This Mexican Cucumber Salad Recipe is a total game-changer for summertime (or honestly, any time you’re craving something crisp and refreshing). With crunchy cucumbers, sweet corn, a creamy citrus dressing, zippy chili powder, and pops of cotija cheese, every bite bursts with flavor and sunshine. It’s the side dish you’ll whip up in minutes and want to make again and again!
Why You’ll Love This Recipe
- Ultra-Refreshing: Crisp cucumbers, juicy corn, and lime make this salad the ultimate palate cleanser, especially on hot days.
- Instant Crunch & Creamy Flavor: You get the best of both worlds—cool, snappy veggies and a luscious, tangy dressing crowned with cotija cheese.
- Comes Together in Minutes: With just a handful of ingredients and barely 10 minutes, you can have this salad tossed and ready before the rest of dinner’s prepped.
- Versatile Crowd-Pleaser: Whether you serve it at potlucks or for weeknight dinners, everyone will dive in for seconds (and ask for the recipe)!
Ingredients You’ll Need
You’ll be amazed at how just a few fresh, simple ingredients can create such bold flavors and vibrant colors in this Mexican Cucumber Salad Recipe. Each one is essential—the creamy base, the crunch, the tang, and that irresistible sprinkle of chili and cheese all work together for pure salad magic.
- Mini Cucumbers (6): The star of the show—these little guys are extra crisp, lightly sweet, and their thin skins mean no peeling or fussing needed. Slice them thin for the best texture!
- Frozen Corn (1 cup, thawed): Adds subtle sweetness and a pop of color. Thaw fully before adding so it’s cool but not icy.
- Cilantro (¼ cup, minced): Brings a fresh, herbal bite and that signature flavor found in so many Mexican dishes.
- Red Onion (2 tablespoons, minced): For zing and color—choose red onion for its beautiful hue and milder, sweet flavor when sliced thinly.
- Sour Cream (2 tablespoons): Gives the dressing its creamy tang; you can use light sour cream if you like.
- Mayonnaise (2 tablespoons): Rounds out the dressing, making it silky and rich without overpowering.
- Cotija Cheese (2 tablespoons): Salty, crumbly cotija brings authentic Mexican flair; feta works in a pinch, but cotija is worth seeking out!
- Lime (juice and zest of 1): The essential zing! Both the juice and the zest provide brightness and depth.
- Chili Powder (½ teaspoon): For gentle warmth—feel free to use more if you love a spicy kick.
- Garlic (1 clove, minced): Just enough to infuse the dressing with its savory punch.
- Sea Salt (to taste): Don’t forget the salt—it wakes up every other flavor in the bowl!
Variations
This Mexican Cucumber Salad Recipe is endlessly adaptable—think of it as your personal canvas for crunchy-creamy, zesty-tangy goodness. Whether you’re catering to different tastes or just working with what’s in the fridge, don’t be afraid to switch things up!
- Spicier Version: Add diced jalapeño or a pinch of cayenne pepper to fire things up for spice-lovers.
- Dairy-Free Twist: Use vegan mayo and dairy-free yogurt instead of sour cream, and skip or swap the cotija for a plant-based cheese.
- Add Extra Veggies: Toss in diced bell peppers, cherry tomatoes, or even avocado for extra freshness and color.
- Protein Boost: Stir in black beans or grilled chicken to turn this salad into a light but satisfying meal.
How to Make Mexican Cucumber Salad Recipe
Step 1: Make the Creamy Dressing
Start by grabbing a medium-sized mixing bowl (don’t go too small—you’ll need room for tossing!). Whisk together the sour cream, mayonnaise, cotija cheese, lime zest and juice, chili powder, and minced garlic until the mixture looks smooth and luscious. This is the magical base where all those tangy, creamy flavors begin to mingle.
Step 2: Toss in Your Veggies
Add your thinly sliced mini cucumbers, thawed corn, chopped cilantro, and red onion right into that bowl of dressing. Using a large spoon or silicone spatula, gently mix everything together until every piece is beautifully coated. You want each bite to be packed with flavor, so really fold those crisp veggies into your creamy dressing.
Step 3: Season & Serve
Give your salad a little taste and season with sea salt until the flavors truly pop. You can serve this Mexican Cucumber Salad Recipe straight away for maximum freshness and crunch, or pop it in the fridge for 10-15 minutes if you prefer it extra chilled. Either way, prepare for rave reviews!
Pro Tips for Making Mexican Cucumber Salad Recipe
- Choose Mini Cucumbers: Their tender skins and fewer seeds mean no peeling, no bitterness, and unbeatable crunch in every bite.
- Fresh Lime, Every Time: Use both the zest and the juice—zest first, then juice—for the fullest burst of citrus flavor and zero waste.
- Brighten with Cotija: Crumble your cotija fresh right before mixing for the best creamy, salty accent; if you love extra cheese, sprinkle a bit more on top before serving!
- Avoid Watery Salad: If your cucumbers are especially juicy, pat slices dry with a clean towel before mixing—this keeps your dressing thick and dreamy.
How to Serve Mexican Cucumber Salad Recipe
Garnishes
For the finishing touch, shower your salad with a little extra cotija cheese, a handful of fresh cilantro leaves, or an extra pinch of chili powder for color. If you’re feeling fancy, a few thin slices of red chili or jalapeño look stunning and add a pop of heat!
Side Dishes
This salad is a dream with grilled meats—think carne asada, chicken, or shrimp tacos. It’s also fabulous alongside quesadillas, burritos, or even mixed into a big bowl of greens for a light lunch. The crisp, creamy flavors balance out anything rich or spicy on your table.
Creative Ways to Present
Want to wow guests? Spoon the salad into lettuce cups for a fresh, hand-held appetizer. Or, serve it in little mason jars at a picnic or potluck for the cutest, mess-free portions. It even makes a stunning topping for tostadas or layered over grilled corn on the cob.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Mexican Cucumber Salad Recipe can be stored in an airtight container in the fridge for up to two days. The cucumbers will soften a bit over time, but the flavors remain lively and delicious.
Freezing
I don’t recommend freezing this salad—the cucumbers and corn lose their satisfying crunch, and the creamy dressing tends to separate once thawed. Trust me, it’s so quick to make, fresh is always best!
Reheating
No need to reheat—just give the salad a gentle stir after storing and enjoy it chilled, straight from the fridge, for the most refreshing flavor and texture.
FAQs
-
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! If using regular cucumbers, peel them if the skins are thick or waxy, remove the seeds if they’re large, and slice them thinly. English (hot house) cucumbers are also a fantastic substitute and don’t usually require peeling.
-
Is there a good substitute for cotija cheese?
Yes, crumbled feta is the closest swap in terms of texture and saltiness. You can also use queso fresco for a milder taste, or even shredded Parmesan for a different but delicious twist.
-
Can I make this Mexican Cucumber Salad Recipe ahead of time?
Yes! You can prep the salad a few hours in advance—just keep it chilled and give it a quick toss before serving. If you’re making it more than a few hours ahead, keep the dressing and veggies separate and combine right before serving for maximum crunch.
-
How can I make this salad spicier?
To amp up the heat, include finely chopped fresh jalapeños, a sprinkle of cayenne, or even a dash of hot sauce in the dressing. Adjust the amount based on your spice preference!
Final Thoughts
If you’re searching for a salad that’s bright, bold, and full of irresistible crunch, you simply have to make this Mexican Cucumber Salad Recipe. It’s unbelievably simple, endlessly adaptable, and loved by everyone who tries it. Give it a try soon—you just might find your new favorite side!
Print
Mexican Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This refreshing Mexican Cucumber Salad is a perfect blend of flavors with a creamy dressing, crunchy cucumbers, sweet corn, and zesty lime. It’s a great side dish for any summer meal.
Ingredients
Dressing:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise, can be light
- 2 tablespoons cotija cheese, see notes
- 1 lime, zest and juice
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
Salad:
- 6 mini cucumbers, sliced thin
- 1 cup frozen corn, thawed
- 1/4 cup cilantro, minced
- 2 tablespoons minced red onion
- Sea salt, to taste
Instructions
- Dressing: In a medium-sized bowl, mix the sour cream, mayonnaise, cheese, lime zest and juice, chili powder, and garlic.
- Salad: Add the cucumbers, thawed corn, cilantro, and minced red onion to the bowl. Mix the salad ingredients until everything is well combined. Season to taste with salt.
Notes
- Feel free to adjust the seasonings according to your taste preferences.
- This salad is best served chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
