Go Back

Street Corn Creamy Cucumber Salad

A refreshing salad featuring grilled corn and cool cucumbers, dressed in a creamy lime and garlic sauce. Perfect for summer dining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 ears corn Grilled until charred
  • 1 large cucumber Diced
  • 1/4 cup red onion 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
  • to taste Salt and pepper

Method
 

Preparation
  1. Grill the corn over medium-high heat for about 10 to 12 minutes until slightly charred.
  2. Cool and remove kernels using a sharp knife. Place kernels in a mixing bowl.
  3. Add diced cucumber, chopped red onion, and cilantro to the bowl with the corn.
Dressing
  1. In another bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt and pepper.
  2. Pour the dressing over the corn mixture and toss until evenly coated.
Chill and Serve
  1. Chill in the refrigerator for at least 30 minutes before serving.
  2. Serve chilled or just-cool from the fridge in shallow bowls.
  3. Garnish with extra cilantro and a thin lime wedge.

Notes

For best flavor, chill the salad for at least 30 minutes. The dressing needs time to meld. Transfer to an airtight container for storage and consume within 3 days.