Street Corn Creamy Cucumber Salad
This vibrant Street Corn Creamy Cucumber Salad is the perfect summer dish, combining the sweetness of fresh corn with the crunch of cucumber and a zesty creamy dressing. Ideal for BBQs and picnics, this salad is not only easy to make but also a guaranteed crowd-pleaser that will leave your guests asking for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 medium cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1/2 cup sour cream (or Greek yogurt)
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Preheat your grill to medium-high heat and grill the corn for 10-15 minutes until charred, turning occasionally. Allow it to cool slightly.
- Once cooled, cut the corn kernels off the cob into a large bowl.
- In another bowl, combine the diced cucumber, chopped red onion, cilantro, lime juice, sour cream, chili powder, salt, and pepper.
- Add the corn to the mixture and stir gently until well combined.
- Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Substitute sour cream with Greek yogurt for a lighter version. For added spice, include diced jalapeños or crumbled feta cheese to enhance flavor. Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.