Save
This Mexican cucumber salad brings together all the bold flavors of classic street food with refreshing crunch. I love tossing this together when I want something quick, zesty, and different from the usual side dishes. It is perfect for any Mexican meal or even as a crave-worthy snack during warm weather.
I tried this one summer when I was craving elote but had only cucumbers and frozen corn. It has become my go-to for effortless potlucks and everyone always asks for the recipe.
Ingredients
- Mini cucumbers: for maximum crunch and delicate skin
- Frozen corn: for sweetness and bright color thawed is best
- Cotija cheese: for salty punch choose a crumbly block if you can
- Sour cream: for classic tangy creaminess
- Mayonnaise: for smooth texture use a good quality brand
- Fresh lime zest and juice: for brightness pick a lime that feels heavy for its size
- Chili powder: for smoky gentle heat
- Fresh garlic: for that authentic bite
- Cilantro: for herby freshness pick vibrant green bunches
- Red onion: for a little sharpness and color mince finely for the best blend
- Sea salt: to balance and bring all the flavors together
Step-by-Step Instructions
- Make the Dressing:
- In a medium bowl whisk sour cream mayonnaise cotija cheese lime zest lime juice chili powder and minced garlic together until you get a smooth creamy dressing and the cheese is evenly distributed
- Prep and Mix the Vegetables:
- Slice mini cucumbers into thin rounds for the crunch you want Add to the bowl with the dressing Toss in thawed corn minced cilantro and red onion
- Combine Everything:
- Mix gently with a spoon until all ingredients are coated and the colors are well combined Taste and add a little sea salt as needed
- Chill and Serve:
- If you like your salad extra crisp and cold cover the bowl and refrigerate for ten to fifteen minutes before serving
Save
I always look forward to sprinkling cotija over the top because it reminds me of my visits to Mexican markets with my cousins as a kid Chilling the salad truly brings out the flavors and makes memories of sunny afternoons.
Storage Tips
You can refrigerate leftovers in an airtight container for up to two days The cucumbers stay crisp and the flavors meld beautifully Avoid freezing as the veggies will lose texture
Ingredient Substitutions
If you cannot find cotija cheese crumbled feta works really well For extra heat try mixing in diced jalapeño or swap cilantro with parsley if needed
Save
Serving Suggestions
Serve as a bright side with tacos enchiladas grilled chicken or steak For a heartier option toss in black beans or avocado chunks Sometimes I eat a bowl on its own for lunch when I want something filling but fresh
Cultural Context
Inspired by the bold flavors of Mexican street corn this salad captures the spirit of community and celebration The creamy spicy dressing is typical of family gatherings and local taquerias and the cucumbers give a lighter twist that is perfect for summer tables
Recipe FAQs
- → Can I substitute cotija cheese with something else?
Yes, feta cheese is a great stand-in if cotija isn't available. It has a similar crumbly texture and salty flavor.
- → Should I peel the cucumbers before slicing?
Peeled cucumbers aren’t necessary if using mini or Persian varieties—their skins are tender and add great crunch.
- → Do I need to cook the frozen corn?
No cooking is needed. Just thaw the corn fully so it mixes well with the other ingredients.
- → How spicy is this dish?
It’s mildly spicy from the chili powder, but you can adjust the heat by adding more or less to suit your preference.
- → How far ahead can I make this?
For best texture, prepare it just before serving, though it can be chilled for an hour or two ahead of time.
- → Can I use regular cucumbers?
Yes, but remove seeds and slice thinly for optimal crunch and consistency within the salad.