Spicy Mexican Cucumber Corn Salad

Sass Muffin

Sass Muffin

Coffee Queen ☕🌎🦋
Gold Site Supporter

Ingredients​

  • 6 mini thin cucumbers, sliced
  • 1 cup corn, frozen and thawed
  • 1/4 cup cilantro, finely chopped
  • 1 clove garlic, minced
  • Zest and juice of 1 lime
  • 2 tbsp red onion, finely chopped
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp chili powder
  • Sea salt, to taste
  • 2 tbsp cotija cheese, crumbled

Instructions​

  1. Prepare the Salad Base: In a large mixing bowl, combine the sliced cucumbers, thawed corn, chopped cilantro, and finely chopped red onion.
  2. Create the Dressing: In a separate small bowl, mix together the minced garlic, lime zest, and lime juice. Add the mayonnaise and sour cream, stirring until you have a smooth and creamy dressing. Season the dressing with chili powder and sea salt to taste.
  3. Combine and Mix: Pour the dressing over the cucumber and corn mixture. Gently toss everything together, ensuring the salad is evenly coated with the dressing.
  4. Chill and Marinate: For the best flavor, cover the salad and refrigerate it for at least 1 hour. This allows the flavors to meld and the salad to chill thoroughly.
  5. Serve: Once chilled, give the salad a gentle stir. Sprinkle with crumbled cotija cheese right before serving.
  6. Garnish: If desired, add a little extra chopped cilantro on top for garnish.
This Mexican Cucumber and Corn Salad is a wonderfully light yet flavorful dish, offering a blend of textures and tastes that are sure to delight. Its creamy, zesty dressing and the crunch of fresh vegetables make it a perfect side dish for those who love a bit of spice and a lot of freshness in their meals.
 
QSis

QSis

Grill Master
Staff member
Gold Site Supporter
Sass Muffin said:

Ingredients​

  • 6 mini thin cucumbers, sliced
  • 1 cup corn, frozen and thawed
  • 1/4 cup cilantro, finely chopped
  • 1 clove garlic, minced
  • Zest and juice of 1 lime
  • 2 tbsp red onion, finely chopped
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp chili powder
  • Sea salt, to taste
  • 2 tbsp cotija cheese, crumbled

Instructions​

  1. Prepare the Salad Base: In a large mixing bowl, combine the sliced cucumbers, thawed corn, chopped cilantro, and finely chopped red onion.
  2. Create the Dressing: In a separate small bowl, mix together the minced garlic, lime zest, and lime juice. Add the mayonnaise and sour cream, stirring until you have a smooth and creamy dressing. Season the dressing with chili powder and sea salt to taste.
  3. Combine and Mix: Pour the dressing over the cucumber and corn mixture. Gently toss everything together, ensuring the salad is evenly coated with the dressing.
  4. Chill and Marinate: For the best flavor, cover the salad and refrigerate it for at least 1 hour. This allows the flavors to meld and the salad to chill thoroughly.
  5. Serve: Once chilled, give the salad a gentle stir. Sprinkle with crumbled cotija cheese right before serving.
  6. Garnish: If desired, add a little extra chopped cilantro on top for garnish.
This Mexican Cucumber and Corn Salad is a wonderfully light yet flavorful dish, offering a blend of textures and tastes that are sure to delight. Its creamy, zesty dressing and the crunch of fresh vegetables make it a perfect side dish for those who love a bit of spice and a lot of freshness in their meals.
Click to expand...

Hmmm, I bought some cotija cheese but can't remember why. For a recent posted recipe - can anyone remember?

Might have to use it for this recipe!

Lee
 
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