Name: Mexican Cucumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 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; Optional: a pinch of Tajín or extra chili powder for garnish

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A vibrant and refreshing dish, Mexican Cucumber Salad combines crisp cucumbers, sweet corn, zesty lime, and bold spices into a creamy yet light side that’s bursting with flavor. It’s a perfect complement to summer meals, ideal for BBQs, taco nights, and potlucks. This salad is not only quick to prepare, but it also adds a cool, tangy contrast to rich and spicy mains.

Why You’ll Love This Recipe

Mexican Cucumber Salad is the ultimate summer side dish for several reasons. It’s quick to make, requiring just 30 minutes from start to finish. The crisp texture of cucumbers and the sweetness of corn contrast beautifully with the creamy, spiced dressing. The use of fresh cilantro and lime adds brightness, while chili powder and cumin introduce a subtle heat that keeps every bite exciting. Whether you’re preparing a meal for a crowd or looking for a light accompaniment to your grilled meats, this salad fits effortlessly into any menu.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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
Optional: a pinch of Tajín or extra chili powder for garnish

Directions

In a large bowl, combine the sliced cucumbers, corn, diced red onion, and chopped cilantro.
In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, garlic powder, salt, and pepper.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Chill in the refrigerator for 15–20 minutes to let the flavors meld.
Garnish with extra chili powder or Tajín before serving, if desired. Serve cold.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 145 kcal

Variations

Vegan Option: Substitute mayonnaise with a plant-based alternative or avocado-based dressing.
Add Protein: Mix in black beans or grilled shrimp for a heartier salad.
Extra Heat: Include diced jalapeño or a splash of hot sauce for more spice.
Dairy-Free: Stick with mayo and skip the Greek yogurt if avoiding dairy.
Crunch Factor: Add roasted pepitas or crushed tortilla chips just before serving.

storage/reheating

Store any leftover Mexican Cucumber Salad in an airtight container in the refrigerator for up to 2 days. Due to the high water content of cucumbers, the salad is best enjoyed fresh. Stir before serving again, as the dressing may separate slightly. This dish is not recommended for freezing or reheating.

FAQs

What type of cucumbers should I use for this salad?

Persian cucumbers are ideal due to their small size and low seed content, but an English cucumber works well too.

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. However, for best texture, add the dressing just before serving.

Is this salad spicy?

It has a mild heat from chili powder and cumin. You can adjust the spice level to your taste.

Can I use frozen corn?

Yes, thawed frozen corn works perfectly in this recipe and is a convenient option.

What’s a good substitute for cilantro?

Fresh parsley or green onions can be used if you don’t like or have cilantro.

Is there a dairy-free option?

Yes, use a dairy-free mayonnaise or vegan yogurt instead of Greek yogurt.

Can I use lemon juice instead of lime?

Lime juice provides the authentic tang, but lemon juice can be used in a pinch.

How long will this salad keep in the fridge?

It’s best eaten within 1–2 days. The cucumbers may lose some crunch over time.

What can I serve with this salad?

It pairs well with tacos, grilled chicken, steak, or as a side at BBQs and picnics.

Can I add avocado to this recipe?

Yes, avocado adds richness and pairs well with the creamy, spiced dressing.

Conclusion

Mexican Cucumber Salad is a quick, refreshing, and flavorful dish that brings a colorful and tangy twist to any meal. With its mix of crunchy vegetables and creamy dressing infused with zesty spices, it’s a versatile side that shines during warm weather gatherings. Whether you’re hosting a summer party or just need a simple accompaniment for dinner, this salad is a standout choice.

Mexican Cucumber Salad

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This Mexican Cucumber Salad is a cool, crunchy summer side packed with fresh cucumbers, sweet corn, and bold Mexican spices. Finished with a creamy lime dressing, it’s a perfect companion to tacos, grilled meats, or a colorful potluck table.

Author: Asma
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Side Dish
Method: No-cook / Tossed
Cuisine: Mexican-Inspired
Diet: Vegetarian

Instructions

In a large bowl, mix sliced cucumbers, corn, red onion, and cilantro.
In a separate bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
Pour the dressing over the cucumber mix and toss to combine evenly.
Chill the salad for 15–20 minutes to let the flavors meld.
Garnish with Tajín or extra chili powder just before serving.

Notes

Add crumbled cotija or diced avocado for extra richness.
For a vegan version, use plant-based mayo.
Best enjoyed cold—great for make-ahead meals.