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Street Corn Creamy Cucumber Salad

A refreshing salad bursting with flavors, combining grilled corn, crispy cucumber, and a creamy dressing, perfect for any summer meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ears ears of corn Use the freshest corn for maximum sweetness.
  • 1 large cucumber Diced.
  • 1/4 cup red onion Diced.
  • 1/4 cup fresh cilantro Chopped.
Dressing
  • 1/2 cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
  • 1 tablespoon mayonnaise Can substitute with vegan mayo.
  • 1 clove garlic Minced.
  • 1 tablespoon lime juice Freshly squeezed for the best taste.
  • 1/2 teaspoon chili powder Adjust to taste for spice level.
  • to taste Salt and pepper To enhance flavor.

Method
 

Preparation
  1. Grill the corn over medium-high heat for about 10-12 minutes until slightly charred.
  2. Cool the corn, then remove the kernels using a sharp knife; place them in a mixing bowl.
  3. Add diced cucumber, chopped red onion, and cilantro to the bowl.
Dressing
  1. In another bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.
  2. Pour the dressing over the corn mixture and toss until evenly coated.
Chill
  1. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This creamy delight stays fresh in the fridge for about 3 days. Cover tightly to retain flavors. Customize by adding diced avocados for creaminess or jalapeños for heat! Don't freeze as the texture may be affected.