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–+ servings

Street Corn Creamy Cucumber Salad

This refreshing salad combines the sweetness of street corn with the crunch of cucumbers, all tossed in a creamy dressing, making it a perfect side dish for summer barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups corn kernels fresh or frozen
  • 2 cups cucumbers diced
For the Dressing
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon honey optional
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon salt or to taste
  • 1/4 cup cilantro chopped
For the Topping
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon lime zest

Method
 

Prepare the Base
  1. If using fresh corn, grill or boil the corn on the cob until tender, about 10 minutes. Allow to cool, then cut the kernels off the cob.
  2. In a large bowl, combine the corn kernels and diced cucumbers.
Make the Dressing
  1. In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, and salt until smooth.
  2. Fold in the chopped cilantro, mixing well to combine.
Combine the Salad
  1. Pour the dressing over the corn and cucumber mixture. Toss gently to coat all the ingredients evenly.
  2. Taste and adjust seasoning if necessary.
Serve
  1. Transfer the salad to a serving dish and sprinkle crumbled feta cheese and lime zest on top.
  2. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 8g

Notes

For a spicier kick, add diced jalapeños to the salad. This salad can be made a few hours ahead of time for best flavor.

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