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Mexican Cucumber Salad

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A refreshing and vibrant Mexican Cucumber Salad that captures the essence of summer picnics with its crunchy cucumbers, sweet corn, and zesty dressing.

Ingredients

Scale
  • 3 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
  • 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and black pepper, to taste
  • A pinch of Tajín or extra chili powder for garnish (optional)

Instructions

  1. Slice the cucumbers into thin rounds.
  2. Prepare the corn by cutting kernels off the cob (if using fresh) or ensure canned/frozen corn is thawed.
  3. Chop the red onion finely.
  4. Gather the fresh cilantro and chop.
  5. Create the dressing by combining mayonnaise (or Greek yogurt) with lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  6. Combine the sliced cucumbers, corn, red onion, and cilantro in a large bowl, then gently fold in the dressing.
  7. Garnish with Tajín or extra chili powder if desired and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may lose some crunch.

Nutrition

Find it online: https://www.nailzspa.com/mexican-cucumber-salad/

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