Print

Mexican Cucumber Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing Mexican Cucumber Salad with vibrant flavors and textures, perfect for summer meals or 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. Slice the cucumbers into thin rounds, about 1/4 inch thick.
  2. Prepare the corn by cutting kernels off the cob or using canned/frozen corn.
  3. Dice the red onion finely.
  4. Chop the fresh cilantro.
  5. Make the dressing by combining mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, garlic powder, salt, and black pepper; whisk until smooth.
  6. Combine the cucumbers, corn, red onion, and cilantro in a large bowl; pour the dressing over and toss gently.
  7. Garnish with Tajín or chili powder and chill in the refrigerator for at least 10 minutes before serving.

Notes

Best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Prepare dressing separately if made ahead of time.

Nutrition

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

Scroll to Top