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Mexican Cucumber Salad

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A refreshing Mexican Cucumber Salad that combines crisp cucumbers, sweet corn, and a zesty dressing, perfect for summer gatherings.

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
  • A pinch Tajín or extra chili powder for garnish (optional)

Instructions

  1. Prepare the cucumbers: Wash your Persian cucumbers thoroughly and slice them into thin rounds.
  2. Gather the corn: Cut the kernels off the cob if using fresh corn, or drain canned or thaw frozen corn.
  3. Dice the red onion: Finely dice until you have about 1/4 cup.
  4. Chop the cilantro: Roughly chop the fresh cilantro.
  5. Mix the dressing: In a small bowl, combine mayonnaise (or Greek yogurt), lime juice, chili powder, ground cumin, and garlic powder. Blend until smooth.
  6. Combine all ingredients: In a large mixing bowl, add sliced cucumbers, corn, diced red onion, and chopped cilantro. Pour the dressing over and toss gently.
  7. Season: Sprinkle with salt and black pepper to taste and add Tajín or extra chili powder if desired.
  8. Chill & Serve: Refrigerate for about 15 minutes to meld flavors, then stir before serving.

Notes

For extra crunch, you can lightly salt the cucumbers before mixing. This salad can be made ahead of time but is best enjoyed fresh.

Nutrition

Find it online: https://doughgirlbylea.com/mexican-cucumber-salad-recipe/

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