Why You’ll Love This Recipe

I love how light and satisfying this salad is. The cucumbers give it that cool crunch, while the corn adds a natural sweetness that plays perfectly against the creamy, tangy dressing. It’s the kind of dish I bring to every cookout or taco night because it pairs with just about everything—grilled meats, tacos, enchiladas, or even as a stand-alone lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh corn (grilled or sautéed) or canned/frozen corn
English cucumbers or Persian cucumbers (sliced or chopped)
Red onion (thinly sliced or diced)
Fresh cilantro (chopped)
Cotija cheese (crumbled)
Jalapeño (optional, finely diced)
Mayonnaise
Lime juice
Chili powder
Garlic powder
Salt
Black pepper

Directions

I grill or sauté the corn until it’s lightly charred, then let it cool. If I’m using canned or frozen corn, I heat it in a dry skillet to give it that toasty flavor.
I slice the cucumbers (thin rounds or half-moons), dice the red onion, and chop the cilantro.
In a large bowl, I combine the cucumbers, corn, red onion, cilantro, jalapeño (if using), and cotija.
In a separate bowl, I whisk together the mayo, lime juice, chili powder, garlic powder, salt, and pepper.
I pour the dressing over the veggies and toss until everything is coated.
I chill it for 15–20 minutes before serving so the flavors have time to come together.

Servings and timing

This salad serves 4 to 6 people and takes about 10 minutes to prep, plus another 15–20 minutes to chill. I can have it ready in under 30 minutes.

Variations

Sometimes I use sour cream or Greek yogurt instead of mayo for a lighter dressing. I’ve also added diced avocado for creaminess or cherry tomatoes for extra color. When I want more protein, I toss in black beans or grilled shrimp. For a dairy-free version, I skip the cheese or use a plant-based crumble.

Storage/Reheating

This salad keeps well in the fridge for up to 2 days. I store it in an airtight container and give it a quick stir before serving. I don’t reheat it—this salad is meant to be served chilled or at room temperature.

FAQs

Can I use raw corn?

Yes, raw corn sliced right off the cob works beautifully if it’s fresh and sweet. I sometimes use it when I don’t feel like cooking.

What’s the best cucumber to use?

I stick with English or Persian cucumbers because they’re crisp and have fewer seeds. If I use regular cucumbers, I peel and deseed them for the best texture.

Is cotija cheese necessary?

It adds a salty, tangy punch, but if I don’t have it, I’ll use feta. Or I skip it entirely for a dairy-free version.

Can I make this salad spicy?

Absolutely. I add jalapeños, hot sauce, or Tajín to bring in some heat. I adjust based on who I’m serving.

Can I make it ahead of time?

Yes, I make it a few hours ahead and store it in the fridge. I usually wait to add the cotija and cilantro right before serving for the freshest flavor.

Conclusion

Mexican Cucumber Salad with Sweet Corn is one of those simple, fresh dishes that packs in flavor without much work. I love how the cool cucumbers and sweet corn pair with the creamy, zesty dressing—and it’s always a hit at summer gatherings. Whether I’m grilling, taco-ing, or just craving something crunchy and refreshing, this salad is always on my list.