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Mexican Cucumber Salad

Byrecipesbyabbie
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I want to tell you about one of my absolute favorite side dishes, my Mexican Cucumber Salad. This dish got into my weekly rotation because I fell in love with its crisp cucumbers, zesty lime dressing, and those fun pops of chili and fresh cilantro. Every bite feels light, refreshing, and just perfect for hot evenings or for bringing to a potluck when I want something bright and popular.

This salad reminds me a little of my Tomato and Herb Fattoush, another fresh favorite that brings brightness to any meal.

Summer cucumber corn salad with grilled vegetables, red onion, feta, and cilantro

Why You’ll Love This Recipe

  • When I bring this salad to a gathering, it disappears fast, and I get so many compliments. It’s perfect for busy cooks because it requires almost no cooking and comes together in minutes. The combination of crisp cucumber, tangy lime juice, creamy cotija or feta, and a hint of chili powder or Tajin seasoning makes it exciting without being fussy.
  • If you have picky eaters, just reduce the spice and make extra dressing so everyone can adjust to taste. I love it for cozy evenings when I want something light but flavorful. The textures work so well together: the cucumber slices stay crisp, the herbs bring freshness, and occasionally the cheese or toasted pumpkin seeds add pleasing richness.
  • For dietary benefits, this salad is naturally gluten‑free and low in calories. If you use dairy‑free cheese or skip the cheese altogether, it becomes dairy‑free too. It’s refreshing, hydrating, and full of vitamin C from the lime and cucumber. Sometimes I even add a handful of black beans or quinoa for a bit more protein and heft.
Summer cucumber corn salad with grilled vegetables, red onion, feta, and cilantro

Mexican Cucumber Salad Recipe

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Mexican cucumber salad is a light, refreshing side dish made with crisp cucumbers, sweet corn, juicy cherry tomatoes, and a zesty lime dressing. Tossed with fresh cilantro and crumbled cheese, it’s the perfect summer salad for cookouts, potlucks, or easy weeknight dinners. Bright, crunchy, and full of flavor, this simple cucumber corn salad comes together in minutes and brings a fresh, tangy twist to your table.

Ingredients

  • 2 large cucumbers (sliced thin)
  • 1 cup grilled or canned corn (drained)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup red onion (thinly sliced)
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 1/3 cup crumbled feta or cotija cheese
  • Salt and pepper to taste
  • For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder or Tajin
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Pinch of dried oregano

Instructions

  1. Prepare the dressing
    In a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, and oregano. Set aside.
  2. Assemble the salad
    In a large bowl, combine sliced cucumbers, corn, cherry tomatoes, red onion, and chopped cilantro.
  3. Dress and toss
    Pour the dressing over the vegetables and toss until everything is well coated.
  4. Add cheese and season
    Gently fold in the crumbled cheese. Taste and adjust seasoning with salt and pepper if needed.
  5. Chill and serve
    Let the salad sit in the fridge for about 10 minutes for flavors to blend. Garnish with extra cilantro and serve chilled.

Notes

  • Use English or Persian cucumbers for a crisp bite with fewer seeds.
  • Tajin gives it that signature chili-lime kick, but chili powder and a pinch of salt works too.
  • Make it dairy-free by skipping the cheese or using a plant-based option.
  • Best enjoyed fresh but can be stored in the fridge for up to 24 hours.

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    © Abbie
    Cuisine: Mexican-inspired

    Ingredients & Substitutions

    • Let me walk through the key players in this salad and why each one matters. First is the cucumber itself. I prefer English cucumbers because they have fewer seeds and firmer crunch. But Persian or garden cucumbers work fine as long as you slice them thin so they stay crisp.
    • Next, fresh lime juice is essential. That bright citrus tang wakes up everything else and balances the natural mild sweetness of the cucumber. I always use freshly squeezed lime juice, not bottled, because the flavor is livelier.
    • Then you have the seasoning. Traditional Mexican salads often use chili powder or Tajin, a Mexican seasoning made with chili, lime, and salt. That adds a smoky‑spicy kick and a gentle salinity. You can substitute with paprika and a tiny pinch of cayenne if you don’t have Tajin.
    • Fresh cilantro is classic, and I always chop it just before tossing so it stays vibrant. If cilantro isn’t your thing you could swap parsley instead, but you’ll lose some of that signature flavor.
    • Some recipes include cotija cheese for creaminess and saltiness. I usually crumble a bit on top, but feta works as a halal‑friendly option too. For a plant‑based version, skip the cheese or use a dairy‑free salty crumble or toasted pumpkin seeds.
    • Finally a pinch of salt and a dash of olive oil tie it all together. I use a neutral oil if I want the garlic flavor from the dressing to shine.

