Name: Mexican Street Corn Cucumber Cups
Prep time: 15 min
Total time: 15 min
Ingredients: 2 ears corn (grilled, cooled and removed from the cob); 1 tablespoon olive oil; 1/4 cup plain Greek yogurt; 2 ounces Cotija cheese; 1/2 jalapeño pepper (minced); 1 clove garlic (minced); 1/4 cup fresh cilantro (chopped); 1 tablespoon lime juice; Zest of 1 lime; ¼ teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cucumbers (peeled and sliced into 1-inch pieces)

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Enjoy a daintier riff on street food with these Mexican Street Corn Cucumber Cups, a light summer appetizer that’s a perfect poolside snacking provision.

Summertime foods are some of my favorite foods. I love anything that can help revive and refresh me from the heat of the day, and these Mexican Street Corn Cucumber Cups are no exception.

Sure, something like sorbet will always do the trick, but what about when you’re craving crunchy /savory rather than creamy/sweet? Enter these Mexican Street Corn Cucumber Cups. I’m telling you, they are summer gold. So much so in fact, that had to I stage this shoot at my friend’s pool one sunny afternoon in order to best demonstrate how refreshing this summertime snack can be.

Let me share the inspiration behind this bite sized beauty. I mean, it’s obviously a spin on the popular street food. But this is the thing about Mexican street corn: It tastes amazing, of course, but it can prove to be messy. Whenever I try to eat it I feel like most of it ends up on the floor or around my mouth rather than in it, so I never feel very ladylike eating it.

That’s why I deconstructed it and filled it up in a cool and crunchy cucumber cup. It’s a low calorie swap for tortilla chips, thus a dainty, healthy and quite ladylike vessel to serve the corn salad in. The corn salad itself gets a healthier spin also, with Greek yogurt replacing traditional mayonnaise. And the rest of the gang’s all tossed in there, too: cotija, cilantro, lime and jalapeño, ay!

Even if you don’t have a pool to lounge around in or near, you still need these Mexican Street Corn Cucumber Cups in your life. Serve it with a batch of my White Peach Frosè at your next get together and I promise people will bow down to you in all your domestic summery goddess glory.

Mexican Street Corn Salad in Cucumber Cups

4.84 from 6 votes

Mexican Street Corn Cucumber Cups

Enjoy a daintier riff on street food with these Mexican Street Corn Cucumber Cups, a light summer appetizer that's a perfect poolside snacking provision.

Course Appetizer

Cuisine American, Mexican

Keyword 5 de mayo recipes, cucumber appetizer, healthy Mexican appetizer

Prep Time 15 minutes

Total Time 15 minutes

Servings 24

Calories 300 kcal

Ingredients

2 ears corn grilled, cooled and removed from the cob
1 tablespoon olive oil
1/4 cup plain Greek yogurt
2 ounces Cotija cheese
1/2 jalapeño pepper minced
1 clove garlic minced
1/4 cup fresh cilantro chopped
1 tablespoon lime juice
Zest of 1 lime
¼ teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
4 cucumbers peeled and sliced into 1-inch pieces

Instructions

Add corn, olive oil, Greek yogurt, Cotija, jalapeño, garlic, cilantro, lime juice, lime zest, cumin, chili powder, salt and pepper to a medium sized bowl and stir to combine.
Using a melon baller, scoop the middle portion out of each cucumber slice to form cups, leaving the bottom intact. Spoon Mexican street corn salad into cucumber cups.

Comments

Christine Keys July 26, 2017 at 1:33 pm

Oh my word, yum! I love how fresh cucumber is!

Mexican Street Corn Cucumber Cups

Ingredients

Instructions

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