Description
This Mexican Cucumber Salad is a cool, crunchy summer side packed with fresh cucumbers, sweet corn, and bold Mexican spices, all tossed in a creamy lime dressing.
Ingredients
Scale
- 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
Instructions
1. In a large bowl, mix sliced cucumbers, corn, red onion, and cilantro.
2. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the cucumber mix and toss to combine evenly.
4. Chill the salad for 15–20 minutes to let the flavors meld.
5. 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.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg