Mexican Cucumber Salad
This salad is the perfect side for any summer meal. It’s cool, crunchy, and packed with zesty flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad, Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons crumbled Cotija cheese
- Zest and juice of 1 lime
- ½ teaspoon chili powder
- 1 clove garlic, minced
- 6 mini cucumbers, thinly sliced
- 1 cup frozen corn, thawed
- ¼ cup finely minced cilantro
- 2 tablespoons finely minced red onion
- Sea salt, to taste
Instructions
- Make the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, Cotija cheese, lime zest and juice, chili powder, and garlic until smooth.
- Combine ingredients. Gently fold in the sliced cucumbers, corn, cilantro, and red onion. Toss everything until it’s coated in the dressing.
- Season. Add sea salt to taste. A little salt makes all the flavors pop, so don’t skip this step!
Notes
- Serving Suggestions: This salad is a refreshing contrast to grilled chicken, flank steak, or spicy tacos. It’s also great on its own with tortilla chips.
- Tips & Tricks: For a richer flavor, use full-fat sour cream. If you don’t have mini cucumbers, an English cucumber works just as well.
- Storage: The salad is best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing it—the cucumbers will get mushy.
Find it online: https://new.projuktigeek.com/mexican-cucumber-salad/