Mexican Cucumber Salad
A delightful and refreshing salad featuring crisp cucumbers, sweet corn, and a creamy dressing, perfect for summer gatherings.
Ingredients
Vegetables
- 3 pieces Persian cucumbers (or 1 large English cucumber), sliced
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp lime juice
- 1/2 tsp chili powder Adjust according to preferred spice level
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- to taste Salt and black pepper
Instructions
Preparation
- In a large mixing bowl, combine the sliced cucumbers, corn, diced red onion, and chopped cilantro. Toss gently to mix all the vibrant ingredients together.
- In a separate bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, chili powder, ground cumin, garlic powder, salt, and pepper until the mixture is smooth and creamy.
- Pour the prepared dressing over the cucumber mix and toss until everything is evenly coated.
- Chill the salad in the refrigerator for 15–20 minutes to allow the flavors to meld together.
- Before serving, garnish with Tajín or an extra sprinkle of chili powder for a delightful kick.
Notes
Use fresh, high-quality ingredients for the best flavor. For a lighter version, choose Greek yogurt instead of mayonnaise. Experiment with diced bell peppers or jalapeños for added flavor and texture.