What is a Mexican sweet corn salad called?

It’s often called "esquites," which is the spoonable version of elote, Mexican street corn. This recipe draws inspiration from that.

What should not be mixed with cucumber salad?

Avoid watery dressings or overly juicy veggies like tomatoes if you want to keep it crisp. Also, strong-flavored fish or meats can overpower it.

Do corn and cucumber go together?

Absolutely. Sweet corn and cucumber are a perfect summer match fresh, crisp, and a little sweet.

Does cucumber salad go with butter chicken?

Not really. The flavors clash a bit. Stick to naan, rice, or Indian sides with butter chicken.

What not to pair with cucumbers?

Avoid dairy-heavy mains with cucumber unless it’s a cold plate. Also, acidic dishes like citrusy ceviche can make cucumbers lose their texture.

Mexican Cucumber Salad – Fresh, Creamy & Amazing Flavor

Name: Mexican Cucumber Salad – Fresh, Creamy & Amazing Flavor
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 ears of corn (or 1 ½ cups frozen corn, thawed); 2 English cucumbers, chopped; ½ cup crumbled cotija cheese (or feta); ¼ cup chopped cilantro; ¼ cup finely chopped red onion; 1 jalapeño, seeded and minced; ⅓ cup sour cream; 3 tablespoons mayonnaise; 1 tablespoon lime juice; 1 clove garlic, finely minced; 1 teaspoon chili powder; ½ teaspoon sea salt

Description

Inspired by the flavors of Mexican street corn, this refreshing cucumber and sweet corn salad is creamy, spicy, crunchy, and perfect for warm-weather meals. It’s quick to prep, easy to customize, and a colorful crowd-pleaser at BBQs, taco nights, or simple summer dinners.

Ingredients

Scale

2 ears of corn (or 1 ½ cups frozen corn, thawed)

2 English cucumbers, chopped

½ cup crumbled cotija cheese (or feta)

¼ cup chopped cilantro

¼ cup finely chopped red onion

1 jalapeño, seeded and minced

⅓ cup sour cream

3 tablespoons mayonnaise

1 tablespoon lime juice

1 clove garlic, finely minced

1 teaspoon chili powder

½ teaspoon sea salt

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Instructions

1. Grill the corn on high heat until charred in spots (about 5 minutes). Let it cool and cut kernels off the cob.

2. In a large bowl, combine cucumbers, grilled corn, cotija cheese, cilantro, red onion, and jalapeño.

3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, chili powder, and salt.

4. Pour the dressing over the salad and toss to coat everything evenly.

5. Serve immediately or refrigerate for 30 minutes to chill before serving.

Notes

Cotija cheese can be substituted with feta.

Use frozen corn if fresh isn’t available.

To increase heat, keep jalapeño seeds or add another pepper.

Best enjoyed fresh, but can be stored in the fridge for up to 2 days.

Great alongside grilled meats, tacos, or as a BBQ side.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Summer Veggies Recipes
Method: Grilled, Mixed
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 222
Sugar: 5g
Sodium: 505mg
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 12g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg