Grilled Street Corn and Creamy Cucumber Salad Recipe
Introduction
This Street Corn Creamy Cucumber Salad is a refreshing twist on classic Mexican street corn, combined with cool cucumber and a tangy, creamy dressing. It’s perfect as a light side dish for summer meals or BBQs and comes together quickly with simple ingredients.
Ingredients
- 2 ears of corn
- 1 large cucumber
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 clove garlic
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Step 1: Grill the corn over medium-high heat for about 10-12 minutes, turning occasionally, until the kernels are slightly charred.
- Step 2: Allow the corn to cool, then carefully remove the kernels using a sharp knife and place them in a mixing bowl.
- Step 3: Dice the cucumber, chop the red onion and cilantro, then add them to the bowl with the corn.
- Step 4: In a separate bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth.
- Step 5: Pour the dressing over the corn mixture and toss gently until everything is evenly coated.
- Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For extra smoky flavor, try roasting the corn on an open flame instead of grilling.
- Add diced jalapeño for a spicy kick.
- Swap out the Greek yogurt for sour cream if you prefer a richer dressing.
- Freshly squeezed lime juice brightens the salad, so avoid bottled juice for best taste.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving and enjoy chilled. This salad is best eaten fresh as the cucumber can release water over time and affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh ears?
Fresh grilled corn gives the best flavor and texture, but you can substitute with thawed frozen corn. Sauté the frozen corn in a skillet to develop some char and warmth before mixing.
Is this salad suitable for vegans?
This recipe contains Greek yogurt and mayonnaise, which are typically not vegan. You can use plant-based yogurt and vegan mayo to make it vegan-friendly.
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Grilled Street Corn and Creamy Cucumber Salad Recipe
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy street corn cucumber salad featuring char-grilled corn kernels combined with fresh cucumber, red onion, and cilantro, tossed in a tangy Greek yogurt and lime dressing with a hint of chili powder. Perfect as a refreshing side dish for summer meals.
Ingredients
Corn and Vegetables
- 2 ears of corn
- 1 large cucumber
- 1/4 cup red onion, diced
- 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 ears of corn directly on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and smoky.
- Prepare the Corn Kernels: Let the grilled corn cool enough to handle. Using a sharp knife, carefully cut the kernels off the cobs and transfer them to a large mixing bowl.
- Add Vegetables: Dice the cucumber and chop the red onion and fresh cilantro. Add these vegetables to the bowl with the corn kernels.
- Make the Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the corn and vegetable mixture. Toss everything until the ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.
Notes
- Grilling the corn adds a delightful smoky flavor that complements the creamy dressing.
- For a spicier kick, add a pinch of cayenne pepper or extra chili powder to the dressing.
- You can substitute mayonnaise with more Greek yogurt for a lighter version.
- Chilling the salad enhances the flavors, so don’t skip the refrigeration step.
- This salad is great for summer barbecues, potlucks, or as a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: street corn salad, cucumber salad, grilled corn, creamy salad, summer side dish, Mexican salad, healthy salad, Greek yogurt dressing
