Sunny Street Corn Creamy Cucumber Salad: Your Perfect Summer Refreshment

why make this recipe

Street Corn Creamy Cucumber Salad is a delightful dish that combines fresh summer flavors in a light and refreshing way. This salad brings together smoky grilled corn and crunchy cucumbers for a unique twist on a classic summer favorite. It’s easy to make and perfect for picnics, barbecues, or any casual gathering. Not only is it tasty, but it also brings a burst of color to your table, making it a feast for the eyes as well as the palate.

how to make Street Corn Creamy Cucumber Salad

Ingredients:

• 2 cobs Corn on the cob (Grilling fresh cobs brings out the best smoky flavor and texture.)
• 1 medium Cucumber (Choose Persian or English cucumbers for a crispy crunch with minimal seeds.)
• 1 small Red onion (Adds a sharp bite; swap with green onions for milder flavor.)
• 1/4 cup Fresh cilantro (This herb brightens the dish; parsley can be used for a different taste.)
• 1/2 cup Greek yogurt (Provides a creamy base; plant-based yogurt works for a vegan alternative.)
• 1/4 cup Mayonnaise (Adds extra creaminess; opt for vegan mayonnaise for a dairy-free option.)
• 2 cloves Minced garlic (Fresh garlic enhances depth; garlic powder can serve in a pinch.)
• 2 tablespoons Lime juice (Fresh adds acidity and brightness; bottled juice is a suitable substitute.)
• 1 teaspoon Chili powder (Introduces spice; adjust to desired heat level.)
• to taste Salt (Essential for enhancing flavor; season to preference.)
• to taste Pepper (Essential for enhancing flavor; season to preference.)

Directions:

1. Begin by grilling the corn on the cob until it is charred, about 10-15 minutes. Turn the cobs occasionally to ensure even cooking.
2. Once grilled, allow the corn to cool, then carefully cut the kernels off the cob and set aside.
3. Dice the cucumber and chop the red onion and cilantro.
4. In a large bowl, mix together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
5. Add the grilled corn, cucumber, red onion, and cilantro to the bowl. Gently fold the ingredients together until everything is well combined.
6. Taste the salad and adjust the seasoning if needed.

how to serve Street Corn Creamy Cucumber Salad

This salad is best served chilled. Scoop it into a serving bowl and garnish with extra cilantro if desired. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light snack.

how to store Street Corn Creamy Cucumber Salad

Store any leftovers in an airtight container in the refrigerator. It can last for up to three days, but for the best texture, enjoy it within one or two days.

tips to make Street Corn Creamy Cucumber Salad

• For added flavor, you can sprinkle some feta cheese on top before serving.
• If you want to add a hint of sweetness, mix in some diced avocado.
• Experiment with different herbs, like mint, for a fresh twist.

variation

If you want to add more texture and flavor, consider including diced bell peppers or roasted jalapeños. Both bring different layers of taste that complement the base recipe nicely.

FAQs

Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Thaw it and lightly sauté or microwave it to warm before adding to the salad.

Is this salad suitable for meal prep?
Yes, it’s great for meal prep! Just keep the salad in an airtight container and use it within a few days for the best flavor.

Can I make this salad vegan?
Absolutely! You can substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise.

Street Corn Creamy Cucumber Salad

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• Author: angela
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful salad blending smoky grilled corn with crunchy cucumbers, perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

• 2 cobs Corn on the cob
• 1 medium Cucumber
• 1 small Red onion
• 1/4 cup Fresh cilantro
• 1/2 cup Greek yogurt
• 1/4 cup Mayonnaise
• 2 cloves Minced garlic
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• to taste Salt
• to taste Pepper

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Instructions

1. Begin by grilling the corn on the cob until it is charred, about 10-15 minutes.
2. Once grilled, allow the corn to cool, then carefully cut the kernels off the cob and set aside.
3. Dice the cucumber and chop the red onion and cilantro.
4. In a large bowl, mix together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
5. Add the grilled corn, cucumber, red onion, and cilantro to the bowl.
6. Gently fold the ingredients together until everything is well combined.
7. Taste the salad and adjust the seasoning if needed.

Notes

Serve chilled for the best flavor. For added flavor, sprinkle some feta cheese on top. Can be made vegan with substitutes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg