Mexican Cucumber Salad with Sweet Corn
A refreshing blend of crisp cucumbers, sweet corn, lime juice, and chili seasoning—this Mexican-inspired salad is perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: Salad, Side Dish
- Method: No-Cook, Tossed
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
2 large cucumbers, sliced into half-moons (English or Persian cucumbers preferred)
2 cups sweet corn (grilled, fresh, or canned & drained)
1/4 cup red onion, finely diced
1/4 cup chopped fresh cilantro
1 jalapeño, finely diced (optional, for heat)
1/3 cup crumbled cotija or feta cheese
Juice of 2 limes
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp ground cumin
Salt and black pepper, to taste
Instructions
Combine Veggies: In a large bowl, mix cucumbers, corn, red onion, cilantro, and jalapeño.
Make Dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
Toss Salad: Pour dressing over the salad and toss to combine.
Add Cheese & Serve: Sprinkle with cotija or feta before serving. Chill for 10–15 minutes for best flavor.
Notes
For a smoky touch, use grilled or charred corn.
Add diced avocado just before serving for creaminess.
Make it dairy-free by skipping the cheese or using a vegan alternative.
Tastes best fresh but can be stored for up to 24 hours in the fridge.
