Mexican Cucumber Salad with Sweet Corn

This vibrant Mexican Cucumber Salad—also called “cucumber elote salad”—captures the beloved flavors of Mexican street corn in a refreshing, chilled dish. Crisp cucumber slices combine with sweet corn and tangy cotija cheese, all tossed in a creamy, zesty dressing made with lime, garlic, and chili powder. Quick to prepare and full of bold flavors, it’s the perfect side dish for tacos, grilled meats, or summer cookouts. With no need to grill or roast, this salad is ready in just 10 minutes, making it a simple yet flavor-packed addition to any meal.

Ingredients (Serves approximately 4)

Dressing

• 2 tablespoons sour cream

• 2 tablespoons mayonnaise

• 2 tablespoons cotija cheese (or feta)

• Zest and juice of 1 lime

• 1/2 teaspoon chili powder

• 1 clove garlic, minced

Salad

• 6 mini cucumbers, thinly sliced

• 1 cup frozen corn, thawed (or canned corn, drained)

• 1/4 cup fresh cilantro, minced

• 2 tablespoons red onion, minced

• Sea salt, to taste
  
  

Directions

1. Prepare the dressing
   In a medium bowl, whisk together sour cream, mayonnaise, cotija cheese, lime zest and juice, chili powder, and minced garlic until smooth.

2. Assemble the salad
   Add the sliced cucumbers, corn, cilantro, and red onion to the bowl with the dressing. Toss everything together until well coated.

3. Serve
   Taste and season with sea salt as needed. Serve immediately for the best texture and flavor. This salad is ideal when fresh.
   
   

Nutritional Information (per serving; approximately 4 servings)

• Calories: 150–170 kcal

• Fat: 12 g

• Carbohydrates: 10–12 g

• Protein: 3 g

• Sodium: Moderate (depends on salt and cheese used)