1. Can I make this Mexican Cucumber Salad ahead of time?

Yes, this salad can be made ahead of time. In fact, refrigerating it for an hour or so allows the flavors to meld together. However, if you plan to make it a day in advance, keep in mind that the cucumbers may lose some of their crispness. To maintain the freshness, you can store the cucumbers separately and mix them with the other ingredients just before serving.

2. How spicy is this Mexican Cucumber Salad?

The level of spiciness in this salad is adjustable. The chili powder gives it a mild heat, but you can add more if you prefer a spicier kick. Alternatively, you can omit it altogether or swap it for a milder seasoning, such as paprika, for those who prefer less heat.

3. Can I add protein to this Mexican Cucumber Salad?

Yes! This salad can easily be turned into a main dish by adding protein. Grilled chicken, shrimp, or even black beans would pair wonderfully with the fresh, crisp flavors of the salad. It’s a great option for a light, healthy meal.

4. Can I use frozen corn for this recipe?

Absolutely! Frozen corn works just as well as fresh corn in this recipe. Just be sure to thaw and drain it before adding it to the salad to avoid excess moisture

Mexican Cucumber Salad: Easy & Healthy Recipe

Name: Mexican Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 large cucumber, thinly sliced; 1 cup sweet corn (fresh or frozen); 1/4 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; Juice of 2 limes; 1/2 teaspoon chili powder; 1/4 teaspoon salt (or to taste)

Description

This Mexican Cucumber Salad is a refreshing and vibrant side dish that perfectly complements any Mexican-inspired meal. It’s made with crisp cucumbers, sweet corn, tangy lime, and chili powder for a delicious balance of flavors. Perfect for summer barbecues, taco nights, or as a healthy snack, this easy-to-make recipe is both flavorful and nutritious.

Ingredients

Scale

1 large cucumber, thinly sliced
1 cup sweet corn (fresh or frozen)
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1/2 teaspoon chili powder
1/4 teaspoon salt (or to taste)

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Instructions

Wash and peel the cucumber (optional) and slice it into thin rounds or half-moons.
In a medium bowl, combine the cucumber, sweet corn, and red onion.
Chop the cilantro and add it to the bowl.
Squeeze the lime juice over the mixture and toss gently to coat.
Sprinkle chili powder and salt, then toss again to combine the flavors.
Refrigerate the salad for 15-20 minutes before serving for the best flavor.

Notes

For a spicier version, add diced jalapeños or more chili powder.
For a creamy version, stir in some Greek yogurt or sour cream.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To prevent sogginess, you can salt the cucumbers and let them sit for a few minutes before mixing them with the other ingredients.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 4g
Sodium: 200mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg