Mexican Cucumber Salad with Sweet Corn brings together crisp cucumbers, juicy sweet corn, cotija cheese, zesty lime, and a creamy chili-dusted dressing—all inspired by classic Mexican street corn (elote). This vibrant salad delivers a perfect balance of textures and flavors, making it a quick, refreshing side dish or even a light snack that enhances any Mexican-style dinner.
Whether you’re planning a taco night, BBQ, or potluck, this salad is ready in under 15 minutes—and looks gorgeous in a bowl. The Kitchn+12The Endless Meal®+12The Endless Meal®+12
Why You’ll Fall for This Mexican Cucumber Salad with Sweet Corn
- Fresh & flavorful: Crisp cucumber and sweet corn meet creamy, tangy dressing with a slight smoky kick
- Quick to make: Entire recipe comes together in approximately 10 minutes
- Inspired by street food: Captures the essence of elote in salad form
- Versatile: Perfect alongside tacos, grilled meats, or tossed into a taco bowl
- Make-ahead friendly: Prep ahead and toss with dressing just before serving for maximum crunch The Endless Meal®+3The Endless Meal®+3The Endless Meal®+3The Endless Meal®+2Wikipedia+2
Ingredient Spotlight: What Goes Into It
| Ingredient | Role & Contribution |
|---|---|
| Mini cucumbers | Provide crisp, mild base—cut for maximum crunch |
| Sweet corn (frozen thawed or canned) | Adds sweet texture that contrasts creamy elements The Endless Meal® |
| Cotija cheese | Salty, crumbly accent that echoes elote flavor |
| Sour cream + mayonnaise | Creamy breakfast base for dressing |
| Lime zest & juice | Bright acidity that balances richness |
| Chile powder + garlic | Provide savory spice with subtle heat |
| Cilantro (optional garnish) | Freshness and color contrast |
| Red onion (minced) | Adds sharp bite and texture |
| Sea salt | Balances flavors and enhances taste |
These ingredients merge familiar seasonal and pantry flavors into a side that elevates your spread.
How to Make Mexican Cucumber Salad with Sweet Corn
Step 1: Whisk the Dressing
In a mixing bowl, combine sour cream, mayonnaise, cotija cheese, lime zest and juice, garlic, and chili powder. Stir until smooth. Season lightly with sea salt. The Kitchn+4The Endless Meal®+4The Endless Meal®+4The Endless Meal®+3The Endless Meal®+3netcookingtalk.com+3
Step 2: Toss Vegetables & Cheese
Add sliced cucumbers, thawed corn, cilantro, and minced red onion to the bowl. Drizzle the creamy dressing over and mix until everything is evenly coated. The Endless Meal®+2netcookingtalk.com+2
Step 3: Chill & Let Flavors Marry
Refrigerate the salad for at least 10–15 minutes before serving (or up to an hour) to allow flavors to meld without making cucumbers soggy. Always stir once before plating. The Endless Meal®
Expert Tips & Tricks
- Use mini cucumbers: They stay crisp and tender, and avoid excessive moisture.
- Frozen corn works best: Thaw and avoid draining too much liquid—that sweetness enhances dressing. The Endless Meal®
- Adjust spice level easily: Add Tajín or cayenne for more heat, or omit chile powder for less kick.
- Serve soon after chilling for best crunch—avoid tossing too early to keep cucumbers firm. The Endless Meal®
Delicious Variations to Try
- Creamy Avocado Version: Fold in diced avocado and use Greek yogurt instead of sour cream.
- Spicy Tajín Remix: Replace chili powder with Tajín seasoning for a citrus-chili flair.
- Add Grains or Beans: Stir in black beans or quinoa to make it more of a hearty salad.
- Elote-Style Upgrade: Broil corn slightly after thawing for smoky bits, then toss in dressing.
What to Serve With Mexican Cucumber Salad with Sweet Corn
Pair this salad with:
- Carne asada tacos, grilled chicken, or carnitas
- Fish or shrimp tacos with creamy slaw
- Street corn bowls, Mexican rice, or avocado-lime rice
- Tortilla chips for scooping or adding to nachos
- Margarita or agua fresca for a festive drink pairing
This salad’s refreshing yet savory profile balances rich mains beautifully.
Meal Prep & Storage Guidelines
- Prep ahead: Mix dressing and veggies separately. Combine no more than an hour before serving.
- Store properly: Keep in airtight container up to 2 days. Drain any excess liquid before serving.
- Avoid sogginess: Wait until serving to add the dressing so cucumbers stay crisp.
Nutritional Snapshot (per 1-cup serving)
- Calories: ~120 kcal
- Protein: ~3 g
- Fat: ~6 g
- Carbs: ~10–12 g
- High in fiber, fresh veggies, and lower in sugar when homemade
A light yet satisfying complement to many meals.
Frequently Asked Questions
Can I skip dairy for a vegan version?
Yes—use vegan mayonnaise or yogurt and omit or sub dairy cheese with plant-based cotija alternatives.
What if I only have garden cucumbers?
Peel and seed them to reduce water content and avoid soggy salad.
Is canned corn okay?
Absolutely—drain well and pat dry to avoid excess moisture. Frozen is preferred for texture. netcookingtalk.com+2Punchfork+2netcookingtalk.com+13The Endless Meal®+13The Kitchn+13allrecipes.com+1
Final Thoughts
This Mexican Cucumber Salad with Sweet Corn hits all the right notes: creamy, crunchy, tangy, and a little spicy. It captures the spirit of Mexican street corn in salad form and earns a spot at your table as a bright, make-ahead side dish that’s perfect for summer or any festive Mexican meal.
Light, flavorful, and fuss-free—just the kind of recipe you’ll keep coming back to.