mexican corny cucumber salad

★★★★★ 2
a recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

Love this salad for something different to be served as a Mexican side, over your enchiladas, a fresh lunch, or as an appetizer served with tortilla chips!

Blue Ribbon Recipe

A refreshing cucumber salad for a summer with a kick. All the ingredients complement each other. Cumin adds a hint of smoky flavor. If you like heat then adjust the pepper flakes to your liking. This is great served as an easy side dish or with some tortilla chips. Either way you serve it, you can't go wrong with this cucumber salad.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6
prep time 10 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For mexican corny cucumber salad

  • 1 lg
    English cucumber
  • 1 can
    Mexican corn (7 oz)
  • 1 lg
    tomato, chopped or small can tomatoes & green chilis
  • 1 sm
    red onion, chopped
  • 2
    green onions, chopped
  • 4 Tbsp
    red wine vinegar
  • 1 Tbsp
    fresh squeezed lemon or lime juice
  • 1 Tbsp
    cumin
  • 1 clove
    garlic, minced
  • pinch
    red pepper flakes
  • salt & pepper
  • 3 Tbsp
    fresh chopped cilantro

How To Make mexican corny cucumber salad

  • Cucumber, tomato, onions, and salt in a strainer.
    1
    Chop cucumber, tomato, onions, and salt. Add to a strainer for 10 mins to release water.
  • All ingredients tossed together in a bowl.
    2
    Add to a bowl with the rest of the ingredients. Salt and pepper to taste. Refrigerate for at least one hour.
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