TexMex Cucumber and Corn Salad
A refreshing and vibrant TexMex-inspired salad featuring crunchy cucumbers, sweet corn, and a creamy zesty lime dressing, perfect for summer meals.
Ingredients
Vegetables
- 2 mini mini cucumbers Provides a cool, crisp texture.
- 1 cup sweet corn Offers sweetness and a juicy bite.
- 1/2 medium red onion Adds a sharp sweetness.
- 1 clove garlic Enhances the overall flavor.
- 1 medium jalapeño Can be adjusted for heat.
- 1/4 cup fresh cilantro Adds freshness.
Dressing
- 1/2 cup mayonnaise Adds creaminess.
- 1/4 cup sour cream Contributes tanginess.
- 1 tablespoon lime juice Brings acidity.
- 1 teaspoon sugar Balances the acidity.
- 1/2 teaspoon cumin Introduces earthy warmth.
- 1/2 teaspoon chili powder Adds TexMex character.
- 1/2 teaspoon paprika Adds smokiness.
- 1/2 teaspoon dried oregano Brings herbal complexity.
- 1/4 teaspoon cayenne Adds a kick of heat.
- Salt and pepper Essential for seasoning.
Optional Topping
- 1/2 cup queso fresco or cojita cheese Adds creaminess and richness.
Instructions
Preparation
- In a medium size mixing bowl, combine minced red onion, lime zest and juice, and a pinch of salt and pepper. Allow to macerate for about 5 minutes.
- While the onion is macerating, cut the cucumbers in half and slice, drain the corn, wash and chop the cilantro, and finely dice the jalapeño. Place in a serving dish.
Making the Dressing
- To the bowl with the red onions, garlic, and lime, add mayonnaise, sour cream, sugar, cumin, chili powder, paprika, oregano, cayenne, along with a pinch of salt and pepper. Whisk to combine.
Serving
- Pour the dressing over the vegetables and stir to fully coat. Serve topped with queso fresco or cojita cheese if desired.
Notes
Use fresh ingredients for best flavor. Allow onion to macerate longer for a milder taste. Adjust spiciness of jalapeño to taste.