Ingredients
Dressing
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (can be light)
- 2 tablespoons cotija cheese
- 1 lime (zest and juice)
- ½ teaspoon elote seasoning (or chili powder)
- 1 clove garlic (minced)
Salad
- 6 mini cucumbers (sliced thin)
- 1 cup frozen corn (thawed)
- ¼ cup cilantro (minced)
- 2 tablespoons minced red onion
- Sea salt (to taste)
Instructions
- Make the dressing: In a medium-sized bowl, combine the sour cream, mayonnaise, cotija cheese, lime zest and juice, elote seasoning (or chili powder), and minced garlic. Stir well until all ingredients are fully incorporated.
- Add vegetables: To the same bowl, add the thinly sliced cucumbers, thawed corn, minced cilantro, and minced red onion. Gently toss everything together until the salad is evenly coated with the dressing.
- Season and serve: Taste the salad and season with sea salt as needed. Mix once more, then serve immediately or chill briefly to enhance flavors.
- Share your creation: After preparing the salad, snap a picture and share it in the comments section to connect with fellow food lovers and see how others enjoyed this recipe.
Notes
- Cotija cheese can be substituted with feta cheese for a similar salty flavor.
- Elote seasoning blends chili powder, lime, and other spices to imitate the Mexican street corn taste; chili powder alone also works in a pinch.
- Using mini cucumbers enhances the crunch and prevents excess watery texture.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
