Mexican Cucumber Salad with Sweet Corn 

This vibrant Mexican Cucumber Salad blends crisp mini cucumbers and sweet corn with creamy, tangy Cotija dressing for a fresh side brimming with Latin flair. Inspired by elote—aka Mexican street corn—it delivers that bold flavor in a simple no-cook dish you can whip up in just 10 minutes. Add-ins like red onion and cilantro bring brightness, while lime juice and chili powder add zing. Perfect for summer cookouts, tacos, or as a Mexican-style side, it's quick, healthy, and endlessly customizable. A breezy salad that speaks "fiesta" in every bite. 

Ingredients

• 6 mini cucumbers, thinly sliced
  
  

• 1 cup frozen corn, thawed
  
  

• 2 Tbsp sour cream
  
  

• 2 Tbsp mayonnaise (light optional)
  
  

• 2 Tbsp Cotija cheese, crumbled (or substitute feta)
  
  

• Zest and juice of 1 lime
  
  

• 1 clove garlic, minced
  
  

• ½ tsp chili powder
  
  

• ¼ cup minced red onion
  
  

• ¼ cup minced cilantro
  
  

• Sea salt, to taste 

Directions

1. In a bowl, whisk together sour cream, mayonnaise, Cotija cheese, lime zest and juice, minced garlic, and chili powder until smooth.
   
   

2. Add sliced cucumbers, thawed corn, red onion, and cilantro. Gently toss until all ingredients are evenly coated.
   
   

3. Taste and season with salt as needed. Serve immediately, or chill briefly before serving for melded flavors and extra crisp.
   
   

Nutrients (per serving; makes ~4 servings)

• Calories: ~101 kcal
  
  

• Protein: ~3 g
  
  

• Fat: ~5 g
  
  

• Carbohydrates: ~12 g
  
  

• Sodium: (sea salt & Cotija) moderate
  
  

• Fiber: ~1–2 g