Go Back
–+ servings

Street Corn Creamy Cucumber Salad

A refreshing summer salad featuring grilled sweet corn, crunchy cucumbers, and a creamy, zesty dressing that balances smoky and bright flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 ears fresh sweet corn
  • 2 medium cucumbers, diced (Persian or English)
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 Juice of 1 lime
  • 1/2 cup mayonnaise
  • 1 tsp chili powder

Method
 

Preparation
  1. Preheat grill to medium-high. Clean the grates so the corn chars evenly.
  2. Grill the whole ears about 10 minutes, turning occasionally until charred.
  3. Let the corn cool until it’s comfortable to handle, then cut the kernels from the cob with a sharp knife.
  4. In a large bowl, place the diced cucumbers, thinly sliced red onion, chopped cilantro, and grilled corn. Toss lightly.
Dressing
  1. In a separate bowl, whisk the mayonnaise with lime juice and chili powder until smooth and slightly glossy.
  2. Pour the dressing over the vegetables and toss gently to coat.
Chill & Serve
  1. Cover and chill at least 30 minutes before serving.
  2. Taste before serving and adjust lime or chili powder as needed.

Nutrition

Serving: 1Calories: 210kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 3g

Notes

For a lighter option, swap half the mayonnaise for Greek yogurt. For a vegan version, use plant-based mayo and fresh parsley instead of cilantro. If fresh corn isn't available, use canned corn, drained and pat dry.

Tried this recipe?

Let us know how it was!