Bright & Cooling Mexican Cucumber Salad

Why Make This Recipe

This Mexican Cucumber Salad is a refreshing and healthy dish. It combines crunchy cucumbers with sweet corn and zesty flavors, making it perfect for hot days or as a side at any meal. Not only is it easy to prepare, but it also brings vibrant colors to your table. Whether you’re enjoying a backyard barbecue or a family dinner, this salad is sure to please everyone.

How to Make Mexican Cucumber Salad

Ingredients:

• 3 Persian cucumbers (or 1 large English cucumber), sliced (Use sliced cucumbers for crunch.)
• 1 cup corn kernels (fresh, canned, or frozen and thawed) (Fresh corn is recommended for crunch.)
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise (or Greek yogurt for a lighter version) (Greek yogurt can be used for a lighter option.)
• 1 tbsp lime juice
• 1/2 tsp chili powder (Adjust according to taste.)
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• A pinch Tajín or extra chili powder for garnish (Optional for extra seasoning.)

Directions:

1. In a large bowl, combine the sliced cucumbers, corn, red onion, and cilantro.
2. In a separate small bowl, mix the mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Stir until well combined.
3. Pour the dressing over the cucumber mixture and toss gently. Make sure everything is coated with the dressing.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or chili powder as preferred.
5. Garnish with Tajín or extra chili powder, if using.

How to Serve Mexican Cucumber Salad

Serve this salad chilled for the best flavor. It makes an excellent side dish and pairs well with grilled meats, tacos, or as part of a buffet. Enjoy it as a light snack or a refreshing appetizer.

How to Store Mexican Cucumber Salad

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat the salad within 1-2 days for optimal freshness. The cucumbers may release some moisture, so you might want to drain excess liquid before serving again.

Tips to Make Mexican Cucumber Salad

• Use fresh ingredients for the best taste. Fresh corn will give extra crunch and sweetness.
• Customize the heat level by adjusting the chili powder or adding diced jalapeños.
• For an extra flavor boost, pair it with some diced avocado or cherry tomatoes.

Variation

You can add diced bell peppers or radishes for more crunch and color. Consider swapping out the mayonnaise for a creamy avocado dressing for a different flavor.

FAQs

Can I prepare this salad ahead of time?
Yes, you can make it a few hours in advance. Just keep it in the fridge until ready to serve.

Is this salad suitable for vegans?
Yes, if you use dairy-free mayonnaise or Greek yogurt, this salad can be made vegan.

Can I use frozen corn?
Absolutely! If using frozen corn, make sure it is thawed and drained before adding it to the salad.

Mexican Cucumber Salad

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• Author: angela
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Vegetarian

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Description

A refreshing and healthy salad featuring crunchy cucumbers and sweet corn with zesty flavors.

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Ingredients

Scale 1x2x3x

• 3 Persian cucumbers (or 1 large English cucumber), sliced
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• A pinch Tajín or extra chili powder for garnish (optional)

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Instructions

1. Combine the sliced cucumbers, corn, red onion, and cilantro in a large bowl.
2. Mix the mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, garlic powder, salt, and black pepper in a separate small bowl until well combined.
3. Pour the dressing over the cucumber mixture and toss gently until everything is coated.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or chili powder as preferred.
5. Garnish with Tajín or extra chili powder, if using.

Notes

Serve chilled for the best flavor and consume within 1-2 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg