Street Corn Cucumber Salad (Printable Version)
Grilled corn with cucumber and a creamy, zesty dressing for a cool summer dish.
# Everything You’ll Need:
→ Salad
01 -
2 cups corn kernels, fresh, frozen, or canned
02 -
1 large cucumber, diced
03 -
1/2 cup red onion, diced (or substitute with green onions for milder flavor)
04 -
1/4 cup fresh cilantro, chopped (can substitute with dill or parsley)
→ Dressing
05 -
1 cup Greek yogurt (use dairy-free yogurt for vegan option)
06 -
1/4 cup mayonnaise
07 -
2 cloves garlic, minced
08 -
2 tablespoons lime juice (or lemon juice)
09 -
1 teaspoon chili powder
10 -
1 teaspoon salt
11 -
1 teaspoon freshly ground black pepper
# Steps to Cook:
01 -
Preheat grill to medium-high heat. Grill corn cobs for 10 to 12 minutes, turning occasionally, until tender and charred. Allow to cool completely.
02 -
Remove kernels from cooled corn and transfer to a large mixing bowl. Add diced cucumber, red onion, and chopped cilantro. Gently combine.
03 -
In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth.
04 -
Pour the dressing over the corn mixture and toss thoroughly to coat. Refrigerate for at least 30 minutes to meld flavors.
05 -
Stir the salad before serving and adjust seasoning if needed. Optionally serve with tortilla chips for added crunch.
# Extra Suggestions:
01 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.