Mexican Cucumber Salad

Refreshing Fiesta: Mexican Cucumber Salad

healty meal, low carbs meals, keto meal

Elevate your salad game with our vibrant and zesty Mexican Cucumber Salad recipe. Bursting with fresh flavors and colorful ingredients, this salad is a delightful fusion of crisp cucumbers, sweet corn, tangy cotija cheese, and zesty lime dressing. Perfect as a side dish for your favorite Mexican-inspired meals or as a refreshing standalone dish on a warm summer day, this salad is sure to tantalize your taste buds and brighten up your table.



  • 3 tablespoons sour cream
  • 1 tablespoon mayo
  • ¼ cup cotija cheese, crumbled
  • 1 lime, juice and zest
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • 2 English cucumbers, thinly sliced
  • 1 cup frozen corn, thawed
  • ¼ cup cilantro, roughly chopped
  • ¼ cup red onion, finely diced
  • Salt and pepper to taste


  1. Prepare the Dressing: In a small bowl, whisk together the sour cream, mayo, crumbled cotija cheese, lime juice, lime zest, minced garlic, and chili powder until well combined. Season with salt and pepper to taste.
  2. Combine Ingredients: In a large mixing bowl, combine the thinly sliced cucumbers, thawed corn kernels, chopped cilantro, and diced red onion.
  3. Toss with Dressing: Pour the prepared dressing over the cucumber mixture and toss gently until all ingredients are evenly coated with the creamy dressing.
  4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a final toss and adjust seasoning if necessary. Serve chilled and enjoy!

Cook’s Notes:

  • For extra flavor, you can add a pinch of cayenne pepper or smoked paprika to the dressing for a subtle heat.
  • If you prefer a creamier dressing, you can increase the amount of sour cream and mayo to achieve your desired consistency.


  • Add Avocado: For a creamy and indulgent twist, add diced avocado to the salad just before serving. The creamy texture of the avocado pairs perfectly with the crisp cucumbers and tangy dressing.
  • Spice it Up: Kick up the heat by adding diced jalapeños or serrano peppers to the salad for an extra pop of spice and flavor.
  • Add Protein: To make this salad a complete meal, add grilled chicken, shrimp, or steak for a protein-packed dish that’s perfect for lunch or dinner.

Keto Version:

For a keto-friendly version of Mexican Cucumber Salad, you can make a few simple swaps to reduce the carb content. Replace the corn with diced bell peppers or cherry tomatoes for added crunch and flavor without the extra carbs. Use full-fat sour cream and mayo to keep the dressing rich and creamy, and omit the cotija cheese if desired to further reduce the carb count.

Low-Carb Version:

To make this salad low-carb, follow the same instructions as the keto version, but also consider using a lower-carb cheese such as feta or goat cheese instead of cotija cheese. Additionally, you can increase the amount of cucumbers and other low-carb vegetables in the salad to bulk it up without adding extra carbs.

Frequently Asked Questions (FAQs):

Q: Can I use regular cucumbers instead of English cucumbers? A: Yes, you can use regular cucumbers in place of English cucumbers. Just be sure to peel them if the skin is thick and tough, as it may affect the texture of the salad.

Q: Can I use fresh corn instead of frozen corn? A: Absolutely! If fresh corn is in season, feel free to use it instead of frozen corn. Simply boil or grill the corn kernels until tender, then let them cool before adding them to the salad.

Q: How long will this salad keep in the refrigerator? A: This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release water as they sit, so the salad may become slightly watery over time.

Q: Can I make this salad ahead of time? A: Yes, you can prepare the dressing and chop the vegetables ahead of time, but it’s best to toss the salad with the dressing just before serving to prevent it from becoming soggy.

Q: Can I use Greek yogurt instead of sour cream? A: Yes, Greek yogurt can be used as a substitute for sour cream in the dressing. It will provide a tangy flavor and creamy texture similar to sour cream.

Embrace the vibrant flavors of Mexican cuisine with our refreshing and flavorful Mexican Cucumber Salad. With its crisp cucumbers, sweet corn, tangy cotija cheese, and zesty lime dressing, this salad is a celebration of fresh ingredients and bold flavors. Whether served as a side dish or enjoyed as a light and satisfying meal on its own, this salad is sure to be a hit with friends and family alike. Whip up a batch today and add a burst of fiesta to your table!


healty meal, low carbs meals, keto meal

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