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Mexican Cucumber Corn Salad on a plate.

Mexican Cucumber Salad

Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 servings
Calories: 85kcal
Author: Lauren
This Mexican Cucumber Salad is a bright, refreshing side dish packed with bold flavor and satisfying crunch. Sweet corn, crisp cucumbers, zesty red onion and tangy cotija cheese come together in a zesty lime dressing. It’s the perfect balance of fresh and tangy—ideal for cookouts in the summer heat, taco nights, or anytime you need a quick and easy crowd-pleaser.
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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

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

Store this cucumber salad in an airtight container in the fridge for 3-4 days.

Nutrition

Serving: 140g (~1 cup) | Calories: 85kcal | Carbohydrates: 10.1g | Protein: 2.1g | Fat: 4g | Saturated Fat: 1.4g | Cholesterol: 7.5mg | Sodium: 233.9mg | Potassium: 187.3mg | Fiber: 1.8g | Sugar: 3.4g