Name: Mexican Cucumber Salad: A Zesty, Creamy Twist on a Summer Favorite
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 tbsp sour cream; 2 tbsp mayonnaise (light mayo optional); 2 tbsp cotija cheese, crumbled; 1 lime (zest and juice); ½ tsp chili powder; 1 clove garlic, minced; 6 mini cucumbers, thinly sliced; 1 cup frozen corn, thawed (or fresh/canned, drained); ¼ cup cilantro, finely chopped; 2 tbsp red onion, minced (optional); Sea salt, to taste

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When I’m craving something fresh, bold, and easy to toss together, I turn to this Mexican cucumber salad. It’s a lively blend of crunchy cucumbers, sweet corn, tangy lime, and creamy dressing, all tied together with salty cotija cheese and a subtle kick of chili. Whether I’m serving it at a summer BBQ or alongside weeknight tacos, it’s the salad that never gets old.

Why You’ll Love This Recipe

I love how this salad hits every flavor note—creamy, spicy, tangy, and sweet—all while keeping things light and refreshing. It’s inspired by the flavors of Mexican street corn but swapped into a cool, cucumber-packed format. It’s easy to make, customizable, and it always impresses. Plus, it’s ready in about 15 minutes and doesn’t require any cooking.

Ingredients

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

2 tbsp sour cream
2 tbsp mayonnaise (light optional)
2 tbsp cotija cheese (crumbled)
1 lime (zest and juice)
½ tsp chili powder
1 clove garlic (minced)
6 mini cucumbers (sliced thin)
1 cup frozen corn (thawed, or use fresh/canned)
¼ cup cilantro (minced)
2 tbsp red onion (minced, optional)
Sea salt to taste

Directions

In a medium bowl, I whisk together the sour cream, mayonnaise, cotija, lime zest and juice, chili powder, and garlic until the dressing is smooth.
I add the sliced cucumbers, thawed corn, cilantro, and red onion to the bowl.
I toss everything gently to coat the vegetables evenly in the dressing.
I season it with sea salt to taste and mix again.
I serve it fresh—sometimes chilled briefly for an even cooler crunch.

Servings and timing

This recipe makes 4 servings and takes just 15 minutes from start to finish. It’s ideal as a side dish or a light lunch on a hot day.

Variations

I like switching things up depending on what I have on hand. Some of my favorite variations include:

Adding grilled chicken, shrimp, or black beans for extra protein
Making it vegan by using plant-based mayo and cheese
Mixing in cherry tomatoes or diced bell peppers for more color and crunch
Swapping cilantro with parsley or mint if I’m in the mood for a different herb
Turning up the heat with diced jalapeños or a pinch of cayenne

Storage/Reheating

I find that this salad tastes best fresh, but it can be stored in the fridge if needed:

Refrigerate: I keep it in an airtight container for up to 24 hours. After that, the cucumbers start to lose their crispness.
Keep Dressing Separate: If I’m making it ahead, I store the dressing and vegetables separately to keep everything fresh.
Avoid Freezing: Freezing changes the texture too much, so I always skip that step.

FAQs

What is Mexican cucumber salad made of?

It’s a mix of cucumbers, corn, cotija cheese, lime juice and zest, garlic, chili powder, cilantro, and a creamy base of sour cream and mayo.

Can I make it ahead of time?

Yes, I often prep the dressing and chop the veggies separately. I combine them just before serving so everything stays crisp.

Is it spicy?

It has a gentle heat from the chili powder. I can always make it milder or hotter based on who I’m serving.

Can I use canned corn?

Absolutely. I just make sure to drain and rinse it well before adding it to the mix.

How long does it keep?

For best flavor and texture, I eat it within 24 hours of making it.

Conclusion

This Mexican cucumber salad is one of those dishes that delivers big flavor with minimal effort. I love how the creamy, zesty dressing pairs with the crisp cucumbers and sweet corn, making it a standout side for any meal. It’s easy to tweak based on what I have at home, and it always feels fresh and satisfying. Whether it’s a weekday lunch or a summer gathering, this salad always earns a spot on my table.