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–+ servings
Mexican Cucumber Salad with Corn and Elote Dressing

Mexican Cucumber Salad with Corn and Elote Dressing Bliss

A refreshing Mexican Cucumber Salad with Corn and Elote Dressing, perfect for any meal or gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Mexican
Calories: 101
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup sour cream can be substituted with Greek yogurt
  • 1/4 cup mayonnaise light mayo can be used
  • 1/2 cup cotija cheese feta cheese can replace it
  • 1 whole lime zest and juice required
  • 1 tablespoon elote seasoning chili powder can be used as a replacement
  • 1 clove garlic fresh preferred, garlic powder can be used
Salad
  • 4 whole mini cucumbers slice thinly for optimal crunch
  • 1 cup frozen corn thawed or fresh corn is better
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro can be omitted or substituted with parsley
  • to taste sea salt

Equipment

  • mixing bowl
  • spatula
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. In a medium mixing bowl, combine sour cream, mayonnaise, and cotija cheese. Add lime zest and juice, elote seasoning, and minced garlic. Whisk until smooth and creamy.
  2. Slice mini cucumbers thinly. Measure thawed corn and finely chop red onion. If using, roughly chop cilantro.
  3. Add sliced cucumbers, thawed corn, chopped cilantro, and red onion to the dressing mixture. Gently fold together.
  4. Taste and season with sea salt as needed.
  5. Serve immediately or refrigerate for up to one hour.

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 0.5mg

Notes

For best flavor, let the salad sit for 10-15 minutes after mixing. Store leftovers in an airtight container for up to 3 days. Avoid freezing.

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