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Mexican Street Corn Salad with Cucumber

Mexican Street Corn Salad with Cucumber

A refreshing Mexican Street Corn Salad with Cucumber featuring corn, cucumbers, and spices.
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Prep Time 10 minutes
Flavor Development Time 30 minutes
Total Time 10 minutes
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 143 kcal

Equipment

  • Large bowl

Ingredients
  

  • 1 packages frozen corn thawed or fresh corn
  • ½ cup diced red onion
  • 1 whole cucumber seeded and sliced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons mayonnaise or vegan mayo
  • 1 tablespoon lime juice
  • 1 tablespoon diced green chilies or jalapeños
  • ½ teaspoon chili powder
  • ½ 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 minutes to let flavors develop.
  • Garnish with cheese before serving.

Notes

The creamy dressing is naturally dairy-free, but can be made vegan with one simple swap.

Nutrition

Serving: 1servingCalories: 143kcalCarbohydrates: 33gProtein: 5gFat: 2gSodium: 340mgFiber: 4gSugar: 2gVitamin C: 15mg
Keyword Cold Salad, Cucumber Salad, easy salad, Mexican Street Corn Salad, Quick Recipe, Vegan Salad
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