TexMex Cucumber and Corn Salad
This simple and refreshing TexMex Cucumber Corn Salad is so easy to prepare and packed with flavor! A refreshing twist on a Mexican elote corn salad, this dish combines cucumbers and corn with jalapenos, red onion, cilantro and a sour cream dressing you will love.
Equipment
- mixing bowl
Ingredients
- ⅓ cup red onion, minced
- 2 cloves garlic, crushed
- 1 lime, zest and juice
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- 1 teaspoon sugar
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon dired oregano
- pinch of cayenne
- 8 mini cucumbers, halved and sliced about 2.5 cups
- 1 15.25 oz can of corn, drained
- ⅓ cup fresh cilantro, chopped
- 1 small jalapeno, finely diced
- salt and pepper
- queso fresco or cojita cheese optional
Instructions
- 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 prep your veggies. 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.
- To the bowl with the red onions, garlic and lime add in the mayonnaise, sour cream. sugar, cumin, chili powder, paprika, oregano, and cayenne along with a pinch of salt and pepper. Whisk to combine.
- Pour the dressing over the vegetables and stir to fully coat. Serve topped with queso fresco or cojita cheese if desired. Enjoy!
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