    Directions

    Prepping the Ingredients

    I start by washing and drying the cucumber really well. Then I slice it very thin, either rounds or half‑moons depending on size. Cilantro goes into a small bowl so I can roughly chop and check for any stems. If you’re using cheese, crumble it now. Then lay everything out to make the assembly smooth.

    Mixing the Dressing

    In a separate small bowl I whisk together fresh lime juice, a drizzle of olive oil, a pinch of salt, and about a teaspoon of Tajin or chili lime seasoning. If you like heat you can add a pinch of cayenne or finely chopped jalapeño.

    Combining the Salad

    I pour the dressing over the cucumber and cilantro and gently toss everything, making sure each slice gets coated. At this stage I taste and add a bit more salt, lime, or spice as needed. Then I gently fold in cotija or feta cheese if I’m using it.

    Final Touches and Chilling

    Once everything is mixed, I transfer the salad into a serving bowl and let it sit in the fridge for about 15 to 20 minutes so flavors meld and cucumbers stay mildly crisp yet juicy. Sometimes I add a final sprinkle of chopped cilantro and a light dusting of Tajin just before serving for visual appeal.

    Bowl of creamy Mexican cucumber and corn salad held in hand on marble background

    Mistakes to Avoid

    I’ve learned a few things from trial and error. Don’t slice cucumbers too thick or they lose their lovely crisp bite. Don’t skip the resting time in the fridge; it helps marry the flavors without making the cucumbers soggy. Don’t overdress it or it becomes watery. And don’t add salt until after you taste, too much upfront can crowd out the bright lime flavor.

    Variations You’ll Love

    If you’re keeping it vegan, omit the cheese and add toasted pumpkin seeds for crunch and richness. For a soap‑style twist you can add minced mango or jicama for sweetness and color. Spice lovers can stir in chopped jalapeño or even serrano pepper. For a protein remix try folding in cooked shrimp or shredded chicken for a light, healthy salad entree.

    See another fresh version of Mexican cucumber salad with lime and chile

    Tips for Better Results

    • If you want to make it ahead, dress the cucumbers and cilantro briefly and store them separately from the cheese. Then toss together just before serving. It stores well for a day or two in the fridge, but cucumbers may soften over time, so I always aim to eat it fresh or within 24 hours.
    • For freezing, I don’t recommend it, frozen cucumbers turn mushy. To keep texture perfect, drain off any excess liquid after chilling and gently shake before serving.

    How I Like to Enjoy Mexican Cucumber Salad

    I love serving this salad with grilled corn and lime‑marinated chicken for a casual dinner on the patio. It’s beautiful alongside rice bowls or tacos, or even on its own as a cold starter. For drinks, I always pair it with fresh sparkling water infused with cucumber slices and mint, or a cold hibiscus iced tea. It brightens up the table and makes the whole meal feel light and festive.

    FAQs

    What do Mexicans put on cucumbers?

    In many regions of Mexico people season cucumbers with fresh lime juice, chili powder or Tajin, a bit of salt, and sometimes chopped cilantro or onions. Creamy cheeses like cotija or queso fresco may also be crumbled on top. This blend of citrus, spice, herbs, and salt is classic and really highlights the cucumber’s freshness.

    What does a Mexican salad consist of?

    Mexican salads often feature fresh ingredients like cucumber, tomato, onion, avocado, and herbs such as cilantro. They are dressed simply with lime juice, olive oil, salt, and a chili‑lime seasoning like Tajin. Some versions include avocado, queso fresco or cotija cheese, and other fresh veggies for crunch and flavor.

    What should not be mixed with cucumber salad?

    Avoid mixing ingredients that make it watery or spoil texture. For example, accidentally adding too much salt or over‑dressing the salad can draw out water and make the cucumbers soggy. Avoid high‑water fruits or dont chop too far ahead of time. Also don’t combine it with ingredients that overpower the clean flavors, like heavy creamy dressings that compete with the lime and chili.

    What is a Mexican cucumber called?

    In Mexico the word for cucumber is “pepino.” You might also hear “pepino fresco.” While pepino melon is a different fruit, when someone refers to pepino in the context of salad or citrus seasoning they usually mean cucumber.

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