This recipe is a mashup of two Mexican dishes:

  • Cucumbers with chili-lime powder
  • Elote (sweet corn) with crema, chili-lime powder, and cotija cheese

I was originally going to make the former, but tried adding a dab of crema, and I fell in love.

Serves 2. (Theoretically.)


  • 1 Cucumber, sliced (I use a mandoline on its thickest setting)
  • A big dollop of Crema* or sour cream, about 1/4 cup.
  • A generous shake of Tajín** chili-lime seasoning to taste, about 1/2 Tsp


Arrange the cucumber slices however you want.

Drizzle with crema.

Sprinkle with Tajín.


Then go make another batch.


*I like the Salvadoran style crema best: it’s rich with a slightly butterscotch-y flavor. But you can substitute Mexican crema or sour cream. Yogurt might also work, but will be more tangy.

** Tajín is a crackful seasoning made from dehydrated lime juice, dried chilis and salt. It is only the tiniest bit spicy. It’s sometimes called “fruit and snack seasoning” or “salsa en polvo”. There are other brands of chili-lime seasoning, but I haven’t tried them. If you don’t have any, substitute lime juice, ancho chili powder (or your favorite ground dried chili pepper), and salt.

Even easier variations:

Try Tajín sprinkled on watermelon, pineapple, jicama, or just about any fruit or juicy vegetable (usually without the crema). Or sprinkle it in your margarita or paloma.