Creamy Street Corn Cucumber Salad

This refreshing Street Corn Creamy Cucumber Salad combines the smoky sweetness of grilled corn with crisp cucumber in a tangy yogurt dressing. It's the perfect balance of light and satisfying, ideal for summer barbecues or as a cool side dish on hot days.

I first made this salad for a neighborhood potluck last summer, and it disappeared faster than anything else on the table. Now it's requested at every family gathering from Memorial Day through Labor Day.

Ingredients

• Corn: Fresh ears grilled until slightly charred add smokiness and sweet pops of flavor
• Cucumber: Provides refreshing crunch and hydration choose firm ones with minimal seeds
• Red onion: Adds a pop of color and mild sharpness that balances the sweet corn
• Greek yogurt: Creates a creamy base with protein and tanginess while keeping it lighter than traditional mayo dressings
• Cilantro: Brings brightness and herbal notes that complement the char of the corn
• Lime juice: Fresh acidity that ties all flavors together and prevents the yogurt from tasting flat
• Chili powder: Adds authentic street corn flavor with gentle warmth not overwhelming heat

Step-by-Step Instructions

Grill the Corn:

Preheat your grill to medium high heat around 375°F to 400°F. Husk the corn completely, removing all silk strands. Place corn directly on clean grates and grill for 10 12 minutes, rotating every few minutes until you achieve light char marks all around. The kernels should be bright yellow and plump. Let cool until comfortable to handle about 5 minutes.

Remove Corn Kernels:

Stand each cooled corn cob vertically on its flat end on a cutting board. Using a sharp chef's knife, carefully slice downward along the cob to remove the kernels, rotating as you go. Work slowly to keep kernels intact rather than crushing them. Place all kernels in a large mixing bowl.

Prepare Vegetables:

Dice cucumber into quarter inch pieces, keeping skin on if it's a thin skinned variety like English cucumber. Finely chop red onion into tiny pieces so they distribute evenly throughout the salad. Roughly chop cilantro leaves and tender stems. Add all to the bowl with corn kernels.

Create the Dressing:

In a separate bowl, combine Greek yogurt, mayonnaise, finely minced fresh garlic, freshly squeezed lime juice, chili powder, and a generous pinch each of salt and pepper. Whisk until completely smooth with no lumps. Taste and adjust seasoning as needed the dressing should be tangy and slightly spicy.

Combine and Chill:

Pour the prepared dressing over the vegetable mixture. Using a large spoon or spatula, gently fold everything together until all ingredients are evenly coated with dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for flavors to develop fully.

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The combination of Greek yogurt and just a touch of mayo creates the perfect creamy texture without being heavy. I discovered this ratio after years of trying to lighten up summer salads while maintaining that satisfying mouthfeel that makes them so craveable.

Make Ahead and Storage

This salad actually improves with a little time in the refrigerator. You can prepare it up to 24 hours before serving, which makes it perfect for entertaining. Store in an airtight container in the refrigerator for up to three days. The cucumbers will release some liquid over time, so give it a quick stir before serving. I don't recommend freezing this salad as the texture of the cucumbers and dressing will change significantly.

Customization Options

Feel free to make this recipe your own with simple substitutions. For a dairy free version, use dairy free yogurt and vegan mayonnaise. Add diced avocado just before serving for extra creaminess. Swap the chili powder for tajin seasoning to introduce a citrusy note. In winter months when fresh corn isn't available, thawed frozen corn kernels can work in a pinch just sauté them in a hot skillet to mimic the charred flavor of grilled corn.

Serving Suggestions

This versatile salad works in multiple settings. Serve it as a side dish with grilled chicken or fish for a complete meal. Spoon it into lettuce cups for a refreshing appetizer. Use it as a topping for tacos or tostadas for an extra layer of flavor and texture. It also makes a delicious filling for wraps when combined with grilled chicken or black beans. For potlucks, I place it in a clear glass bowl to showcase the vibrant colors and serve it with a slotted spoon to leave excess liquid behind.

Recipe FAQs

→ Can I use frozen corn instead of grilling fresh corn?

Yes, you can substitute 1½ cups of thawed frozen corn. To mimic the charred flavor, sauté the thawed corn in a hot skillet with a little oil until it develops some color. While it won't have the exact same smoky flavor as grilled fresh corn, it will still be delicious and significantly reduce preparation time.

→ How far in advance can I make this salad?

This salad can be prepared up to 24 hours in advance. The flavors actually improve as they meld together in the refrigerator. If making ahead, consider adding the cilantro just before serving to maintain its bright color and fresh flavor. Give it a quick stir before serving to redistribute the dressing.

→ Can I make this dairy-free?

Absolutely! Substitute the Greek yogurt with dairy-free yogurt alternatives like coconut or almond milk yogurt. For the mayonnaise, ensure you're using a vegan variety. These substitutions will maintain the creamy texture while making the dish suitable for those avoiding dairy.

→ What can I serve with this street corn cucumber salad?

This versatile salad pairs beautifully with grilled proteins like chicken, fish, or shrimp. It's also excellent alongside tacos, burgers, or as part of a summer picnic spread. For a light meal, serve it with crusty bread or add black beans to make it more substantial.

→ How can I add more spice to this salad?

To increase the heat level, add finely diced jalapeño or serrano pepper to the salad mix. You can also increase the chili powder in the dressing or add a pinch of cayenne pepper. For a smoky heat, consider adding a dash of chipotle powder or a small amount of minced chipotle in adobo sauce to the dressing.

→ Is there a way to make this salad more substantial for a main dish?

Turn this side into a satisfying main by adding protein such as black beans, grilled chicken, or shrimp. You could also incorporate quinoa or farro for additional heartiness. Adding diced avocado will increase the richness and make it more filling while complementing the existing flavors.