Go Back
–+ servings
Street Corn Creamy Cucumber Salad

Delicious Street Corn Creamy Cucumber Salad for Summer Fun

A vibrant and satisfying Street Corn Creamy Cucumber Salad, perfect for summer gatherings and easily customizable to suit your tastes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ears Corn on the Cob Adds smokiness and sweetness; substitute with canned or frozen corn for convenience.
  • 1 large Cucumber Provides freshness and crunch; use Persian cucumbers for less bitterness.
  • 1 small Red Onion Offers a mild sharpness and crunch; can substitute with green onions for a milder flavor.
  • ¼ cup Fresh Cilantro Adds earthy, herbal notes; substitute with parsley for a different flavor.
For the Creamy Dressing
  • 1 cup Greek Yogurt Acts as a creamy base; swap with a plant-based yogurt for a dairy-free option.
  • ½ cup Mayonnaise Enhances creaminess; use vegan mayo for a lighter option.
  • 2 cloves Garlic Adds pungency; can replace with garlic powder for convenience.
  • 2 tablespoons Lime Juice Provides acidity and brightness; substitute with lemon juice if necessary.
  • 1 teaspoon Chili Powder Adds a mild heat; adjust to taste or substitute with paprika for less spiciness.
  • 1 teaspoon Salt Enhance overall flavor; adjust according to personal preference.
  • ½ teaspoon Black Pepper Enhance overall flavor; adjust according to personal preference.

Equipment

  • Grill
  • Mixing Bowl
  • whisk
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your grill to medium-high heat, around 400°F (200°C). Prepare your workspace and gather your tools—a sharp knife, a mixing bowl, and a whisk.
  2. Place the corn cobs directly on the grill and cook for 10-12 minutes, turning occasionally until tender and slightly charred. Remove the corn and let it cool.
  3. Once cool, carefully remove the kernels from the cob directly into a large mixing bowl.
  4. Dice the cucumber and finely chop the red onion and fresh cilantro. Fold these into the bowl with the corn kernels.
  5. In a separate bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and creamy.
  6. Pour the creamy dressing over the corn mixture and gently toss everything together until evenly coated.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. A quick 15-minute chill will enhance taste, but longer is better.
  8. Before serving, stir the salad and adjust seasoning if needed. Serve in a bowl garnished with additional cilantro and a sprinkle of chili powder.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Customize with extras like avocado or bell peppers for added nutrition and color. Grill for smoky sweetness, and serve chilled for best flavor.

Tried this recipe?

Let us know how it was!