There are days when I crave something cool, crunchy, and full of flavor—especially when the sun is blazing.
This Mexican cucumber corn salad is my go-to for those moments.
It’s light yet satisfying, tangy but creamy, and absolutely addictive with every bite.
Inspired by classic elote flavors but made into a fresh salad, it’s the kind of dish that disappears fast at picnics, BBQs, or as a snack straight from the fridge.
Why I Love This Recipe
No cooking required – Just slice, mix, and enjoy.
Elote-style flavors – Lime, cotija, chili, and garlic in every creamy bite.
Crisp & creamy – Cool cucumbers meet rich dressing and sweet corn.
Healthy but indulgent – Light mayo and sour cream give it richness without heaviness.
Quick to make – Ready in under 15 minutes.
What You’ll Need (Ingredient Highlights)
Mini cucumbers – Thinly sliced for crunch and freshness.
Frozen corn – Thawed and sweet, it balances the creamy dressing.
Cotija cheese – Adds a salty, crumbly contrast (see substitutions below).
Lime juice + zest – Brings brightness and zing.
Chili powder & garlic – Layers of earthy spice and depth.
Cilantro & red onion – Fresh herbs and sharp bite to balance it all.
Pro Tips Before You Start
Use a mandoline or sharp knife to slice cucumbers thinly and evenly.
Thaw frozen corn fully before mixing—no need to cook.
Cotija can be swapped with feta or parmesan if needed.
Want extra spice? Add a pinch of cayenne or hot sauce.
Chill the salad before serving for best flavor.
How to Make Mexican Cucumber Corn Salad
Step 1. Prepare the Dressing
In a large bowl, whisk together the sour cream, mayonnaise, lime zest and juice, chili powder, garlic, and crumbled cotija cheese until smooth.
Step 2. Add the Veggies
To the bowl, add sliced cucumbers, thawed corn, chopped cilantro, and minced red onion.
Step 3. Toss and Season
Gently toss everything until well coated.
Taste and adjust with sea salt as needed.
Step 4. Chill and Serve
Let the salad chill for at least 10 minutes for flavors to meld.
Serve cold with extra cotija or lime wedges if desired.
What to Serve It With
Grilled steak, chicken, or fish
Tacos or quesadillas
Tortilla chips as a dip
As a side for BBQ or summer potlucks
Inside burrito bowls or lunch wraps
Variations / Substitutions
No cotija? Use feta, parmesan, or queso fresco.
Dairy-free? Use vegan mayo and sour cream, skip the cheese.
Add protein – Toss in grilled shrimp or shredded chicken for a heartier salad.
Extra crunchy? Add sliced radishes or jicama.
Make it spicy – Add diced jalapeño or a splash of hot sauce.
Storage & Leftovers
Store in an airtight container in the fridge for up to 2 days.
Best served the day it’s made—cucumbers may soften slightly overnight.
Stir before serving to redistribute dressing and toppings.
FAQs
Can I use canned corn instead of frozen?
Yes, just drain it well before mixing it in.
What does cotija cheese taste like?
It’s salty, crumbly, and similar to feta—perfect for Mexican-inspired dishes.
How far ahead can I make this salad?
You can make it a few hours ahead. It tastes best within 24 hours.
Is this salad spicy?
It’s mild, but you can add chili flakes or hot sauce for more heat.
Can I double the recipe?
Absolutely! It scales up easily for parties or meal prep.
What other herbs can I use?
Try fresh parsley or basil if you’re not a fan of cilantro.
How do I keep cucumbers crisp?
Use mini cucumbers and slice them just before mixing for best crunch.
Final Thoughts
This Mexican cucumber corn salad is a celebration of texture and flavor in every bite.
It’s the kind of salad that feels exciting even when you’re not in the mood for “another salad.”
I love it with grilled meats, tacos, or just on its own from a chilled bowl on a hot day.
Give it a try, and if you make it—snap a pic and share it! I’d love to see how you make it your own.
Mexican Cucumber Corn Salad
Ingredients
Method
- In a bowl, whisk sour cream, mayonnaise, lime zest and juice, chili powder, garlic, and cotija.
- Add cucumbers, corn, cilantro, and red onion.
- Toss gently to coat.
- Season with salt and chill before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/mexican-cucumber-corn-salad/
Notes
- Cotija cheese is crumbly and salty—great for that authentic flavor. If you can’t find it, feta makes a good substitute.
- You can use fresh corn if it’s in season—just boil or grill it and cut the kernels off the cob.
- Add diced jalapeño if you like a spicy kick!
