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Street Corn Creamy Cucumber Salad

Street Corn Creamy Cucumber Salad: A Refreshing Summer Delight

This Street Corn Creamy Cucumber Salad combines refreshing cucumbers with smoky grilled corn, making it a perfect low-calorie summer dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ears Grilled Corn If fresh corn isn’t available, use canned or frozen.
  • 1 large Cucumber Zucchini can be a substitute.
  • 1 small Red Onion Green onions can be used for a milder taste.
  • 1/4 cup Cilantro Fresh dill or parsley can be swapped.
For the Dressing
  • 1/2 cup Greek Yogurt Dairy-free yogurt can be used for a vegan option.
  • 1/4 cup Mayonnaise More Greek yogurt can replace for a lighter version.
  • 2 cloves Garlic Fresh minced garlic is ideal.
  • 2 tablespoons Lime Juice
  • 1 teaspoon Chili Powder Adjust to taste.
  • to taste Salt
  • to taste Pepper
Optional Add-ins
  • 1 medium Avocado Enhances creaminess and nutrition.
  • 1/2 cup Jalapeños Chopped or a pinch of cayenne for heat.
  • 1 cup Diced Tomatoes
  • 1/4 cup Toasted Pumpkin Seeds For added crunch.
  • to taste Sriracha or Hot Sauce
  • 1/4 cup Crumbled Queso Fresco For a salty contrast.
  • 1/2 cup Coconut Yogurt Substitute for Greek yogurt.

Equipment

  • Grill
  • Mixing Bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your grill to medium-high heat, about 400°F (200°C). Grill the corn for 10-12 minutes, turning occasionally. Once grilled, remove and let cool.
  2. Once cooled, hold the cob upright in a bowl and carefully slice off the kernels using a sharp knife.
  3. Dice the cucumber and red onion into bite-sized pieces. Add these to the bowl with the corn, followed by chopped cilantro. Gently toss everything together.
  4. In a separate bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until creamy.
  5. Pour the dressing over the corn and vegetable mixture. Toss to coat evenly while maintaining freshness.
  6. Transfer the salad to a sealed container and refrigerate for about 30 minutes to meld the flavors.
  7. Before serving, stir gently, adjust seasoning, and garnish with extra cilantro.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 120mgIron: 1mg

Notes

Dress the salad just before serving to maintain cucumber crispness. Store leftovers in an airtight container for up to 2 days.

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