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Tex-Mex Cucumber and Corn Salad

A refreshing and vibrant salad combining crisp cucumbers and sweet corn with a creamy, zesty dressing, perfect for summer meals or picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 mini mini cucumbers, sliced Crisp and refreshing, the base of the salad.
  • 1 cup corn, drained Sweet and juicy, adds natural sweetness.
  • 1 small red onion, minced Adds sharp, tangy flavor.
  • 1 clove garlic, crushed Provides savory depth.
  • 1 tablespoon lime zest For brightness in flavor.
  • 2 tablespoons lime juice Offers a zesty acidity.
  • 1/2 cup cilantro, chopped Adds herbal freshness.
  • 1 small jalapeno, diced For a kick of heat.
  • to taste salt and pepper Essential for seasoning.
Dressing Ingredients
  • 1/2 cup mayonnaise Gives a rich and smooth texture.
  • 1/2 cup sour cream Adds tangy flavor and creaminess.
  • 1 teaspoon sugar Balances the acidity.
  • 1 teaspoon cumin Contributes warm, earthy flavor.
  • 1/2 teaspoon chili powder Introduces mild heat.
  • 1/2 teaspoon paprika Offers subtle smokiness.
  • 1/2 teaspoon dried oregano Adds hint of herbal freshness.
  • 1/4 teaspoon cayenne Adds a bit of heat.

Method
 

Preparation
  1. In a medium-sized mixing bowl, combine minced red onion, lime zest, and lime juice with a pinch of salt and pepper. Let macerate for about five minutes.
  2. While the onion is macerating, cut the mini cucumbers in half and slice them, drain the corn, wash and chop the cilantro, and finely dice the jalapeno.
Dressing
  1. To the bowl with red onions, add crushed garlic, mayonnaise, sour cream, sugar, cumin, chili powder, paprika, oregano, cayenne, and a pinch of salt and pepper. Whisk to combine until smooth.
Assembly
  1. Pour the dressing over the chopped vegetables in the serving dish and stir gently to ensure everything is fully coated.
Serving
  1. Top with crumbled queso fresco or cojita cheese if desired, and serve chilled or at room temperature.

Notes

For best flavor, use fresh produce. If preparing in advance, keep the dressing and salad components separate until serving to maintain the salad's crunch.