Description
A refreshing Mexican Cucumber Salad perfect for summer meals.
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
Instructions
- In a large bowl, mix sliced cucumbers, corn, red onion, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the cucumber mix and toss to combine evenly.
- Chill the salad for 15–20 minutes to let the flavors meld.
- Garnish with Tajín or extra chili powder just before serving.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the seasoning according to taste.
- Can be served as a side dish or a light main course.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg