Description
This vibrant Mexican Street Corn Salad with Cucumbers is a fresh, zesty side dish perfect for summer gatherings. Featuring sweet corn, crisp cucumbers, tangy lime, and a hint of chili, it's a creamy and flavorful salad that brings the essence of Mexican street food to your table in just minutes.
Ingredients
Vegetables
- 1 16-ounce package frozen corn, thawed (or equal amount of fresh corn)
- 1/2 cup diced red onion
- 1 cucumber, seeded and sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon diced green chilies or jalapeños
Dressing & Seasoning
- 2 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Optional Garnish
- Vegan parmesan cheese
Instructions
- Combine Ingredients: In a large bowl, stir together the thawed corn, diced red onion, sliced cucumber, chopped cilantro, diced green chilies or jalapeños, mayonnaise, lime juice, chili powder, and salt until thoroughly mixed.
- Let Flavors Develop: Allow the salad to sit for about 30 minutes at room temperature to let the flavors meld and deepen, enhancing the overall taste.
- Garnish and Serve: Before serving, garnish the salad with vegan parmesan cheese if desired to add a savory, cheesy note.
Notes
- For a spicier kick, add more jalapeños or a pinch of cayenne pepper.
- Use fresh corn when in season for a sweeter, more vibrant taste.
- This salad can be made vegan by using vegan mayonnaise and vegan parmesan cheese.
- Serve chilled for a refreshing summer side dish or at room temperature for more pronounced flavors.
- Can be stored covered in the refrigerator for up to 2 days; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
