Street Corn Creamy Cucumber Salad Recipe

Introduction

This Street Corn Creamy Cucumber Salad is a fresh and flavorful side dish perfect for warm weather. Grilled corn kernels combine with crisp cucumber and a zesty, creamy dressing that delivers a delightful mix of textures and tastes.

Ingredients

• 2 ears of corn, grilled and kernels removed
• 1 large cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your grill to medium-high heat. Place the corn on the grates and cook for about 10-12 minutes, turning occasionally, until tender and slightly charred. Remove from grill and let cool.
2. Step 2: Once cooled, carefully cut the kernels off the corn cobs with a sharp knife and transfer them to a large mixing bowl.
3. Step 3: Add the diced cucumber, finely chopped red onion, and chopped cilantro to the bowl with the corn kernels. Stir gently to combine.
4. Step 4: In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth.
5. Step 5: Pour the dressing over the corn and cucumber mixture, tossing until everything is evenly coated.
6. Step 6: Refrigerate the salad for at least 30 minutes to let the flavors blend and the salad chill.
7. Step 7: Before serving, stir the salad and adjust seasoning with salt and pepper if needed. Garnish with extra cilantro leaves and a sprinkle of chili powder if desired.
8. Step 8: Serve chilled and enjoy this refreshing salad!

Tips & Variations

• For extra smokiness, you can char the corn directly over an open flame if your grill allows.
• Substitute mayonnaise with sour cream for a tangier dressing.
• Add diced jalapeño for a spicy kick.
• Use fresh lime juice instead of bottled for brighter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and add fresh lime juice or seasoning if needed. This salad is best enjoyed chilled and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use thawed frozen corn kernels and sauté them briefly to mimic the grilled flavor, but fresh grilled corn will provide the best taste and texture.

Is this salad suitable for vegans?

The recipe as written includes Greek yogurt and mayonnaise, which are not vegan. You can substitute with plant-based yogurt and vegan mayonnaise to make it vegan-friendly.

Street Corn Creamy Cucumber Salad Recipe

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★★★★★

4.7 from 85 reviews

This Street Corn Creamy Cucumber Salad is a refreshing and flavorful dish combining the smoky sweetness of grilled corn with crisp cucumber and a zesty, creamy dressing made from Greek yogurt, mayonnaise, lime juice, and chili powder. Perfect for summer picnics or as a vibrant side, this salad balances textures and tastes beautifully with a hint of spice and freshness from cilantro.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grilled Corn and Vegetables

• 2 ears of corn, grilled and kernels removed
• 1 large cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Dressing

• 1/2 cup Greek yogurt
• 1 tablespoon mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn on the grill grates and cook for 10-12 minutes, turning occasionally until the corn is tender and has a slight char. Remove and let cool for a few minutes.
2. Remove Corn Kernels: Once cooled, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels into a large mixing bowl.
3. Combine Vegetables: Add the diced cucumber, finely chopped red onion, and chopped fresh cilantro to the bowl with the corn kernels. Mix gently to combine all the vegetables evenly.
4. Make the Dressing: In a separate small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and well blended.
5. Toss Salad with Dressing: Pour the dressing over the corn and vegetable mixture, then toss everything together so all ingredients are coated evenly with the creamy dressing.
6. Chill to Meld Flavors: Cover the salad and refrigerate for at least 30 minutes. This time allows the flavors to fully develop and meld together for a better taste.
7. Final Taste and Garnish: Before serving, stir the salad again and adjust seasoning with additional salt and pepper if needed. Garnish with more fresh cilantro leaves and a light sprinkle of chili powder for extra color and flavor.
8. Serve and Enjoy: Serve the chilled salad as a refreshing side dish or a light snack, perfect for warm weather meals.

Notes

• Grilling the corn adds a smoky flavor, but if you don’t have a grill, you can roast the corn under a broiler or cook it on a stovetop grill pan.
• For extra heat, add diced jalapeño or a pinch of cayenne pepper to the dressing.
• This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
• To keep the cucumber crunchy, add it just before serving if preparing the salad far in advance.
• Greek yogurt can be substituted with sour cream if preferred for a tangier taste.

Keywords: street corn salad, creamy cucumber salad, grilled corn recipe, summer salad, Mexican salad, Greek yogurt dressing, easy side dish