Mexican Cucumber Salad with Sweet Corn Recipe

When summer heat demands something refreshing yet flavorful, this Mexican Cucumber Salad with Sweet Corn delivers a bright, vibrant dish that satisfies without weighing you down. Crisp cucumbers, juicy corn, and a zesty lime-chili dressing form a perfect harmony of texture and taste. Inspired by the street food spirit of Mexico and balanced with modern lightness, this salad is as much a showstopper as it is a staple.

Ingredients List

Fresh Vegetables

• 2 large English cucumbers, thinly sliced
• 1 ½ cups fresh or grilled sweet corn kernels (about 2 ears)
• ½ small red onion, very thinly sliced
• ¼ cup chopped fresh cilantro

Dressing

• Juice of 2 limes (about 4 tbsp)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ½ teaspoon sea salt (or to taste)
• ½ teaspoon honey or agave syrup (optional, for balance)

Optional Toppings

• Crumbled cotija cheese or feta (about ¼ cup)
• Sliced jalapeño or serrano pepper
• Tajín seasoning for garnish
• Extra lime wedges for serving

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Wash and thinly slice the cucumbers (leave skin on for crunch). Thinly slice the red onion and chop cilantro. If using fresh corn, grill or boil the ears, then slice off the kernels once cool.

Step 2: Mix the Dressing

In a small bowl, whisk together lime juice, olive oil, chili powder, smoked paprika, cumin, sea salt, and optional honey. Taste and adjust seasoning if needed.

Step 3: Toss the Salad

In a large mixing bowl, combine cucumbers, corn, onion, and cilantro. Pour the dressing over and gently toss to coat everything evenly.

Step 4: Add Toppings and Serve

Top with crumbled cotija, sliced chili (if using), and a sprinkle of Tajín. Serve immediately, or chill for 15–20 minutes to enhance flavor.

Cook Time

• Prep Time: 15 minutes
• Cook Time (for corn): 5–10 minutes
• Total Time: 20–25 minutes

Servings

Serves 4–6 as a side dish

Nutritional Information (approx. per serving)

• Calories: 120
• Carbohydrates: 14g
• Protein: 3g
• Fat: 6g
• Saturated Fat: 1.5g
• Fiber: 2g
• Sodium: 280mg
• Sugar: 4g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. While still delicious the next day, the cucumbers will release moisture, slightly softening the texture. For best results, keep dressing and veggies separate until just before serving if making ahead.

Suggestions

• For a creamier variation, stir in a spoonful of Mexican crema or Greek yogurt.
• Add black beans or avocado for a more filling, protein-rich salad.
• Make it a meal: serve over quinoa or alongside grilled chicken or shrimp.
• Toasted pepitas or sunflower seeds add a satisfying crunch.

Seasonal Relevance

This salad is best enjoyed during late spring through early fall, when corn is at peak sweetness and cucumbers are crisp and fresh. It’s perfect for BBQs, picnics, potlucks, or simply as a cooling complement to spicy mains.

Conclusion

This Mexican Cucumber Salad with Sweet Corn captures the essence of freshness and spice in every bite. Light, zesty, and irresistibly crunchy, it’s a dish that brings flavor and nutrition together with elegance. Once you try it, this salad may just become your go-to for warm-weather gatherings—or anytime you crave something vibrant and clean.

FAQs

Q: Can I use frozen corn instead of fresh?
A: Yes, thawed frozen corn works well in this recipe. For best flavor, lightly sauté or char it before adding.

Q: What can I substitute for cotija cheese?
A: Feta cheese is a good substitute for cotija due to its crumbly texture and salty profile.

Q: Can this salad be made ahead of time?
A: You can prep the ingredients ahead and store them separately, combining with dressing just before serving to preserve crunch.