Mexican Cucumber Salad

We’ve said it before and we’ll say it again: salads do not have to be boring. If you aren’t a big fan of the typical lettuce loaded salads then you are in luck. Today’s recipe is free of leafy greens (other than cilantro, but that’s a herb) and absolutely delicious. This Mexican Cucumber Salad takes all the elements of our favorite tangy Mexican street corn and combines them with fresh cucumbers for an irresistible summer side dish. The best part just might be how easy it is to make. You don’t have to as much as turn on the oven to get this dish on the table!

You’ll start things off by making a creamy dressing. Mix together the sour cream, mayo, cotija cheese, the juice and zest of one lime, minced garlic, and some chili powder. We’ve opted for frozen corn in this recipe to make preparation super simple. If you weren’t able to take your corn out ahead of time, microwaving it for 30-60 seconds should do that trick. Add the cucumbers, thawed corn, and the remaining ingredients to a large salad bowl, then pour the dressing over the top. Easy as that, this delicious and crunchy salad is ready to be served. If you’re not ready to eat just yet, store it in the fridge as it’s best chilled.



3 tablespoons sour cream

1 tablespoon mayo

¼ cup cotija cheese, crumbled

1 lime, juice and zest

1 clove garlic, minced

½ teaspoon chili powder

2 english cucumbers, thinly sliced

1 cup frozen corn, thawed

¼ cup cilantro, roughly chopped

¼ cup red onion, finely diced

Salt and pepper to taste



In a small bowl, mix together the sour cream, mayo, cotija, lime juice and zest, garlic, and chili powder.

In a large salad bowl, mix together the cucumbers, corn, cilantro, and red onion. Pour the dressing over the salad and toss to combine.

Chill until ready to serve.

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