Mexican Cucumber Salad: A Zesty, Creamy Twist on a Summer Favorite
Mexican Cucumber Salad is a quick, no-cook side dish bursting with zesty lime, crunchy cucumbers, sweet corn, and creamy dressing. Inspired by Mexican street corn, this refreshing salad is loaded with flavor—tangy, spicy, and creamy in every bite. It’s the perfect 15-minute summer recipe for cookouts, tacos, or weekday meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Tossed, No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
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
Instructions
- In a mixing bowl, whisk together sour cream, mayonnaise, cotija cheese, lime zest and juice, chili powder, and garlic until smooth.
- Add sliced cucumbers, corn, cilantro, and red onion to the bowl.
- Toss gently to coat everything evenly with the dressing.
- Season with sea salt to taste, and toss again.
- Serve immediately, or chill for 10–15 minutes for extra crispness.
Notes
- For a protein boost, add grilled chicken, shrimp, or black beans.
- Make it vegan by using dairy-free mayo and cheese.
- Add cherry tomatoes or diced bell pepper for color and crunch.
- Sub parsley or mint for cilantro, depending on preference.
- For heat, include diced jalapeños or a pinch of cayenne.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
