Description
This Mexican cucumber salad with sweet corn is light, crisp, and bursting with fresh flavor. Perfect as a summer side dish or a healthy topping for tacos and burgers, it combines crunchy cucumbers, juicy corn, and zesty lime for a refreshing bite every time.
Ingredients
- 2 large cucumbers, diced (or 4 small Persian cucumbers for a milder flavor)
- 1 cup fresh sweet corn (you can substitute with frozen corn if fresh is unavailable)
- 1 red bell pepper, diced (for added color and sweetness)
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped (optional)
- Juice of 2 limes (for zing and freshness)
- 1 tablespoon olive oil (to enhance flavor and texture)
- Salt and pepper to taste (never underestimate the power of seasoning)
Instructions
⚪ Step 1: Prepare the Ingredients
First, gather all your ingredients. Wash the cucumbers, corn, and bell pepper thoroughly. Dice the cucumbers and red bell pepper into bite-sized pieces. For an authentic touch, finely chop the red onion and cilantro.
⚪ Step 2: Mix the Vegetables
In a large mixing bowl, combine the diced cucumbers, fresh corn, bell pepper, and red onion. Use a large spoon or spatula to gently mix, ensuring all vegetables are evenly distributed.
⚪ Step 3: Dress the Salad
Squeeze the juice of two fresh limes over the salad mixture, followed by adding a tablespoon of olive oil. Season with salt and pepper to taste. This dressing enhances the salad’s flavors significantly.
⚪ Step 4: Add Fresh Herbs
If you’re using cilantro, sprinkle it over the salad mixture. Stir gently to combine without bruising the fresh herbs.
⚪ Step 5: Chill and Serve
Let the salad sit in the refrigerator for about 10 minutes before serving. This will allow the flavors to meld beautifully. Serve chilled for the best experience!
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g