Name: Street Corn Creamy Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 ears 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

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Street Corn Creamy Cucumber Salad is a refreshing summer dish that brings together the smoky, charred flavor of grilled corn with the crisp, cooling crunch of cucumber. Inspired by Mexican street corn (elote), I’ve transformed those bold and creamy flavors into a light and easy-to-make salad that’s perfect for cookouts, potlucks, or even just a simple weeknight side dish. The creamy Greek yogurt-based dressing ties everything together with a zing of lime and a kick of chili powder.

Street Corn Creamy Cucumber Salad

Why You’ll Love This Recipe

I love how fast and fuss-free this salad is, especially when I want something flavorful but don’t want to spend too much time in the kitchen. Here’s why this recipe is a winner in my book:

Quick and Simple: I can pull this together in under 30 minutes, making it a great go-to for busy evenings or last-minute gatherings.
Packed with Flavor: The grilled corn, creamy garlic-lime dressing, and crisp cucumber create a perfect mix of textures and bold, fresh flavors.
Customizable: I enjoy adding avocado, diced tomatoes, or even jalapeños depending on my mood. This salad adapts beautifully.
Healthy Twist: By using Greek yogurt instead of heavy mayo, I get a creamy texture with less fat and a good protein boost.
Perfect for Any Occasion: It works as a light lunch, a BBQ side, or even a topping for tacos.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by grilling the corn on medium-high heat for about 10–12 minutes, turning it occasionally until it’s slightly charred and tender. I let it cool before slicing off the kernels.
In a large mixing bowl, I combine the grilled corn kernels with the diced cucumber, red onion, and chopped cilantro.
For the dressing, I whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper in a small bowl.
I pour the dressing over the vegetables and toss everything together until it’s evenly coated.
I refrigerate the salad for at least 30 minutes so the flavors have time to blend and settle.
Just before serving, I stir it again, adjust the seasoning, and garnish with more cilantro and a sprinkle of chili powder if I feel fancy.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Calories: ~150 per serving

Variations

I love how versatile this salad is. Depending on what I have on hand, I’ll mix things up:

Add diced tomatoes for more juiciness and color.
Throw in some diced avocado for extra creaminess.
For a spicy kick, I like to mix in finely chopped jalapeños or a dash of cayenne.
Swap red onion with green onions if I want something milder.
Not a fan of cilantro? Fresh dill or parsley works beautifully too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The flavors get even better, but the cucumber might soften slightly. I don’t recommend freezing this salad—it’s best enjoyed fresh. And since it’s a cold dish, there’s no reheating necessary—just give it a stir and serve.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the veggies and dressing in advance and mix them right before serving. This keeps the cucumbers crisp.

How do I grill corn without a grill?

When I don’t have access to a grill, I use a stovetop grill pan or even char the corn directly over the gas flame using tongs—just a few seconds on each side.

Can I use canned or frozen corn?

Absolutely. I’ve used both in a pinch. Just make sure to drain canned corn well, or thaw and dry frozen corn before using.

What can I use instead of Greek yogurt?

I like using dairy-free yogurt or even a cashew-based cream for a vegan version. Sour cream also works well if I’m out of yogurt.

How do I keep cucumbers from making the salad watery?

I sometimes salt the diced cucumbers and let them sit for 10 minutes, then pat them dry. It helps draw out excess moisture and keeps the salad from getting soggy.

Conclusion

Street Corn Creamy Cucumber Salad is a vibrant, crave-worthy dish that’s bursting with fresh ingredients and smoky-sweet flavor. I love how easy it is to prepare, how customizable it is, and how beautifully it pairs with almost anything I put on the grill. Whether I’m serving it as a side or digging in with a spoon straight from the bowl, this salad never lasts long in my kitchen. Give it a try and enjoy a taste of summer any time of year.