Description
A refreshing and tangy Mexican Cucumber Salad featuring crisp mini cucumbers, sweet corn, and a creamy lime and chili-spiced dressing with cotija cheese and fresh cilantro. Perfect as a light side dish for any Mexican-inspired meal or a cool snack on a warm day.
Ingredients
Scale
Dressing
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (light optional)
- 2 tablespoons cotija cheese, crumbled
- Zest and juice of 1 lime
- ½ teaspoon chili powder
- 1 clove garlic, minced
Salad
- 6 mini cucumbers, thinly sliced
- 1 cup frozen corn, thawed
- ¼ cup cilantro, minced
- 2 tablespoons minced red onion
- Sea salt, to taste
Instructions
- Make the dressing: In a medium-sized bowl, combine sour cream, mayonnaise, cotija cheese, lime zest and juice, chili powder, and minced garlic. Stir thoroughly until the mixture is smooth and well blended.
- Add the vegetables: Mix in the thinly sliced mini cucumbers, thawed corn, minced cilantro, and red onion into the dressing. Toss everything together carefully until all the ingredients are evenly coated with the dressing.
- Final touch: Season the salad with sea salt to taste. Chill the salad before serving to enhance its refreshing flavors. Serve cold and enjoy as a crisp, flavorful side dish.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving.
- Light mayonnaise can be used to reduce fat content without sacrificing creaminess.
- Cotija cheese can be substituted with feta if unavailable.
- If mini cucumbers are not available, use regular cucumbers thinly sliced and deseeded.
- Adjust chili powder amount to your preferred level of spiciness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican cucumber salad, cucumber corn salad, cotija cheese salad, lime chili salad, no-cook salad
