Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 medium cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup cilantro, chopped (optional)
Instructions
- In a large mixing bowl, combine the corn kernels, diced cucumber, and chopped red onion.
- In a separate small bowl, mix together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the creamy dressing over the corn and cucumber mixture, and gently toss until well combined.
- If using, fold in the chopped cilantro for added flavor.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a vegan version, substitute sour cream and mayonnaise with plant-based alternatives.
- Feel free to add diced jalapeños for an extra kick.
- This salad pairs well with grilled meats or as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg