Description
This Mexican Cucumber Salad is a vibrant, refreshing side dish featuring crisp cucumbers, sweet corn, bell peppers, red onion, and fresh mint, all tossed in a tangy chipotle-lime dressing and finished with Cotija cheese. Perfect for BBQs, taco nights, or summer lunches, it’s light, colorful, and full of flavor.
Ingredients
-
3 Persian cucumbers, thinly sliced (approx. 300 g)
-
1 orange bell pepper, diced (approx. 120 g)
-
1/2 red onion, finely chopped (approx. 75 g)
-
1/2 cup (120 g) corn kernels (fresh, frozen, or canned)
-
1/4 cup (10 g) fresh mint leaves, chopped
-
1 tbsp (15 ml) fresh lime juice
-
1 tbsp (15 ml) red wine vinegar
-
1 tbsp (15 ml) honey (or agave for vegan option)
-
1/2 tsp chipotle chili powder
-
1/4 tsp salt
-
1/4 tsp ground black pepper
-
1/4 cup (30 g) crumbled Cotija cheese or feta
Instructions
-
In a large bowl, combine cucumbers, bell pepper, red onion, and corn.
-
In a small bowl, whisk together lime juice, vinegar, honey, chipotle chili powder, salt, and pepper.
-
Pour dressing over vegetables and toss gently to coat.
-
Fold in chopped mint leaves.
-
Cover and refrigerate for 30 minutes to let flavors meld.
-
Just before serving, top with crumbled Cotija or feta and toss lightly.
Notes
Thinly slice cucumbers for best texture.
Both fresh and frozen corn work well—just blanch or thaw before adding.
Mint is essential for freshness; don’t skip it.
For a creamy twist, add avocado chunks before serving.
Make it vegan by swapping honey for agave and using plant-based cheese or omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook, Tossed Salad
- Cuisine: Mexican-Inspired