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Mexican Street Corn Salad in Cucumber Cups

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

  1. 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.

  2. 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.