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This crunchy corn and cucumber mix has turned into my go-to summer potluck contribution, blending crisp veggies with a smooth, zesty dressing that perfectly rounds out the taste and feel.
I whipped up this dish during a last-minute backyard hangout when I needed something cool alongside barbecued meats. The dish vanished so fast that now I always make twice as much when company's coming.
Ingredients
- Sour cream: Forms the smooth foundation of your dressing while adding a nice tang
- Mayonnaise: Blends the dressing together and adds depth without taking over
- Cotija cheese: Adds real Mexican kick with its salty crumbly bits
- Fresh lime: Skin and juice wake up all other flavors
- Chili powder: Brings mild heat and typical Mexican taste
- Garlic: Gives underlying flavor that grows stronger as time passes
- Mini cucumbers: Deliver perfect snap and come with thinner skin than regular ones
- Frozen corn: Adds natural sweetness and sunny yellow spots
- Fresh cilantro: Brings that leafy punch needed in Mexican-style dishes
- Red onion: Adds vivid purple look and sharp taste that softens in the mix
- Sea salt: Lifts all the other tastes, try fancy flaky stuff if you have it
Step-by-Step Instructions
- Create the Dressing Base:
- Mix up sour cream and mayo in a bowl until totally smooth. This makes the creamy start for your dressing with no lumps left. The amounts work together to make it rich but not too heavy.
- Add Flavor Components:
- Throw in the broken-up cotija cheese, lime peel, lime juice, chili powder, and chopped garlic. Stir it all up until fully mixed. The lime skin has oils that pack tons of citrus punch while the juice cuts through the richness.
- Prepare Fresh Vegetables:
- Cut mini cucumbers into skinny circles about 1/8 inch across. Thin slices let more dressing stick to them. Make sure your corn has fully thawed and pat it dry so it won't water down the mix.
- Combine Everything:
- Put cucumber slices, thawed corn, chopped cilantro and red onion into the bowl with the dressing. Lightly toss it all together until every bit gets coated with the creamy stuff. Go easy so you don't break up the cucumber pieces.
- Season and Rest:
- Sprinkle with sea salt to your liking, starting with 1/4 teaspoon and adding more if needed. Let it sit for at least 15 minutes before serving so flavors can mix together. The veggies will leak some juice which will thin the dressing just right.
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The baby cucumbers really make this dish shine. I found their ideal mix of crunch and thin skin while browsing my neighborhood farmers market one summer. Unlike big cucumbers, they stay firm and don't get soggy even when sitting in dressing for hours.
Make Ahead Magic
This cucumber mix actually tastes better after chilling a bit. The flavors blend nicely when left for 2 to 4 hours in the fridge before eating. If you're making it more than 4 hours early, maybe add the cilantro just before serving to keep its bright green look and fresh taste. The salad stays good in a sealed container for up to 2 days, though the cucumbers will slowly release more water over time.
Simple Substitutions
Can't find cotija cheese? Feta works just as well with its similar crumbly feel and salty taste. For folks avoiding dairy, just skip the cheese and add a bit more salt.
Fresh corn cut right off the cob tastes amazing in summer when sweet corn is everywhere. Just boil the corn for 1 minute, dunk in ice water, then slice off the kernels.
If cilantro tastes like soap to you because of your genes, try fresh flat parsley instead or mix parsley with mint for a different but still cool herb flavor.
Serving Suggestions
This flexible side goes great with grilled foods like steak, spicy chicken, or skewered shrimp. For a full meal, serve it with rice and beans plus warm tortillas.
For a pretty look, put the salad in a see-through bowl to show off the colors, or dish it into small cups for each person at a Mexican-themed buffet. Sprinkling extra cheese and cilantro leaves on top makes it look nicer and hints at what's inside.
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This cool, fresh mix will win fans at any gathering you bring it to!
Frequently Asked Questions
- → What are alternatives if cotija isn’t available?
If you’re out of cotija, try feta. It’s salty and crumbly, just like cotija. Queso fresco or grated parmesan work too!
- → Can I prep this earlier?
Sure! You can get it ready a few hours ahead. Just keep the dressing separate and mix in right before serving to keep it fresh and crispy.
- → How long will leftovers stay fresh?
It’s best eaten the same day or within 1-2 days. The cucumbers might make the dressing watery if kept longer. Store it tightly sealed in the fridge.
- → Are full-sized cucumbers okay to use?
Yep, big cucumbers work too! Just peel thick skin and scoop out seeds if they’re super watery for the best result.
- → How can I make this dairy-free?
Swap out sour cream for a dairy-free yogurt and skip the cotija cheese. Or, try a plant-based cheese substitute. It’ll still taste fresh and bold!
- → Can I swap frozen corn for fresh?
Definitely! Fresh corn is amazing. You can use it raw for crunch or cook it first by boiling or grilling before adding to the salad.