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The Boat Shed Kitchen

Mexican Cucumber Corn Salad

This refreshing cucumber corn salad is tossed in a creamy, zesty dressing made with sour cream, mayo, lime juice, and chili powder. It’s packed with crunchy mini cucumbers, sweet corn, red onion, and a sprinkle of cotija cheese for a Mexican-inspired twist. A perfect summer side dish for cookouts, tacos, or light lunches.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise can be light
  • 2 tablespoons cotija cheese see notes
  • 1 lime zest and juice
  • ½ teaspoon chili powder
  • 1 clove garlic minced
  • 6 mini cucumbers sliced thin
  • 1 cup frozen corn thawed
  • ¼ cup cilantro minced
  • 2 tablespoons minced red onion
  • Sea salt to taste

Method
 

  1. In a bowl, whisk sour cream, mayonnaise, lime zest and juice, chili powder, garlic, and cotija.
  2. Add cucumbers, corn, cilantro, and red onion.
  3. Toss gently to coat.
  4. Season with salt and chill before serving.
  5. 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!