Mexican Cucumber Salad Recipe

I am loving this Mexican-inspired cucumber salad that brings a playful twist to street corn flavors. The crisp veggies, juicy lime, and spice from jalapeños mix perfectly with rich cotija cheese. This dish is my new go-to for an easy, zingy, and refreshingly bold side to any meal coming my way.

I’ve been playing with flavors recently and came up with this Mexican cucumber salad inspired by the tasty vibes of Mexican street corn. I love how the crisp diced cucumbers mix with the sweet, charred kernels from fresh corn.

I tossed in finely chopped red onion and a minced jalapeño or two for that kick you expect from a healthy Mexican corn salad. To bring everything together, I mixed in a squeeze of lime juice, a drizzle of olive oil, and a sprinkle of cotija cheese along with a pinch of chili powder, salt, and pepper.

I like to think of it as a refreshing, crunchy side dish that’s not only delicious, but also packs vitamins and fiber. This salad is perfect as a light snack or a side to a bigger Mexican meal, and its simplicity makes it one of my favorite, easy-to-make recipes.

Why I Like this Recipe

I really like this recipe because it gives me a burst of fresh flavors every time I make it. The mix of crunchy cucumbers with sweet corn and the tang from lime juice makes it super refreshing, especially on a hot day. I also dig how easy it is to put together even though it packs in a lot of flavor – it doesnt require hours in the kitchen. Plus, the kick from the jalapeños and chili powder is exactly the right amount of spicy for me without being too overwhelming. Finally, I love how the cotija cheese adds a creamy, salty twist that ties the whole dish together and makes it feel indulgent even though its just a side dish.

Ingredients

• Cucumbers: They’re super fresh and hydrating, low in calories and offer a good amount of fibre.
• Corn: Sweet and starchy, it gives a nice crunch.

  It carries carbs and a bit of protein too.

• Jalapeños: They add a zesty heat boost with a bit of vitamin C, and it makes the dish pop!
• Lime Juice: Sour and tangy, it brightens the salad while giving you a good hit of vitamin C.
• Cotija Cheese: Salty and creamy, it delivers a slight protein boost and rich flavor.

Ingredient Quantities

• 2 medium cucumbers, peeled and diced
• 2 ears of fresh corn (or about 2 cups of grilled corn kernels), husked and kernels cut off
• 1/2 red onion, finely chopped
• 1 to 2 fresh jalapeños, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes (about 1/4 cup)
• 2 tablespoons olive oil
• 1/3 cup crumbled cotija cheese
• 1/2 teaspoon chili powder
• Salt and pepper to taste

How to Make this

1. Peel and dice the two medium cucumbers into bite size pieces.

2. Husk the ears of corn and cut the kernels off (or use about 2 cups of grilled corn kernels).

3. Finely chop the 1/2 red onion and add it to the bowl.

4. Seed and mince the jalapeños (start with 1 and add another if you like more heat) and toss them in.

5. Chop 1/4 cup fresh cilantro and mix it in with the veggies.

6. Squeeze the juice of 2 limes (about 1/4 cup) over the salad.

7. Drizzle 2 tablespoons of olive oil over everything.

8. Sprinkle in 1/2 teaspoon chili powder and season with salt and pepper to taste, then give it a good toss.

9. Fold in 1/3 cup of crumbled cotija cheese.

10. Let the salad chill in the fridge for at least 15 minutes before serving so the flavors merge nicely Enjoy!

Equipment Needed

1. Sharp knife for peeling, dicing, chopping, and mincing all veggies
2. Cutting board to safely cut cucumbers, corn, and jalapeños
3. Large mixing bowl to toss together the cucumbers, corn kernels, red onion, jalapeños, cilantro, and cheese
4. Citrus juicer or reamer to squeeze the lime juice
5. Measuring spoons and cup to get exact amounts of olive oil, chili powder, and lime juice
6. Fridge to let the salad chill for at least 15 minutes before serving

FAQ

Mexican Cucumber Salad Recipe Substitutions and Variations

• If you cant find the regular cucumbers, try using English or Persian cucumbers instead they work just as good
• Instead of fresh corn, you could use about 2 cups of frozen corn kernels, just thaw them first
• If red onion isn’t available, a shallot or even a milder sweet onion can be a decent swap
• Not into jalapeños? Serrano peppers add a bit more heat, but you can also use a green bell pepper if you want less spice
• If you dont have cotija cheese on hand, crumbled feta cheese is a pretty good alternative even though its tangier

Pro Tips

1. Pro tip: If you’re a fan of a milder bite, try soaking the red onions in cold water for about 10 minutes before chopping them. It helps take away some of that sharpness without killing the flavor completely

2. You might wanna add your jalapeños gradually. Start with one and then even mix in a little more if you feel like you need extra heat, that way you can adjust the spice level as you go

3. Another idea is to let the salad sit in the fridge longer than 15 minutes if you can manage it. Giving it extra time to chill can really help the flavors blend together into something special

4. One more trick, if you have it, check out using lime zest along with the juice. It adds a zingy brightness that kinda makes the salad pop and gives it an extra boost of lime flavor even though it might sound a little extra at first