Mexican Cucumber Salad Recipe

I’ve brewed up this Mexican-inspired cucumber salad and am totally digging its playful mix of cool, crisp cucumbers and warm, roasted corn. Its vibrant flavors from jalapeno, cilantro and tangy lime juice create an explosion of taste that elevates any Mexican meal. Perfect side, fresh and fun. Seriously worth trying.

I was excited to try making this Mexican Cucumber Salad inspired by Mexican street corn its a refreshing twist on a classic side dish. I love how the crisp cucumbers blend perfectly with roasted fresh corn kernels and the spicy kick from a seeded jalapeno pepper.

The thinly sliced red onion and roughly chopped cilantro really add a punch of flavor while the juice of 2 limes brings in a tangy brightness. I mix in a little bit of mayonnaise and olive oil to create a creamy texture that ties it all together along with a sprinkle of chili powder, salt and pepper.

And then theres the crumbled Cotija cheese that gives the dish a hint of saltiness its both satisfying and full of vitamins and antioxidants. This salad is my go to healthy Mexican corn salad thats easy enough to serve as a snack or side with any Mexican-style meal.

Why I Like this Recipe

I’ve got a few reasons why I really dig this recipe. First, I love how the mix of crunchy cucumbers and roasted corn creates such a cool texture. It’s like every bite gives me a surprising twist which keeps things interesting.

Another reason is the dressing. The lime juice, mayonnaise and chili powder combo gives the salad a tangy kick that just makes the flavors pop. It kinda reminds me of that authentic Mexican street food taste.

I also really appreciate how the dish balances spice and cool flavors. The jalapeno adds just the right amount of heat without overpowering the rest of the ingredients, which is perfect for a refreshing side dish.

Lastly, I like that it’s super simple to prepare and doesn’t require a ton of time. It’s perfect for when I want something tasty and homemade without too much fuss.

Ingredients

• Cucumbers: They add a crisp texture and are loaded with fiber; they help keep you hydrated.
• Corn: Roasted corn gives a sweet kick, loads of carbs, and a nice contrasting crunch.
• Red Onion: It brings a tangy sharpness full of healthy compounds, even though it might make you tear up.
• Lime Juice: This offers a sour brightness with a good amount of vitamin C to boost flavor.
• Cotija Cheese: Adds a salty, creamy touch along with a bit of protein and calcium.

Ingredient Quantities

• 2 large cucumbers, peeled and cut into half moons
• 1 cup fresh corn kernels from about 2 ears of corn roasted
• 1/2 red onion, thinly sliced
• 1 jalapeno pepper, seeded and diced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup crumbled Cotija cheese
• Juice of 2 limes
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Salt and pepper to taste

How to Make this

1. Start by preparing all your ingredients. Peel and slice the cucumbers into half moons, and roast the corn until it gets a bit charred then cut the kernels off the cob.

2. In a large bowl, mix the cucumbers, roasted corn, thinly sliced red onion, and diced jalapeno pepper.

3. In a small bowl, whisk together the lime juice, mayonnaise, olive oil, chili powder, salt, and pepper until it’s well blended.

4. Pour the dressing over the cucumber mixture and toss gently so everything gets coated.

5. Now, add the roughly chopped cilantro leaves and sprinkle in the crumbled Cotija cheese.

6. Gently stir the salad again making sure the cheese doesn’t break up too much.

7. Taste the salad and if it needs more salt, pepper, or chili powder, feel free to add a bit more.

8. Cover the salad and let it chill in the fridge for about 20 minutes so that the flavors meld together.

9. Give it another quick stir before serving.

10. Enjoy this refreshing salad as a perfect side for any mexican-style meal.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler
4. Large mixing bowl
5. Small bowl for dressing
6. Whisk (or fork)
7. Grill pan or skillet for roasting corn
8. Measuring cups and spoons
9. Spatula or large spoon
10. Refrigerator

FAQ

• Q: How long in advanc can i make this salad?
  A: You can prep it a few hours ahead of time and it holds up pretty well in the fridge, but best to eat within a day or so for maximum crunch.
• Q: What if i dont have Cotija cheese?
  A: No worries, you can use feta cheese as a substitute. It works fine even though the flavor is a bit different.
• Q: Can i adjust the spice level?
  A: Absolutely, if you like it hotter, feel free to add more jalapeno or even a pinch of crushed red pepper. If you want it milder, just remove the seeds.
• Q: How important is roasting the corn?
  A: Roasting the corn adds a delightful smoky sweetness to the salad which makes it taste a lot better compared to using raw kernels.
• Q: Can this be made vegan?
  A: Yes, just swap out the mayo with a vegan version and leave out the Cotija cheese, or use a vegan cheese alternative to keep that creamy texture.

Mexican Cucumber Salad Recipe Substitutions and Variations

• If you can’t find roasted fresh corn, you can use thawed frozen corn kernels instead. They work pretty well once you give them a quick sauté.
• If Cotija cheese is hard to come by, try crumbling feta or even a light goat cheese in its place. It’ll give you a similar tangy kick.
• Not a fan of mayo? Swap it out with Greek yogurt. It’s a healthier option and brings a nice creaminess to the salad.
• If you’re out of limes, lemon juice works just fine. It gives a different kind of citrus burst, but it’s all good.
• No olive oil? You can use avocado oil as an alternative. It has a mild flavor that won’t overwhelm the rest of the ingredients.

Pro Tips

1. Make sure to prep all your ingredients ahead of time so that when you mix everything together, you dont have to rush; a little extra organization really helps keep the dish balanced.
2. If you want a deeper smoky flavor, let your corn get a bit extra charred while roasting. Those slight burnt bits add such a cool texture and taste, even if it seems a bit over the top at first.
3. Whisk your dressing extra well and taste it before adding it to the salad. That way you can adjust the lime, salt, or chili powder where needed, and trust me, a little tweaking makes all the difference.
4. Dont skip the chill time in the fridge. Letting the salad sit for at least 20 minutes helps all the flavors meld together, making it way more refreshing when you serve it.