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Mexican Cucumber Corn Salad

A vibrant salad featuring sweet corn and crunchy cucumbers, drizzled with a zesty lime dressing—a perfect dish for summer gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh corn (boiled or grilled) Use sweet corn for best flavor.
  • 1 large cucumber, diced Persian or English cucumber can be used for a sweeter taste.
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped Can substitute with fresh mint or parsley.
  • 2 pieces limes, juiced Adjust juice to taste.
  • 1-2 tablespoons olive oil Use extra virgin for best flavor.
  • to taste Salt and pepper Adjust according to preference.
  • optional to taste chili powder For a spicy kick.

Method
 

Preparation
  1. Boil the fresh corn in salted water until tender, about 2-3 minutes, or grill it until golden and cut off the kernels.
  2. Dice the cucumber and halve the cherry tomatoes. Finely chop the red onion and cilantro.
Mixing
  1. In a large mixing bowl, combine the corn, cucumber, tomatoes, onion, and cilantro.
  2. In a separate bowl, whisk together lime juice, olive oil, salt, pepper, and chili powder (if using).
  3. Pour the dressing over the salad, combine thoroughly, and serve chilled or at room temperature.

Notes

Let the salad sit for about 10 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to three days, keeping the dressing separate.