Street Corn Creamy Cucumber Salad Recipe

Introduction

This Street Corn Creamy Cucumber Salad is a refreshing twist on classic Mexican street corn. Combining grilled corn, crisp cucumber, and a zesty creamy dressing, it’s perfect for warm days or as a vibrant side dish.

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. Grill the corn on the cob for 10-12 minutes, turning occasionally until tender and slightly charred. Remove from the grill and let it cool.
2. Step 2: Once cooled, use a sharp knife to carefully cut the kernels from the cob. Place the kernels into a large mixing bowl.
3. Step 3: Add the diced cucumber, finely chopped red onion, and chopped cilantro to the bowl with the corn. Stir to combine evenly.
4. Step 4: In a small bowl, whisk together 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. Toss gently until all ingredients are well coated.
6. Step 6: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled.
7. Step 7: Before serving, give the salad a quick stir and adjust seasoning if needed. Garnish with extra cilantro and a sprinkle of chili powder if desired.

Tips & Variations

• For extra smoky flavor, char the corn over an open flame or use a grill pan if outdoor grilling is not available.
• Substitute mayonnaise with sour cream for a tangier dressing.
• Add diced jalapeño for a bit of heat if you enjoy spicy salads.
• Use fresh lime juice for the best bright and zesty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving. This salad is best enjoyed fresh but can be served cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn. Thaw and drain it well, then sauté in a pan to add a bit of charred flavor before mixing with the other ingredients.

Is this salad suitable for a vegan diet?

This recipe contains Greek yogurt and mayonnaise, which are not vegan. You can use vegan yogurt and vegan mayonnaise alternatives to make it vegan-friendly.

Street Corn Creamy Cucumber Salad Recipe

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★★★★★

4.8 from 69 reviews

This Street Corn Creamy Cucumber Salad blends smoky grilled corn kernels with fresh, crisp cucumbers and a zesty, creamy dressing made from Greek yogurt, mayonnaise, and lime juice. Enhanced with red onion, cilantro, garlic, and a hint of chili powder, this refreshing salad is perfect for summer gatherings and pairs beautifully with grilled dishes.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad 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

Dressing Ingredients

• 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 directly on the grates and cook for 10-12 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the grill and allow to cool for a few minutes.
2. Remove Kernels: Once cooled, carefully cut the kernels off the corn cobs using a sharp knife. Transfer the kernels to a large mixing bowl.
3. Combine Vegetables: Add the diced cucumber, finely chopped red onion, and fresh cilantro to the bowl with the corn kernels. Mix all ingredients well to combine evenly.
4. Prepare the Dressing: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and creamy.
5. Toss Salad with Dressing: Pour the dressing over the corn and cucumber mixture. Toss gently but thoroughly to ensure every bite is coated with the creamy dressing.
6. Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
7. Serve and Garnish: Before serving, stir the salad once more and taste to adjust seasoning with additional salt or pepper if needed. Garnish with extra cilantro leaves and a sprinkle of chili powder if desired. Serve chilled and enjoy!

Notes

• You can substitute mayonnaise with a vegan mayo to make this recipe vegan-friendly.
• Grilling the corn adds a smoky flavor, but you can also roast or boil the corn if a grill is unavailable.
• For extra spice, add more chili powder or a dash of cayenne pepper to the dressing.
• This salad is great for meal prep and can be refrigerated for up to 2 days.
• Use fresh lime juice for the best flavor impact.

Keywords: street corn salad, creamy cucumber salad, grilled corn recipe, summer salad, Greek yogurt dressing, cilantro cucumber salad