Pin it
This Mexican cucumber salad with sweet corn has become my summer potluck signature dish, combining crisp vegetables with a creamy, tangy dressing that perfectly balances flavors and textures.
I first created this recipe when hosting an impromptu backyard gathering and needed something fresh to accompany grilled meats. The bowl emptied so quickly that I now intentionally double the recipe whenever friends are coming over.
Ingredients
- Sour cream: Creates the creamy base for the dressing while adding tanginess
- Mayonnaise: Helps emulsify the dressing and adds richness without overpowering
- Cotija cheese: Brings authentic Mexican flavor with its salty crumbly texture
- Fresh lime: Both zest and juice brighten the entire dish
- Chili powder: Adds gentle warmth and authentic Mexican flavor
- Garlic: Provides aromatic depth that intensifies as the salad sits
- Mini cucumbers: Offer perfect crispness and have thinner skin than regular cucumbers
- Frozen corn: Brings natural sweetness and sunny color to the salad
- Fresh cilantro: Adds herbal notes essential for Mexican inspired dishes
- Red onion: Provides color contrast and sharp flavor that mellows in the dressing
- Sea salt: Enhances all other flavors, use high quality flaky salt if possible
Step-by-Step Instructions
- Create the Dressing Base:
- Combine sour cream and mayonnaise in a medium bowl until completely smooth. This creates the creamy foundation for your dressing ensuring no lumps remain. The proportions balance creaminess without making the salad too heavy or rich.
- Add Flavor Components:
- Mix in the crumbled cotija cheese, lime zest, lime juice, chili powder, and minced garlic. Stir thoroughly until evenly incorporated. The lime zest contains essential oils that provide intense citrus flavor while the juice adds acidity that cuts through the creaminess.
- Prepare Fresh Vegetables:
- Slice the mini cucumbers into thin rounds about 1/8 inch thick. Thinner slices allow more surface area for the dressing to cling to. Ensure the frozen corn is completely thawed and patted dry to prevent watering down the dressing.
- Combine Everything:
- Add the cucumber slices, thawed corn, minced cilantro and red onion to the bowl with the dressing. Gently fold everything together until all pieces are evenly coated with the creamy mixture. Handle delicately to avoid breaking the cucumber slices.
- Season and Rest:
- Add sea salt to taste, starting with 1/4 teaspoon and adjusting as needed. Let the salad rest for at least 15 minutes before serving to allow flavors to meld together. The vegetables will release some liquid which will thin the dressing to the perfect consistency.
Pin it
The mini cucumbers are truly the star of this recipe. I discovered their perfect balance of crispness and thin skin when shopping at my local farmers market one summer. Unlike their larger counterparts, they rarely become waterlogged and maintain their texture even when dressed hours ahead of time.
Make Ahead Magic
This cucumber salad actually improves with a little time in the refrigerator. The flavors meld beautifully when allowed to rest for 2 to 4 hours before serving. If making more than 4 hours ahead, consider adding the cilantro just before serving to maintain its vibrant color and fresh flavor. The salad will keep well in an airtight container for up to 2 days, though the cucumbers will gradually release more moisture over time.
Simple Substitutions
No cotija cheese available? Feta makes an excellent substitute with its similar crumbly texture and salty profile. For a dairy free version, simply omit the cheese and add an extra pinch of salt.
Fresh corn cut from the cob works wonderfully in summer when sweet corn is abundant. Simply blanch the corn for 1 minute in boiling water, then shock in ice water before cutting kernels from the cob.
If cilantro tastes like soap to you due to genetic sensitivity, substitute fresh flat leaf parsley or a combination of parsley and mint for a different but still refreshing herb component.
Serving Suggestions
This versatile salad pairs magnificently with grilled proteins like carne asada, chipotle lime chicken, or shrimp skewers. For a complete meal, serve alongside rice and beans with warm tortillas.
For a stunning presentation, serve the salad in a clear glass bowl to showcase the colorful layers, or portion into individual servings in small cups as part of a Mexican inspired buffet. A final sprinkle of extra cotija cheese and cilantro leaves on top adds visual appeal and hints at the flavors inside.
Pin it
Enjoy this refreshing salad as a crowd pleaser for any occasion!
Frequently Asked Questions
- → What can I substitute for cotija cheese?
If you can't find cotija cheese, you can substitute with feta cheese which has a similar crumbly texture and salty flavor. Queso fresco or even grated parmesan can also work in a pinch.
- → Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours ahead of time. For best results, mix the dressing separately and combine with the vegetables just before serving to maintain the cucumbers' crispness.
- → How long does this cucumber salad keep in the refrigerator?
This salad is best consumed within 1-2 days of preparation. The cucumbers will release water over time, which may dilute the dressing. Store in an airtight container in the refrigerator.
- → Can I use regular cucumbers instead of mini cucumbers?
Yes, regular cucumbers work well too. If using regular cucumbers, you may want to peel them if the skin is thick, and consider removing the seeds if they're particularly watery.
- → Is there a dairy-free version of this salad?
For a dairy-free version, substitute the sour cream with dairy-free yogurt and omit the cotija cheese or replace it with a dairy-free alternative. The lime and chili flavors will still provide plenty of taste.
- → Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels cut from the cob are delicious in this salad. You can use them raw for a sweet crunch, or briefly cook them first by boiling or grilling the corn before cutting off the kernels.