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
Instructions
- Grill corn on medium-high heat for 10–12 minutes, turning occasionally until charred. Let cool, then slice off kernels.
- In a large bowl, combine corn kernels, cucumber, red onion, and cilantro.
- In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice, chili powder, salt, and pepper.
- Pour dressing over vegetables and toss to coat evenly.
- Refrigerate at least 30 minutes before serving for flavors to meld.
- Garnish with extra cilantro and chili powder before serving, if desired.
Notes
- Add diced tomatoes for more color and juiciness.
- Stir in avocado for extra creaminess.
- Include jalapeños or cayenne for spice.
- Swap red onion with green onion for a milder flavor.
- Use dill or parsley instead of cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling & Mixing
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
