Description
This refreshing Mexican Cucumber Salad combines crisp cucumbers, sweet corn, zesty lime, creamy dressing, and smoky chili powder for a simple yet vibrant side dish. Just 10 minutes of prep results in a tangy, savory salad perfect for summer or any occasion that calls for a light, flavorful dish.
Ingredients
Dressing
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (can be light)
- 2 tablespoons cotija cheese (see notes for substitutions)
- 1 lime, zest and juice
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
Salad
- 6 mini cucumbers, thinly sliced
- 1 cup frozen corn, thawed
- 1/4 cup cilantro, minced
- 2 tablespoons red onion, minced
- Sea salt, to taste
Instructions
- Prepare the Dressing: In a medium-sized bowl, whisk together the sour cream, mayonnaise, cotija cheese, lime zest, lime juice, chili powder, and minced garlic until smooth and creamy.
- Combine the Vegetables: Add the sliced mini cucumbers, thawed corn, minced cilantro, and red onion to the bowl with the dressing. Gently toss everything together until all the vegetables are well coated.
- Season and Serve: Taste the salad and season with sea salt as desired. Serve immediately, or chill briefly in the refrigerator to let the flavors meld before serving.
Notes
- Feta cheese can be substituted for cotija if you don’t have cotija available.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Try adding diced avocado or chopped tomatoes for additional flavor and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 101
- Sugar: 1g
- Sodium: 164mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 12mg
