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4.86 from 7 votes

Mexican Street Corn Salad with Cucumbers

This easy Mexican street corn salad with cucumbers is made with frozen corn and cucumbers. It’s served cold with fresh cilantro and vegan parmesan cheese and spicy, canned jalapeños. The creamy dressing is naturally dairy free, but it can be made vegan with one simple swap.
Prep Time10 minutes
Total Time10 minutes
Course: Sides
Cuisine: Mexican
Keyword: corn and cucumber salad, corn cucumber salad, corn salads, cucumber corn salad, mexican corn salad recipe, mexican cucumber salad, mexican street corn salad, mexican street corn salad recipe, street corn salad recipes
Servings: 4
Calories: 143kcal
Author: Melissa Belanger

Ingredients

  • 1 16- ounce packages frozen corn thawed (or equal amounts fresh corn)
  • 1/2 cup diced red onion
  • 1 cucumber seeded and sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons mayonnaise or vegan mayo
  • 1 tablespoons lime juice
  • 1 tablespoons diced green chilies or jalapeños
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • Vegan parmesan cheese optional for garnish

Instructions

  • In a large bowl, stir together all the ingredients (except the vegan parmesan).
  • Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.
  • Garnish with cheese before serving.

Nutrition

Calories: 143kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Sodium: 340mg | Fiber: 4g | Sugar: 2g | Vitamin C: 15mg