Mexican Cucumber Salad Recipe
If you’re looking for a fresh, zesty side dish with a bit of a kick, this Mexican Cucumber Salad is just the thing. It’s a vibrant mix of crisp cucumbers, sweet corn, and tangy cotija cheese, all tossed in a creamy, flavorful dressing. This salad is perfect for summer barbecues, potlucks, or as a refreshing accompaniment to your favorite Mexican dishes. It’s quick to prepare, bursting with flavor, and sure to be a hit at your next gathering. Let’s get started!
Ingredients
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (can be light)
- 2 tablespoons cotija cheese
- 1 lime (zest and juice)
- ½ teaspoon chili powder
- 1 clove garlic (minced)
- 6 mini cucumbers (sliced thin)
- 1 cup frozen corn (thawed)
- ¼ cup cilantro (minced)
- 2 tablespoons minced red onion
- Sea salt (to taste)
Directions
- Prepare the Dressing:
- In a medium-sized bowl, combine the sour cream, mayonnaise, cotija cheese, lime zest, lime juice, chili powder, and minced garlic. Mix everything together until smooth and well combined. The dressing should be creamy with a tangy, slightly spicy flavor.
- Assemble the Salad:
- Add the sliced mini cucumbers, thawed corn, minced cilantro, and red onion to the bowl with the dressing.
- Toss the salad ingredients until everything is evenly coated with the dressing. The vegetables should be well-mixed, ensuring each bite is full of flavor.
- Season and Serve:
- Season the salad to taste with sea salt, adjusting as needed to enhance the flavors.
- Serve the salad immediately for the freshest taste, or chill it in the refrigerator until you’re ready to enjoy. This salad is best served cold.
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Calories: 150 kcal per serving
- Servings: 4 servings
Tips for Perfect Mexican Cucumber Salad
- Cucumbers: Use mini cucumbers for extra crunch, but if you can’t find them, English cucumbers work well too. Just be sure to slice them thin for the best texture.
- Cheese: Cotija cheese adds a salty, tangy flavor that complements the salad beautifully. If you don’t have cotija, feta cheese can be a good substitute.
- Spice Level: Adjust the amount of chili powder to suit your heat preference. You can also add a pinch of cayenne pepper if you like it spicier.
This Mexican Cucumber Salad is not only quick and easy to make but also packed with refreshing flavors that will elevate any meal. It’s a great option for those hot days when you want something light yet satisfying. Enjoy it on its own, or pair it with your favorite grilled meats or tacos for a complete meal. Happy cooking!
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Mexican Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 1x
Description
This Mexican Cucumber Salad is a refreshing blend of crisp cucumbers, sweet corn, and zesty lime, all brought together by a creamy, flavorful dressing. The cotija cheese adds a delightful salty note, while the chili powder and garlic infuse the dish with a subtle kick that enhances its overall flavor profile. Perfect as a side dish for your summer BBQs or as a light, standalone meal, this salad is both simple to prepare and utterly delicious.
Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise (can be light)
2 tablespoons cotija cheese
1 lime (zest and juice)
½ teaspoon chili powder
1 clove garlic (minced)
6 mini cucumbers (sliced thin)
1 cup frozen corn (thawed)
¼ cup cilantro (minced)
2 tablespoons minced red onion
Sea salt (to taste)
Instructions
In a medium-sized bowl, combine the sour cream, mayonnaise, cotija cheese, lime zest, lime juice, chili powder, and minced garlic. Mix until smooth and well combined.
Add the sliced mini cucumbers, thawed corn, minced cilantro, and red onion to the bowl. Toss the salad ingredients until everything is evenly coated with the dressing.
Season the salad to taste with sea salt, adjusting as needed. Serve immediately or chill in the refrigerator until ready to serve.
- Prep Time: 10 minutes
Nutrition
- Calories: 150