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About This Recipe
If you’re looking for a light, creamy, and refreshing side dish with a bold, zesty twist—this Mexican Cucumber Corn Salad is it. It’s made with crunchy cucumbers, sweet fire-roasted corn, and tossed in a creamy dressing that ties everything together. Every bite is cool, crunchy, and packed with flavor, making it the perfect refreshing dish for taco night, BBQs, or any summer meal.
What I love most about this recipe is how simple it is to throw together, yet it feels unique and a little unexpected. It’s always a crowd favorite—easy to make ahead, endlessly customizable, and full of bright, vibrant flavor that keeps everyone coming back for more.
For more easy side dish recipes, try my Mexican Elote Street Corn Pasta Salad, Rainbow Corn Salad, Healthy Macaroni Salad, or Healthy Broccoli Salad!
Why You’ll Love This Mexican Cucumber Salad
- Crisp and refreshing: This refreshing cucumber salad is the perfect balance of flavors and textures!
- Fresh and flavorful: It’s a great side dish on hot summer days, great for light lunches served with your favorite protein, or as a flavorful snack.
- Quick and easy to make: Super simple to make and ready in less than 15 minutes!
- Great make-ahead option: One of my favorite recipes for pool parties, summer BBQs, or meal prep.
- Easily customizable: Easily adjust this recipe to your taste or dietary preferences.
- Mini cucumbers: I love using mini cucumbers for this salad since they’re crisp, refreshing, and less watery than regular cucumbers. However, you can use a regular cucumber, English cucumbers, or Persian cucumbers if you prefer.
- Sour cream: Adds tang and creaminess to the dressing. Use light sour cream to keep things macro-friendly while still rich and satisfying. You can also sub for Greek yogurt if you prefer.
- Light mayo: Balances the tang from the sour cream and adds a silky texture to the dressing without being too heavy.
- Lime: I always recommend using FRESH lime juice! The store-bought stuff just doesn’t taste the same.
- Garlic: You can use fresh minced garlic or frozen garlic cubes.
- Chili powder: Brings a warm, smoky kick that ties all the Mexican-inspired flavors together. Adjust to taste for more or less heat.
- Fire-roasted corn: I love using fire-roasted corn to add a pop of sweetness and a delicious smoky flavor. You can use canned, frozen, or grilled corn—whatever’s easiest!
- Red onion: Adds a little bite and the perfect amount of crunch to this salad.
- Cilantro: If you’re not a fan of cilantro, you can leave it out or sub with chopped green onions.
- Cotija cheese: Cotija cheese is a salty, crumbly cheese that’s so yummy in Mexican dishes. However, if you can’t find cotija, parmesan makes a great substitute!
- Dairy-free: To make this cucumber salad dairy-free, use dairy-free sour cream and dairy-free cheese (or omit).
- Vegan: To make vegan, use dairy-free sour cream, dairy-free cheese (or omit) and vegan mayo.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the sour cream, mayo, lime juice, lime zest, garlic and chili powder to a medium bowl.
2. Whisk to combine.
3. Add the sliced cucumbers, corn, red onion, cilantro and crumbled cotija cheese.
4. Toss everything together well. Taste and season with a pinch of salt and black pepper (to your liking). Keep chilled until ready to serve, top with more crumbled cotija if desired and enjoy!
Store this cucumber salad in an airtight container in the fridge for 3-4 days.
Helpful Tips
- Pat cucumbers dry: If using regular cucumbers, pat the cucumber slices with paper towels to remove excess water. This helps keep the salad crisp and prevents the dressing from becoming watery.
- Drain corn well: If using canned corn, be sure to drain the corn really well to avoid the salad becoming watery. If using fresh corn, I like to lightly char it on the grill to add additional smoky flavor.
- Chill before serving: Let the salad chill for 30 minutes before serving to help the flavors meld and enhance the creamy, tangy dressing.
- Add protein for a full meal: Serve this salad with a side of grilled chicken to turn this side dish into a satisfying, macro-balanced meal.
Can I make this salad ahead of time?
Yes! You can prep it a few hours in advance. For the best texture, store the dressing separately and toss everything together just before serving.
What kind of cucumbers should I use?
Mini cucumbers are ideal because they’re crisp, seedless, and less watery. If using English cucumbers, you may want to scoop out the seeds to avoid excess moisture.
Can I use fresh or frozen corn instead of fire-roasted?
Can I use fresh or frozen corn instead of fire-roasted?
Absolutely. If using frozen, just thaw and lightly char it in a skillet or on the grill for extra flavor.
What can I use instead of Cotija cheese?
Parmesan is a great substitute if you can’t find Cotija. Feta also works if you want a tangier flavor.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Mexican Cucumber Salad
Ingredients
- 5-6 mini cucumbers (450g) sliced in half lengthwise & thinly sliced; 4 cups
- 2 Tbsp sour cream (30g)
- 2 Tbsp light mayo (30g)
- 1 lime zested and juiced
- 1 large garlic clove minced
- 1/2 tsp chili powder
- 1 cup fire roasted corn (124g)
- 1/4 cup finely diced red onion (40g)
- 3 Tbsp finely chopped cilantro
- 2 Tbsp crumbled cotija or parmesan
- Salt & black pepper to taste
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Instructions
- Add the sour cream, mayo, lime juice, lime zest, garlic and chili powder to a medium bowl. Whisk to combine.
- Add the sliced cucumbers, corn, red onion, cilantro and crumbled cotija cheese. Toss everything together well. Taste and season with salt and pepper (a tiny pinch of each or to your liking).
- Keep chilled until ready to serve, top with more crumbled cotija if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
