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Mexican Cucumber Salad

A creamy, zesty cucumber and corn salad with chili-lime dressing, perfect for summer meals or as a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 large cucumbers, sliced into rounds
  • 1 cup corn kernels fresh, grilled, or canned
  • 1/2 small red onion, thinly sliced
Dressing
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 2 limes, juiced
  • 1 tsp chili powder plus extra for garnish
  • 1/2 tsp paprika
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Slice cucumbers into rounds and place in a bowl.
  2. Add corn kernels and thinly sliced red onion.
  3. In another bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, paprika, garlic, salt, and pepper.
  4. Pour dressing over cucumber mixture and toss gently.
  5. Fold in chopped cilantro and adjust seasoning.
  6. Sprinkle extra chili powder on top before serving chilled.

Notes

Best served fresh. Can be stored in fridge for up to 2 days.