Description
A vibrant and refreshing salad combining crunchy cucumbers and sweet corn, perfect for summer barbecues and casual get-togethers.
Ingredients
Scale
- 2 medium cucumbers, sliced
- 1 cup frozen corn kernels, thawed
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2–3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Slice the cucumbers into thin rounds and place them in a large salad bowl.
- Add the thawed corn kernels to the bowl of cucumbers.
- Sprinkle crumbled cotija cheese and chopped cilantro over the cucumber and corn mixture.
- Combine the mayonnaise, lime juice, minced garlic, chili powder, salt, and pepper in a separate bowl. Stir until the dressing is smooth and fully blended.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything gently until well-coated with the dressing.
- Taste the salad and adjust seasonings if needed.
- Serve immediately or refrigerate for up to an hour to let the flavors meld.
Notes
Store leftovers in an airtight container in the fridge. Best enjoyed within a day or two. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg