Street Corn Creamy Cucumber Salad (Print-Friendly Version)
Charred corn and crisp cucumbers tossed in a zesty Greek yogurt dressing with lime, cilantro and a hint of chili heat.
# Ingredients List:
01 -
2 ears of corn, grilled and kernels removed
02 -
1 large cucumber, diced
03 -
1/4 cup red onion, finely chopped
04 -
1/4 cup fresh cilantro, chopped
05 -
1/2 cup Greek yogurt
06 -
1 tablespoon mayonnaise
07 -
1 clove garlic, minced
08 -
1 tablespoon lime juice
09 -
1/2 teaspoon chili powder
10 -
Salt and pepper to taste
# How to Make It:
01 -
Preheat your grill to medium-high heat and carefully place the corn on the grates. Cook for about 10-12 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the grill and let it cool for a few minutes.
02 -
Once the corn has cooled, carefully remove the kernels from the cob using a sharp knife. Place the kernels in a large mixing bowl.
03 -
Add the diced cucumber, finely chopped red onion, and fresh cilantro to the bowl with the corn kernels. Mix well to combine.
04 -
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
05 -
Pour the dressing over the corn and cucumber mixture, and toss until everything is evenly coated.
06 -
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This salad is best served chilled.
07 -
Before serving, give the salad a quick stir and taste for seasoning. Adjust the salt and pepper if needed. Garnish with additional cilantro leaves and a sprinkle of chili powder if desired. Serve and enjoy!