Introduction

This Street Corn Creamy Cucumber Salad is a refreshing twist on classic Mexican street corn. Combining charred corn kernels with crisp cucumber and a zesty, creamy dressing, it’s perfect for summer gatherings or as a light side dish.

The image shows a close-up of a mixed salad served in a white bowl, filled with three main layers: bright yellow cooked corn kernels spread throughout the bowl, irregular slices of fresh green cucumber with smooth edges evenly mixed in, and a creamy light beige sauce covering all the ingredients. Small pieces of fresh dark green herbs are scattered across the top, adding texture and contrast to the smooth sauce and vegetables. The background is a white marbled surface enhancing the fresh colors of the salad. photo taken with an iphone --ar 4:5 --v 7

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

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 and let cool.
Step 2: Once cooled, carefully cut the kernels off the cobs using a sharp knife and transfer them to a large mixing bowl.
Step 3: Add the diced cucumber, chopped red onion, and cilantro to the bowl with the corn. Mix well to combine.
Step 4: In a separate small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
Step 5: Pour the dressing over the corn and cucumber mixture, tossing until everything is evenly coated.
Step 6: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled.
Step 7: Before serving, stir the salad and adjust seasoning if needed. Garnish with extra cilantro and a sprinkle of chili powder if desired.

Tips & Variations

For a smoky flavor without a grill, roast the corn under a broiler or on a stovetop grill pan.
Substitute mayonnaise with avocado for a healthier dressing option.
Add a pinch of smoked paprika instead of chili powder for a different spice profile.
Include diced jalapeño for extra heat if you like it spicy.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumber may release some water over time, so toss gently before serving. This salad is best enjoyed chilled and fresh.

How to Serve

A close-up view of a creamy salad in a white bowl, showing a mix of bright yellow corn kernels and light green cucumber slices covered in a thick, beige dressing with small red specks, garnished with fine green herb pieces scattered on top. The salad has a fresh and moist texture with visible bits and layers of tender vegetables. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and sauté or roast it for a few minutes to add some charred flavor before mixing it with the other ingredients.

Is this salad suitable for vegans?

To make it vegan, substitute Greek yogurt and mayonnaise with plant-based alternatives like coconut yogurt and vegan mayo.

Street Corn Creamy Cucumber Salad Recipe

Print Recipe

★★★★★

5 from 87 reviews

This Street Corn Creamy Cucumber Salad blends smoky grilled corn kernels with fresh, crunchy cucumber and a zesty, creamy dressing made from Greek yogurt and lime juice. It’s a refreshing, flavorful side dish that’s perfect for summer barbecues or a light meal.

Author: Stella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Grilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

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

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

Grill the corn: Preheat your grill to medium-high heat. Place the corn on the grill grates and cook for about 10-12 minutes, turning occasionally until the corn is tender and has slight char marks. Remove from the grill and let cool.
Remove kernels: Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Transfer the kernels to a large mixing bowl.
Combine salad ingredients: Add the diced cucumber, finely chopped red onion, and chopped fresh cilantro to the bowl with the corn kernels. Mix gently to combine all the vegetables evenly.
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 well incorporated.
Toss the salad: Pour the dressing over the corn and cucumber mixture. Toss everything together until all ingredients are well coated with the creamy dressing.
Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to develop and meld together. This salad is best served chilled.
Season and garnish: Before serving, stir the salad once more and taste for seasoning. Adjust salt and pepper if needed. Garnish with extra cilantro leaves and a sprinkle of chili powder as desired.

Notes

For a spicier kick, add extra chili powder or a dash of cayenne pepper to the dressing.
If you don’t have access to a grill, you can roast the corn in the oven or use canned corn as a shortcut, though grilling gives the best flavor.
Make sure to chill the salad well to enhance the creamy texture and flavor blend.
This salad pairs wonderfully with grilled meats or can be served as a light vegetarian side.

Keywords: street corn salad, creamy cucumber salad, grilled corn, summer salad, healthy side dish, vegetarian salad