’ve got. Craving more heat? Keep those jalapeño seeds or try a second pepper.
You could also sprinkle Tajín or hot sauce just before serving for an extra layer of flavor.
What to Serve With It
This salad pairs beautifully with grilled chicken or pork chops. It also shines next to tacos, especially fish or shrimp ones. For veggie nights, try it alongside grilled portobellos or stuffed peppers.
It’s also a refreshing break in a cookout spread right next to ribs or burgers.
Storage Tips
It’s best eaten fresh, but you can refrigerate leftovers for up to 2 days. Keep it in an airtight container. The cucumbers might release a little water, but it still tastes great.
Give it a quick stir before serving again.
Mexican Cucumber Salad with Sweet Corn Recipe Card
Print
Mexican Cucumber Salad – Fresh, Creamy & Amazing Flavor
- Total Time: 20 minutes
- Yield: 4 servings
Description
Inspired by the flavors of Mexican street corn, this refreshing cucumber and sweet corn salad is creamy, spicy, crunchy, and perfect for warm-weather meals. It’s quick to prep, easy to customize, and a colorful crowd-pleaser at BBQs, taco nights, or simple summer dinners.
Ingredients
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 English cucumbers, chopped
½ cup crumbled cotija cheese (or feta)
¼ cup chopped cilantro
¼ cup finely chopped red onion
1 jalapeño, seeded and minced
⅓ cup sour cream
3 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, finely minced
1 teaspoon chili powder
½ teaspoon sea salt
Instructions
1. Grill the corn on high heat until charred in spots (about 5 minutes). Let it cool and cut kernels off the cob.
2. In a large bowl, combine cucumbers, grilled corn, cotija cheese, cilantro, red onion, and jalapeño.
3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, chili powder, and salt.
4. Pour the dressing over the salad and toss to coat everything evenly.
5. Serve immediately or refrigerate for 30 minutes to chill before serving.
Notes
Cotija cheese can be substituted with feta.
Use frozen corn if fresh isn’t available.
To increase heat, keep jalapeño seeds or add another pepper.
Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Great alongside grilled meats, tacos, or as a BBQ side.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Summer Veggies Recipes
- Method: Grilled, Mixed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 222
- Sugar: 5g
- Sodium: 505mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
More Such Recipes
If you like this salad, you might also love:
- This creamy California roll cucumber salad that’s like sushi in a bowl: California roll cucumber salad
- A bold and tangy Thai cucumber salad full of bite and crunch: Thai cucumber salad
- Sweet and sour cucumber and onions in vinegar salad for pickle lovers: Cucumber and onions in vinegar
- Or my baked twist on elote, the Mexican street corn casserole: Mexican street corn casserole
FAQs
What is a Mexican sweet corn salad called?
It’s often called “esquites,” which is the spoonable version of elote, Mexican street corn. This recipe draws inspiration from that.
What should not be mixed with cucumber salad?
Avoid watery dressings or overly juicy veggies like tomatoes if you want to keep it crisp. Also, strong-flavored fish or meats can overpower it.
Do corn and cucumber go together?
Absolutely. Sweet corn and cucumber are a perfect summer match fresh, crisp, and a little sweet.
Does cucumber salad go with butter chicken?
Not really. The flavors clash a bit. Stick to naan, rice, or Indian sides with butter chicken.
What not to pair with cucumbers?
Avoid dairy-heavy mains with cucumber unless it’s a cold plate. Also, acidic dishes like citrusy ceviche can make cucumbers lose their texture.
Final Thoughts
This Mexican Cucumber Salad with Sweet Corn is the kind of side dish that makes the meal. It’s fresh, fast, and flexible. You can keep it mild or turn up the heat. Eat it right away or chill it for later.
If you try it, let me know how it goes especially if you put your own spin on it. You can also follow along for more on Pinterest or say hey over on Facebook.