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–+ servings
Mexican Cucumber Salad

Delicious Mexican Cucumber Salad with Creamy Elote Twist

A refreshing Mexican Cucumber Salad that fuses street corn flavors, perfect for summer BBQs.
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Prep Time 15 minutes
Cook Time 6 minutes
Cooling Time 10 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups corn kernels fresh or frozen (thawed frozen works best)
  • 1 pound English cucumbers sliced
  • 1 medium shallot thinly sliced
  • 1/4 cup fresh cilantro optional
For the Creamy Dressing
  • 2 ounces cotija cheese crumbled
  • 3 tablespoons Mexican crema or sour cream
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons mayonnaise or vegan mayo
  • 1/2 teaspoon cayenne pepper adjust based on heat preference
  • 1/4 teaspoon garlic powder
  • to taste kosher salt
  • to taste black pepper

Equipment

  • nonstick skillet
  • Mixing Bowl

Method
 

How to Make Mexican Cucumber Salad
  1. In a nonstick skillet, cook corn kernels over medium-high heat for about 5-6 minutes until browned in spots. Let the corn cool for about 10 minutes.
  2. In a bowl, combine cotija cheese, Mexican crema, lime juice, mayonnaise, cayenne pepper, and garlic powder. Stir until smooth and creamy.
  3. Stir in the cooled corn with sliced cucumbers, thinly sliced shallot, and chopped cilantro if using.
  4. Add kosher salt and black pepper to taste.
  5. Sprinkle extra cotija cheese on top before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For extra creaminess, add diced avocado. Store in an airtight container in the fridge for up to 1 day.

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