A refreshing and creamy salad that I make by blending crisp cucumbers with sweet corn and a smooth cottage cheese–based dressing. The flavors are inspired by Mexican street corn, and the Tajín seasoning with cotija cheese gives it that zesty, savory twist I really enjoy.
Why You’ll Love This Recipe
I love this salad because it’s light but still has a satisfying creaminess. The cucumbers keep it fresh and crunchy, while the corn adds sweetness and the dressing ties it all together. I also like how quickly I can put it together—it takes just about 10 minutes with no cooking required. It works great as a side dish for grilled meals, or I make it as a simple lunch when I want something refreshing but flavorful.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup cottage cheese (or equal mix of sour cream and mayo)
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5 mini cucumbers, sliced (or 2 English cucumbers)
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1¼ cups corn kernels (canned or thawed frozen)
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¼ cup pickled red onions
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2 tbsp cotija cheese, plus extra for topping
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⅓ cup chopped fresh cilantro, plus extra for topping
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1 tsp Tajín seasoning, plus more for topping
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Kosher salt, to taste
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Freshly ground black pepper, to taste
directions
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I start by blending cottage cheese (or the sour cream and mayo mixture) in a blender or food processor until smooth, about 1 minute.
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In a large bowl, I combine the sliced cucumbers, corn kernels, pickled red onions, cotija cheese, cilantro, Tajín, salt, and pepper.
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I pour the blended cottage cheese over the mixture and stir until everything is evenly coated.
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Then I divide the salad between two plates or bowls.
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I finish by topping with extra cotija cheese, cilantro, and a sprinkle of Tajín.
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I serve it right away for the best texture and flavor.
Servings and timing
This salad makes 2 servings. It takes about 10 minutes to prepare, and since it’s a no-cook recipe, the total time is also just 10 minutes.
storage/reheating
I find this salad is best enjoyed fresh. Cucumbers release water quickly, so if I leave it for too long, it becomes watery. If I want to prepare ahead, I keep the dressing separate and combine it with the cucumbers and corn right before serving. Leftovers can be stored in the fridge for a few hours, but I don’t recommend overnight storage since the texture won’t be the same.
FAQs
Can I make this salad ahead of time?
I can prep the ingredients in advance, but I mix everything together only right before serving so it stays fresh and crisp.
What can I use instead of cottage cheese?
If I don’t want to use cottage cheese, I swap it with sour cream, mayo, or a combination of the two for a richer dressing.
Can I use fresh corn instead of canned or frozen?
Yes, I like to use freshly grilled corn when I want a smoky boost—it makes the salad even more flavorful.
How do I keep the salad from getting watery?
I serve it immediately after mixing. If I need to store it, I keep the dressing separate and combine it just before serving.
Is this salad vegetarian?
Yes, this version is vegetarian as long as I use cottage cheese or dairy-based substitutes for the dressing.
Conclusion
I really enjoy how quick, simple, and flavorful this street corn creamy cucumber salad is. The crisp cucumbers, sweet corn, tangy dressing, and zesty Tajín seasoning all come together for a refreshing dish I can serve as a side or enjoy on its own. It’s a recipe I turn to when I want something light, satisfying, and full of fresh flavors.
Print
Street Corn Creamy Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad / Side Dish
- Method: No‑cook (assemble)
- Cuisine: American‑Mexican fusion
- Diet: Vegetarian
Description
A refreshing, creamy salad blending sliced cucumbers with corn and a cottage‑cheese‑based dressing, inspired by Mexican street corn.
Ingredients
- ½ cup cottage cheese (or equal mix of sour cream and mayo)
- 5 mini cucumbers, sliced (or 2 English cucumbers)
- 1¼ cups corn kernels (canned or thawed frozen)
- ¼ cup pickled red onions
- 2 tbsp cotija cheese, plus extra for topping
- ⅓ cup chopped fresh cilantro, plus extra for topping
- 1 tsp Tajín seasoning, plus more for topping
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Blend cottage cheese (or sour cream/mayo mix) in a blender or food processor until smooth (about 1 minute).
- In a large bowl, combine sliced cucumbers, corn kernels, pickled red onions, cotija cheese, chopped cilantro, Tajín, salt, and pepper.
- Pour the blended cottage cheese over the salad mixture and stir until everything is well combined.
- Divide between two plates or bowls.
- Top with extra cotija cheese, cilantro, and a sprinkle of Tajín.
- Serve immediately for best texture and flavor.
Notes
- Serve right away—cucumbers release water over time, so the salad may become watery if left too long.
- Use freshly grilled corn for a smoky boost instead of canned or frozen.
- Adjust the dressing richness by substituting part or all of the cottage cheese with sour cream and mayo, if preferred.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 277 kcal
