Description
This Street Corn Creamy Cucumber Salad is the perfect refreshing summer side dish combining the smoky flavor of grilled corn with crisp cucumber and a zesty, creamy dressing. Easy to prepare and packed with vibrant flavors, it makes a delightful addition to any barbecue or picnic.
Ingredients
Scale
Corn and Vegetables
- 4 ears Corn (Grilled or canned)
- 1 large Cucumber (English cucumber preferred), diced
- 1/2 cup Red Onion, diced (Substitute with green onions if desired)
- 1/4 cup Fresh Cilantro, chopped (Substitute dill or parsley if needed)
Dressing
- 1 cup Greek Yogurt (Dairy-free option available)
- 1/4 cup Mayonnaise (Optional for a lighter salad)
- 2 cloves Garlic, minced (or garlic powder as substitute)
- 2 tablespoons Lime Juice (Can substitute with lemon juice)
- 1 teaspoon Chili Powder (Adjust based on spice preference)
- Salt, to taste
- Pepper, to taste
Instructions
- Preparation: Gather all ingredients and prepare your grill for medium-high heat if using fresh corn.
- Grilling the Corn: Preheat your grill to medium-high and grill the ears of corn for about 10-12 minutes, turning occasionally, until the corn is tender and has slight char marks for smoky flavor.
- Removing the Kernels: Let the corn cool slightly, then carefully remove the kernels from the cob by standing the ear upright and cutting downward with a sharp knife. Place the kernels into a large mixing bowl.
- Combine Vegetables: Add the diced cucumber, red onion, and chopped cilantro to the bowl containing the corn kernels. Gently mix these ingredients together to distribute evenly.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Combine Salad and Dressing: Pour the creamy dressing over the corn and vegetable mixture. Toss gently but thoroughly until every part of the salad is coated evenly with the dressing.
- Refrigerate: Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill, enhancing taste and texture.
- Adjust Seasoning: Before serving, taste the salad and add extra salt or pepper if needed to suit your preference.
- Garnish and Serve: Garnish with additional fresh cilantro and a sprinkle of chili powder for an attractive presentation and a hint of spice. Serve chilled as a refreshing summer side dish.
Notes
- If fresh corn on the cob is unavailable, canned or frozen corn can be used as an alternative, though grilling adds a preferred smoky flavor.
- The mayonnaise is optional; omit it for a lighter, tangier salad mostly based on Greek yogurt.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Adjust the amount of chili powder based on your preferred spice level.
- This salad tastes even better after resting overnight as the flavors intensify.
- English cucumbers are preferred for their thin skin and fewer seeds but regular cucumbers can be used as well.
