TexMex Cucumber and Corn Salad
A refreshing salad packed with crunchy cucumbers, sweet corn, and a creamy dressing, perfect for summer gatherings or meal prep.
Ingredients
Vegetables
- 2 mini mini cucumbers, halved and sliced Adds a refreshing crunch
- 1 cup corn, drained Provides sweetness and color
- 1/2 small red onion, minced Adds sharp flavor and crunch
- 1 tablespoon fresh cilantro, chopped Brings a bright, herby flavor
- 1 small jalapeno, finely diced Optional for added spice
Dressing
- 1 lime zest and juice of Adds brightness and acidity
- 1/2 cup mayonnaise Creates a creamy dressing base
- 1/2 cup sour cream Provides a tangy taste
- 1 teaspoon sugar Balances the dressing's acidity
- 1/2 teaspoon chili powder Adds warmth and depth
- 1/2 teaspoon paprika Provides mild heat and sweetness
- 1/2 teaspoon cumin Imparts earthy flavor
- 1/2 teaspoon dried oregano Enhances flavor profile
- 1/4 teaspoon cayenne Optional for extra heat
- to taste salt and pepper Enhances overall flavor
Optional Topping
- 1/4 cup queso fresco or cojita cheese Added for richness and flavor, optional
Instructions
Preparation
- In a medium size mixing bowl, combine minced red onion, the zest and juice of 1 lime, and a pinch of salt and pepper. Allow this to macerate for about 5 minutes.
- While the onion is macerating, cut the cucumbers in half and then slice, drain the corn, wash and chop the cilantro, and finely dice the jalapeno. Place in a serving dish.
Dressing
- To the bowl with the red onions, garlic, and lime, add in mayonnaise, sour cream, sugar, cumin, chili powder, paprika, oregano, and 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. Enjoy!
Notes
For a milder taste, deseed the jalapeno or omit it entirely. Allow the salad to chill before serving to enhance the flavors.