Street Corn Creamy Cucumber Salad
A refreshing summer salad combining grilled corn and crisp cucumbers with a creamy dressing, perfect for barbecues and picnics.
Ingredients
For the Salad
- 2 ears ears of corn, grilled and kernels removed
- 1 large large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the 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
Preparation
- Preheat your grill to medium-high heat and grill the corn on the cob for about 10-12 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let cool.
- Once cooled, remove the kernels from the cob using a sharp knife and place them in a large mixing bowl.
- Add the diced cucumber, finely chopped red onion, and fresh cilantro to the bowl with the corn kernels. Mix well.
Dressing and Assembly
- In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the corn and cucumber mixture, tossing until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.
Serving
- Before serving, stir the salad and adjust seasonings if necessary. Garnish with additional cilantro leaves and chili powder if desired.
Notes
For the best flavor, serve chilled, and consider storing cucumbers separately if you have leftovers to maintain their crunch. This salad is naturally gluten-free and can be made a day in advance except for the cucumbers.