Go Back
–+ servings
Mexican Cucumber Salad

Zesty Mexican Cucumber Salad for Refreshing Summer Vibes

Enjoy a light and refreshing Mexican Cucumber Salad that's vegetarian and creamy, perfect for summer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 whole Persian Cucumbers sliced into thin rounds
  • 1 cup Corn Kernels fresh or thawed if frozen
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Fresh Cilantro freshly chopped
For the Creamy Dressing
  • 1/3 cup Mayonnaise or Greek Yogurt as the creamy base
  • 1 tablespoon Lime Juice provides tang and brightness
  • 1/2 teaspoon Chili Powder adds mild heat
  • 1/4 teaspoon Ground Cumin enhances flavor
  • 1/4 teaspoon Garlic Powder for depth of flavor
  • to taste Salt and Black Pepper adjust according to preference
Optional Garnish
  • to taste Tajín or Extra Chili Powder for an added kick
  • to taste Crumbled Cotija or Diced Avocado for extra creaminess

Equipment

  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables: Wash and dry the cucumbers, slice into thin rounds, and place in a mixing bowl with corn, red onion, and cilantro.
  2. Make the creamy dressing: In a separate bowl, mix mayonnaise or Greek yogurt with lime juice, chili powder, ground cumin, garlic powder, salt, and pepper.
  3. Combine salad and dressing: Pour the dressing over the cucumber mixture and gently toss to coat.
  4. Let it chill: Cover and chill the salad in the refrigerator for 15-20 minutes.
  5. Garnish and serve: Before serving, sprinkle with Tajín or extra chili powder, and add Cotija cheese or avocado if desired.
  6. Enjoy fresh: Serve immediately, stirring well to re-mix the dressing.

Nutrition

Serving: 1cupCalories: 145kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 260mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For best texture, add dressing before serving. Store salad in an airtight container in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!