Mexican Cucumber Salad
This vibrant Mexican Cucumber Salad combines refreshing cucumbers, sweet corn, creamy cotija cheese, and a zesty dressing, bringing a fresh twist to your favorite street food, Mexican elote. Perfect as a side dish, it complements tacos, grilled meats, or is delicious on its own. Easy to make, gluten-free, and full of bold flavors, this salad is a crowd-pleaser!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 cup crumbled cotija cheese (or feta)
Zest and juice of 1 lime
1 teaspoon chili powder
1 garlic clove, minced
2 cups chopped cucumbers
1 cup frozen corn (thawed)
1/4 cup chopped cilantro
1/4 cup red onion, minced
Sea salt, to taste
Instructions
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In a large bowl, combine sour cream, mayonnaise, cotija cheese, lime zest and juice, chili powder, and minced garlic. Stir until the mixture is smooth and well-combined.
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Add chopped cucumbers, thawed corn, cilantro, and red onion to the bowl. Toss gently to combine all ingredients.
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Season with sea salt to taste.
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Serve immediately and enjoy the fresh, zesty flavors!
Notes
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For a dairy-free version, swap the sour cream and cotija with dairy-free alternatives.
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Add diced avocado for extra creaminess.
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Make it spicier by incorporating a minced jalapeño or more chili powder.
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Best served fresh, but can be stored in the fridge for up to 2 days.
Find it online: https://recipesbyjanet.com/mexican-cucumber-salad/
