Dessert

Mexican Cucumber Salad Recipe

Name: Mexican Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 tablespoons sour cream; 2 tablespoons mayonnaise (light optional); 2 tablespoons cotija cheese, crumbled; Zest and juice of 1 lime; ½ teaspoon chili powder; 1 clove garlic, minced; 6 mini cucumbers, thinly sliced; 1 cup frozen corn, thawed; ¼ cup cilantro, minced; 2 tablespoons minced red onion; Sea salt, to taste

ByNaomi Fletcher October 16, 2025October 16, 2025

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Introduction

This Mexican Cucumber Salad is a refreshing and zesty side dish perfect for warm days or any meal that needs a bright, crunchy touch. Combining creamy dressing with fresh cucumbers, corn, and tangy lime, it’s simple to make and full of vibrant flavors.

A clear glass bowl filled with a creamy salad made of sliced cucumbers layered thickly, each slice covered with a white, creamy dressing mixed with small green herbs. Scattered on top and mixed throughout are yellow corn kernels and small bits of red onion adding pops of bright color. The salad looks fresh and moist with a smooth, slightly chunky texture, resting on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons sour cream
2 tablespoons mayonnaise (light is optional)
2 tablespoons cotija cheese, crumbled
Zest and juice of 1 lime
½ teaspoon chili powder
1 clove garlic, minced
6 mini cucumbers, thinly sliced
1 cup frozen corn, thawed
¼ cup cilantro, minced
2 tablespoons minced red onion
Sea salt, to taste

Instructions

Step 1: In a medium-sized bowl, combine sour cream, mayonnaise, crumbled cotija cheese, lime zest and juice, chili powder, and minced garlic. Mix well to create the dressing.
Step 2: Add the thinly sliced cucumbers, thawed corn, minced cilantro, and minced red onion to the dressing. Toss everything together until the vegetables are well coated. Season with sea salt to taste.
Step 3: Chill the salad for at least 15 minutes before serving to allow the flavors to meld. Serve cold and enjoy the fresh, tangy taste.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or diced jalapeño.
Use Greek yogurt instead of sour cream for a lighter dressing.
Swap mini cucumbers with English cucumbers if mini ones aren’t available.
To make it vegan, replace sour cream and mayonnaise with plant-based alternatives and omit the cotija cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time, so give the salad a quick toss before serving again. It’s best enjoyed chilled and fresh.

How to Serve

A clear glass bowl filled with a fresh cucumber salad showing about three layers of thick, round cucumber slices that are a vibrant green with smooth skin and pale, seeded centers. Mixed within and on top of these cucumber layers are bright yellow corn kernels and small, chopped pieces of purple onion, all coated in a creamy white dressing speckled with bits of green herbs and black pepper. The salad looks moist and slightly glossy with visible herbs scattered evenly throughout, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. However, it’s best to toss the salad shortly before serving to keep the cucumber slices crisp.

What can I use if I don’t have cotija cheese?

Feta cheese is a good substitute as it has a similar crumbly texture and salty flavor.