Homemade Mexican Elote Cucumber Salad
This Mexican Cucumber Salad is the ultimate refresher for those warm afternoons when you want something that hits all the flavor notes without turning on the oven. It’s a vibrant, crunchy take on traditional elote, trading the heavy corn-on-the-cob for crisp English cucumbers and sweet kernels.
Ingredients
- 2 large English cucumbers sliced into half-moons
- 1.5 cups corn kernels canned, fresh, or frozen/thawed
- ¼ cup red onion finely diced
- ⅓ cup fresh cilantro chopped
- ¼ cup Cotija cheese crumbled
- For the Dressing:
- 3 tbsp Greek yogurt or sour cream
- 1.5 tbsp mayonnaise
- Juice of 1 large lime
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp garlic powder
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the sliced cucumbers, corn, red onion, and cilantro.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, smoked paprika, chili powder, and garlic powder until smooth.
- Pour the dressing over the cucumber mixture and toss well to ensure every piece is coated.
- Gently fold in the crumbled cotija cheese.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with an extra dusting of paprika and serve immediately or chill for 20 minutes for best flavor.