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Street Corn Creamy Cucumber Salad with grilled corn, sliced cucumbers, red onion, and creamy lime dressing in a bowl

Street Corn Creamy Cucumber Salad

Emily Wilson
Street Corn Creamy Cucumber Salad combines smoky grilled corn, crisp cucumbers, and a creamy lime yogurt dressing for a bold and refreshing dish. Perfect for summer gatherings, picnics, meal prep, or as a healthy side for burgers and grilled meals, this easy salad delivers bright flavor and satisfying texture in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 27 minutes
Course Salad, Side Dish
Cuisine Mexican-Inspired
Servings 6 servings
Calories 180 kcal

Equipment

  • Grill
  • Large mixing bowl
  • Sharp knife
  • Cutting Board
  • Small whisk

Ingredients
  

Fresh Produce

  • 2 ears fresh corn, husked grilled and kernels removed
  • 1 large English cucumber diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon fresh lime juice plus more to taste

Creamy Dressing

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 clove garlic minced finely
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Optional Additions

  • 2 tablespoons cotija or feta cheese crumbled
  • 1 small jalapeno finely minced

Instructions
 

  • Preheat the grill to medium high heat. Place the husked corn directly on the grates and cook for 10 to 12 minutes, turning occasionally, until lightly charred and tender.
  • Remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the kernels off the cob and transfer them to a large mixing bowl.
  • Add the diced cucumber, red onion, cilantro, and optional jalapeno to the bowl with the corn.
  • In a separate small bowl, whisk together the Greek yogurt, mayonnaise, garlic, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.
  • Pour the dressing over the corn and cucumber mixture. Toss gently until everything is evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Stir before serving and adjust seasoning with additional lime juice or salt if needed.

Notes

For extra crisp cucumbers, lightly salt them and let sit in a colander for 15 minutes before mixing. Pat dry to prevent excess moisture. If using frozen corn, thaw completely and char in a hot skillet for the best smoky flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts:
  • Calories: 180 kcal
  • Carbohydrates: 22 g
  • Protein: 6 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Cholesterol: 5 mg
  • Sodium: 320 mg
  • Potassium: 420 mg
  • Fiber: 4 g
  • Sugar: 4 g
  • Vitamin A: 8% DV
  • Vitamin C: 15% DV
  • Calcium: 10% DV
  • Iron: 6% DV