This Mexican Cucumber Salad with Sweet Corn brings all the vibrant flavors of traditional elote (Mexican street corn) into a cool and refreshing side dish. Crisp mini cucumbers, sweet bursts of corn, tangy cotija cheese, and a zesty lime dressing come together in minutes. It’s creamy, crunchy, and perfectly spiced with a touch of chili powder—ideal for taco nights, backyard cookouts, or as a flavorful side to grilled meats.
Inspired by the bold, irresistible flavors of Mexico’s beloved street snacks, this salad adds brightness and texture to your summer menu without turning on the stove. Quick to make and endlessly adaptable, it’s the kind of dish you’ll find yourself coming back to again and again.
Why You’ll Love This Recipe
- Fast and easy: Ready in just 10 minutes
- Combines creamy, tangy, and spicy flavors
- Refreshing with a satisfying crunch
- Naturally gluten-free and vegetarian
- Perfect for potlucks, BBQs, or meal prep
Ingredients
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (regular or light)
- 2 tablespoons cotija cheese (crumbled, or use feta as a substitute)
- 1 lime (zest and juice)
- ½ teaspoon chili powder
- 1 clove garlic, minced
- 6 mini cucumbers, thinly sliced
- 1 cup frozen corn, thawed
- ¼ cup cilantro, minced
- 2 tablespoons red onion, finely minced
- Sea salt, to taste
Instructions
Step 1: Make the Creamy Dressing
In a medium-sized mixing bowl, whisk together sour cream, mayonnaise, crumbled cotija cheese, lime zest and juice, chili powder, and minced garlic until smooth and creamy.
Step 2: Assemble the Salad
Add the sliced cucumbers, thawed corn, cilantro, and red onion to the bowl. Gently toss until all the vegetables are well coated in the dressing.
Step 3: Season and Serve
Taste and adjust the seasoning with sea salt if needed. Serve immediately for maximum crunch or refrigerate for 15–30 minutes to allow the flavors to meld.
Tips for Success
- Use mini cucumbers for the best crunch and mild flavor
- Cotija cheese adds authentic saltiness, but feta or queso fresco works well too
- Add diced jalapeños for a spicy kick
- For a vegan version, substitute with plant-based mayo and sour cream
Storage
Refrigerator: Store in an airtight container for up to 2 days. Best enjoyed fresh as the cucumbers can release water over time.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Grilled or boiled fresh corn adds even more flavor and texture.
Is this salad spicy?
Only mildly. For more heat, add extra chili powder or a chopped jalapeño.
What’s a good main dish to pair with this?
It pairs perfectly with grilled chicken, carne asada, fish tacos, or burritos.
Final Thoughts
This Mexican Cucumber Salad with Sweet Corn is more than just a side dish—it’s a flavor-packed, refreshing celebration of texture and zest. Quick to throw together and bursting with personality, it complements everything from tacos to grilled steak or can be enjoyed all on its own. Light yet satisfying, it brings just the right balance of creaminess and crunch to every bite.
Whether you’re feeding a crowd or just yourself on a warm day, this salad is a go-to recipe that delivers delicious results every time. Don’t forget the squeeze of extra lime right before serving—it makes the flavors sing.
Share Your Creations
Loved this cool, spicy twist on cucumber salad? Snap a pic and tag it with #CucumberCornSalad or #EloteInspired on Instagram or Pinterest—we’d love to see your delicious take!
Mexican Cucumber Salad with Sweet Corn
Ingredients
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise regular or light
- 2 tablespoons cotija cheese crumbled, or use feta as a substitute
- 1 lime zest and juice
- ½ teaspoon chili powder
- 1 clove garlic minced
- 6 mini cucumbers thinly sliced
- 1 cup frozen corn thawed
- ¼ cup cilantro minced
- 2 tablespoons red onion finely minced
- Sea salt to taste
Instructions
Step 1: Make the Creamy Dressing
- In a medium-sized mixing bowl, whisk together sour cream, mayonnaise, crumbled cotija cheese, lime zest and juice, chili powder, and minced garlic until smooth and creamy.
Step 2: Assemble the Salad
- Add the sliced cucumbers, thawed corn, cilantro, and red onion to the bowl. Gently toss until all the vegetables are well coated in the dressing.
Step 3: Season and Serve
- Taste and adjust the seasoning with sea salt if needed. Serve immediately for maximum crunch or refrigerate for 15–30 minutes to allow the flavors to meld.
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