Description
A vibrant and refreshing Mexican cucumber salad combining crisp cucumbers, sweet corn, tangy lime, and a mild chili kick for a perfect side or snack.
Ingredients
Scale
- 2 large cucumbers, sliced thinly
- 1 cup sweet corn (fresh or thawed frozen)
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp salt, or to taste
Instructions
- Wash and peel cucumbers if desired; slice into thin rounds or half-moons.
- In a medium bowl, combine cucumbers, red onion, and sweet corn.
- Add chopped cilantro and toss to mix.
- Squeeze fresh lime juice over salad.
- Sprinkle chili powder and salt evenly.
- Gently toss all ingredients to combine thoroughly.
- Refrigerate for 15-20 minutes before serving to let flavors meld.
Notes
Adjust lime juice and chili powder to taste before serving. To keep cucumbers crisp when making ahead, salt and drain them separately for 15 minutes and pat dry. Salad keeps well refrigerated for up to 2 days. Add jalapeño or cotija cheese for variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg