Why You’ll Love This Recipe
This salad brings together the best of both worlds: the viral appeal of cucumber salad and the irresistible flavors of elote (Mexican street corn). It’s creamy, crunchy, tangy, and spiced just right with Tajin. Whether you’re eating it solo or serving it alongside tacos or grilled dishes, it’s guaranteed to be a hit. Plus, it’s vegetarian, quick to prepare, and packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1/2 cup cottage cheese (or equal mix of sour cream and mayo)
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5 mini cucumbers, sliced
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1 1/4 cups canned or frozen (thawed) corn kernels
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1 teaspoon Tajin (plus more to sprinkle over top)
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1/3 cup chopped fresh cilantro (plus more to sprinkle over top)
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2 tablespoons cotija cheese (plus more to sprinkle over top)
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1/4 cup pickled red onions
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Kosher salt, pepper
Directions
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Add the cottage cheese to a blender or food processor and blend until smooth, about 1 minute.
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In a large bowl, combine the sliced cucumbers, corn, Tajin, chopped cilantro, cotija cheese, pickled red onions, kosher salt, and pepper.
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Pour the blended cottage cheese over the mixture and stir until fully combined.
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Divide the salad between two plates or bowls.
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Top with additional Tajin, cilantro, and cotija cheese for extra flavor and presentation.
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Serve immediately.
Servings and timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Estimated calories per serving: 277 kcal
Variations
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Vegan version: Use a plant-based sour cream or cashew cream in place of cottage cheese, and skip the cotija or replace it with vegan feta.
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Add protein: Mix in grilled chicken, shrimp, or black beans for a more filling main dish.
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Spice it up: Add chopped jalapeños or a dash of hot sauce for extra heat.
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Extra veggies: Toss in cherry tomatoes, avocado chunks, or diced bell peppers for more variety and nutrients.
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Different cheese: Substitute feta or queso fresco if you don’t have cotija cheese.
Storage/Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release water and lose some crunch over time. This salad is best enjoyed fresh and does not require reheating.
FAQs
What is Tajin, and can I substitute it?
Tajin is a Mexican seasoning made of chili peppers, lime, and salt. If you don’t have it, you can substitute with a mix of chili powder, lime zest, and salt.
Can I use regular cucumbers instead of mini cucumbers?
Yes, just make sure to remove the seeds and slice them thinly. Mini cucumbers are preferred for their crisp texture and lower water content.
Is there a dairy-free alternative to cottage cheese?
Yes, you can use a dairy-free sour cream or blend soaked cashews with lemon juice and salt to create a creamy base.
Can I make this salad ahead of time?
You can prepare the components ahead, but it’s best to mix everything just before serving to maintain the crispness of the cucumbers.
How can I make it spicier?
Add diced jalapeños, hot sauce, or extra Tajin to increase the heat level.
What type of corn works best?
Canned, frozen (thawed), or fresh corn all work well. Just make sure it’s cooked and cooled before adding it to the salad.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I use feta cheese instead of cotija?
Yes, feta cheese has a similar salty and crumbly texture and works well as a substitute.
What if I don’t have pickled red onions?
You can use fresh red onions or make a quick pickle by soaking sliced onions in vinegar, sugar, and salt for 10–15 minutes.
Can this be served as a main dish?
Yes, it’s hearty enough to be a meatless main dish, especially if you add protein like beans or grilled chicken.
Conclusion
Street Corn Cucumber Salad is a flavor-packed, quick, and healthy dish that brings vibrant street food flair to your table. Whether you’re keeping it simple for a light lunch or serving it as a unique side, this salad delivers freshness, texture, and bold taste in every bite. Give it a try next time you’re craving something easy and exciting.
Print
Street Corn Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Street Corn Cucumber Salad is a refreshing, creamy, and tangy dish that combines the crispness of cucumbers with the bold flavors of Mexican street corn. It’s quick to prepare, vegetarian, and perfect as a side or meatless main.
Ingredients
1/2 cup cottage cheese (or equal mix of sour cream and mayo)
5 mini cucumbers, sliced
1 1/4 cups canned or frozen (thawed) corn kernels
1 teaspoon Tajin (plus more to sprinkle over top)
1/3 cup chopped fresh cilantro (plus more to sprinkle over top)
2 tablespoons cotija cheese (plus more to sprinkle over top)
1/4 cup pickled red onions
Kosher salt, to taste
Black pepper, to taste
Instructions
- Add the cottage cheese to a blender or food processor and blend until smooth, about 1 minute.
- In a large bowl, combine the sliced cucumbers, corn, Tajin, chopped cilantro, cotija cheese, pickled red onions, kosher salt, and pepper.
- Pour the blended cottage cheese over the mixture and stir until fully combined.
- Divide the salad between two plates or bowls.
- Top with additional Tajin, cilantro, and cotija cheese for extra flavor and presentation.
- Serve immediately.
Notes
For a vegan version, use plant-based sour cream and skip or replace cotija with vegan cheese.
Customize with extra veggies like cherry tomatoes or bell peppers.
Add protein like grilled chicken, shrimp, or black beans to make it a main dish.
Best enjoyed fresh; refrigerate leftovers for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg
