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
