Street Corn Cucumber Salad (Elote Style)
A refreshing salad combining the creamy, tangy, and spicy flavors of Mexican street corn (elote) with crisp cucumber.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked corn kernels (grilled or roasted preferred)
- 2 large cucumbers, diced
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 1/4 cup mayonnaise or Mexican crema
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder (or more to taste)
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped red onion
- Salt and black pepper to taste
- Optional: 1 jalapeño, seeded and minced
Instructions
- If using fresh corn, grill or roast the cobs until lightly charred. Cut kernels from the cob and place them in a large bowl.
- Add the diced cucumber, crumbled Cotija cheese, chopped cilantro, and red onion to the bowl with the corn.
- In a small bowl, whisk together the mayonnaise (or crema), lime juice, chili powder, and cumin until smooth. If using, mix in the minced jalapeño.
- Pour the dressing over the corn and cucumber mixture.
- Gently toss all ingredients until everything is evenly coated with the dressing.
- Season with salt and pepper to your preference.
- Chill the salad for at least 15 minutes before serving to allow the flavors to combine.
Notes
- For a smoky flavor, use fire-roasted corn kernels.
- If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
- Serve immediately or keep chilled for up to two days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5
- Sodium: 350
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 7
- Cholesterol: 15