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Street Corn Creamy Cucumber Salad
Flona

Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad combines charred grilled corn with crisp cucumber in a tangy yogurt dressing. This Mexican-inspired salad delivers smoky, fresh flavors perfect for summer gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ears corn or 2 cups frozen corn kernels
  • 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 fresh lime juice
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Cotija cheese optional, for topping

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Small bowl for dressing
  • Sharp knife
  • Whisk

Method
 

  1. Preheat grill to medium-high heat (400-450°F). Place shucked corn ears directly on grill grates. Cook 10-12 minutes, turning every few minutes until kernels develop golden-brown char marks.
  2. Remove corn from grill and let cool 5 minutes. Stand each ear upright in large bowl and slice downward with sharp knife to remove kernels.
  3. Dice cucumber into 1/2-inch pieces and add to mixing bowl. Add finely chopped red onion and cilantro.
  4. In small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and well combined.
  5. Add cooled corn kernels to bowl with cucumber mixture. Pour dressing over vegetables and toss gently until everything is evenly coated.
  6. Cover bowl and refrigerate for at least 30 minutes to allow flavors to meld. Salad tastes best when chilled.
  7. Before serving, stir salad and taste for seasoning. Add more lime juice or salt if needed. Garnish with extra cilantro and optional cotija cheese.
  8. Serve chilled as side dish or taco topping.

Notes

  • For smokier flavor, char corn on outdoor grill. Indoor alternative: use cast-iron grill pan on stovetop.
  • Frozen corn works well. Thaw completely, pat dry, then char in hot skillet with small amount of oil.
  • Salad keeps refrigerated up to 2 days. Drain excess liquid before serving.
  • For best texture, add dressing no more than 4 hours before serving.
  • English or Persian cucumbers have fewer seeds and work best.
  • Soak chopped red onion in cold water 5 minutes to reduce sharpness if desired.
  • Add black beans for heartier salad, or jalapeños for extra heat.