Mexican Cucumber Salad Recipe

Experience a refreshing twist on a classic Mexican favorite with this crisp cucumber salad inspired by the vibrant flavors of street corn. Juicy cucumbers, sweet corn, and colorful peppers blend with the zing of lime and garlic, enhanced by cotija cheese and creamy dressing for a delightful taste sensation truly.

I’ve always been a fan of mixing fresh, simple ingredients into a dish that feels both healthy and full of flavor. In this recipe for Mexican Cucumber Salad, i use 2 large cucumbers sliced into rounds, 1 cup fresh corn kernels, and diced red bell pepper to bring in amazing color.

I also add in 1/2 cup red onion and a finely chopped jalapeno for a slight kick that really makes a difference. To top things off, i toss in 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese along with a mix of 1/4 cup mayonnaise and 1/4 cup Mexican crema, which gives it that creamy texture that reminds me of Mexican street corn.

The lime juice, minced garlic, and chili powder add a tangy and spicy flavor profile, plus salt and pepper round things out. I love serving this healthy mexican corn salad as a side dish with any mexican-style meal or even as a quick snack on the go.

Why I Like this Recipe

1. I really like how the crunchy cucumbers and sweet corn blend with that creamy dressing, it makes every bite super refreshing.
2. I love the zesty kick from the jalapeno and lime juice. It gives the salad a spicy tang that keeps things interesting.
3. I appreciate that it’s so easy to make even when im in a rush. The salad comes together fast so i can enjoy a tasty side dish anytime.
4. I like how the flavors come together so nicely, mixing a bit of spice with creaminess and freshness. It’s like each ingredient adds its own little twist to the dish.

Ingredients

• Cucumbers: They are super refreshing, loaded with water and fiber, low in cal.
• Corn kernels: They is sweet and crisp, providing natural carbohydrates for energy.
• Red bell pepper: Offers a crunchy texture and loads of vitamin C, boosting flavor.
• Red onion: Adds a sharp, tangy kick while supplying antioxidants and extra crunch.
• Jalapeno: Brings a subtle heat and spice to enliven the dish perfectly.
• Lime juice: Adds a bright, tangy kick balancing flavors with extra vitamin C.
• Mayonnaise and Mexican crema blend: They form a creamy dressing that binds the ingredients.

Ingredient Quantities

• 2 large cucumbers, peeled and sliced into rounds
• 1 cup fresh corn kernels (or thawed frozen corn)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely diced
• 1 jalapeno, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/3 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• Juice of 2 limes
• 1 garlic clove, minced
• 1/2 tsp chili powder
• Salt and pepper, to taste

How to Make this

1. Start by prepping your veggies: peel and slice the cucumbers into rounds, dice the red bell pepper, finely dice the red onion, and chop the jalapeno (make sure to seed it first).

2. In a large bowl, combine the cucumber slices, corn kernels, diced red bell pepper, red onion, jalapeno, and chopped cilantro.

3. Add the crumbled cotija cheese into the bowl.

4. In a separate small bowl, mix together the mayonnaise, Mexican crema (or sour cream), and lime juice until it looks smooth.

5. Stir the minced garlic and chili powder into the dressing mixture.

6. Season the dressing with salt and pepper to taste.

7. Pour the dressing over your veggie mix and gently toss until everything is nicely coated.

8. Let the salad chill in the fridge for at least 30 minutes so the flavors can blend together well.

9. Give the salad a final stir just before serving.

10. Enjoy your Mexican Cucumber Salad as a perfect side dish to any Mexican-style meal or even on its own, which tastes awesome!

Equipment Needed

1. A sharp knife for peeling and chopping veggies
2. A sturdy cutting board for all your slicing and dicing needs
3. A large mixing bowl to combine the veggies and cheese
4. A small bowl to whisk together the dressing ingredients
5. Measuring cups and spoons to get the right amounts
6. A citrus juicer to easily squeeze the lime juice
7. A spatula or large spoon for mixing the salad
8. A refrigerator to chill the salad before serving

FAQ

Mexican Cucumber Salad Recipe Substitutions and Variations

• Instead of using cucumbers, you can slice up zucchini. It still keeps the crunch and works pretty well in the salad.
• If you can’t find fresh corn, canned or even grilled corn kernels work great and add a bit of smoky flavor.
• You can swap Mexican crema or sour cream with Greek yogurt. It gives a similar creaminess with a tangy twist.
• If cotija cheese is hard to come by, feta cheese is a good alternative that brings a salty kick.
• For a milder heat, try replacing the jalapeno with an Anaheim pepper or make sure to remove more of the seeds.

Pro Tips

1. One thing that really helps boost the flavor is to toss the veggies in the dressing about 10 minutes before chillin’ so they can soak up a bit more flavor without gettin’ too soggy.
2. If you wanna add a little twist, try lightly roasting the corn in a pan with a tiny bit of oil. It gives a nice, smokey flavor that really pops.
3. For the best zing, always use really fresh lime juice and add a pinch more salt at the end if needed – it kinda brings everything into focus.
4. Lastly, if you don’t like too much heat, you can go a little lighter on the jalapeno or even swap it with a less spicy pepper, but if you love a kick, keep it as is for that extra punch.