Description

This Zesty Mexican Cucumber Salad is the ultimate side dish for warm weather meals. Featuring crisp cucumbers, sweet corn, red onion, and fresh cilantro tossed in a chili-lime dressing, it’s refreshing, vibrant, and full of bold flavors. It’s vegan, gluten-free, and perfect for BBQs, potlucks, taco nights, or a quick lunch. Ready in minutes with no cooking required!

Ingredients

2 cups sliced Persian or English cucumbers

1 cup corn kernels (fresh, canned, or frozen and charred)

1/3 cup diced red onion

1/4 cup chopped fresh cilantro

3 tablespoons lime juice (freshly squeezed)

2 tablespoons olive oil

1 teaspoon chili powder

1 small garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. Wash and slice the cucumbers into thin rounds. Dice the red onion and chop the fresh cilantro.

2. If using canned or frozen corn, drain and pat dry. Optional: char the corn in a dry skillet until golden for added flavor.

3. In a small bowl or jar, whisk together lime juice, olive oil, chili powder, minced garlic, salt, and pepper to make the dressing.

4. In a large bowl, combine cucumbers, corn, red onion, and cilantro. Pour the dressing over the vegetables.

5. Toss everything well to coat evenly.

6. Refrigerate for 15–30 minutes before serving to allow the flavors to meld.

7. Toss once more before serving. Serve chilled.

Notes

Char the corn: For added smoky flavor, don’t skip this step—it makes a big difference!

Serve fresh: This salad is best eaten the day it’s made for maximum crunch and flavor.

Customize it: Add diced avocado or black beans to make it a heartier dish.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Toss/No-Cook
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 105
Sugar: 3g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg