Dinner

Street Corn Creamy Cucumber Salad Recipe

ByLana Polati January 12, 2026January 12, 2026

Introduction

This Street Corn Creamy Cucumber Salad is a refreshing twist on traditional Mexican street corn. Combining charred corn, crisp cucumbers, and a tangy, creamy dressing, it’s perfect as a light side dish or a summer snack. Quick to prepare and bursting with flavor, it’s sure to be a crowd-pleaser.

A close-up view of a creamy salad in a white bowl, layered with bright yellow corn kernels and fresh green cucumber slices. The creamy dressing is light beige with tiny spices and coats the vegetables evenly, adding a smooth texture. Small pieces of fresh green herbs are scattered on top, giving a pop of color and freshness. The white marbled surface Below adds a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears of corn, grilled and kernels removed
1 large cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
1 tablespoon mayonnaise
1 clove garlic, minced
1 tablespoon lime juice
1/2 teaspoon chili powder
Salt and pepper to taste

Instructions

Step 1: Preheat your grill to medium-high heat. Place the ears of corn on the grill grates and cook for 10-12 minutes, turning occasionally until tender and slightly charred. Remove and let cool.
Step 2: Once cooled, carefully cut the kernels off the cob with a sharp knife and transfer them to a large mixing bowl.
Step 3: Add the diced cucumber, finely chopped red onion, and chopped fresh cilantro to the bowl with the corn. Mix well.
Step 4: In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until smooth.
Step 5: Pour the dressing over the corn and cucumber mixture. Toss gently until everything is evenly coated.
Step 6: Refrigerate the salad for at least 30 minutes to let the flavors blend and the salad chill.
Step 7: Before serving, stir the salad and adjust seasoning with additional salt and pepper if needed.
Step 8: Garnish with extra cilantro leaves and a light sprinkle of chili powder if you like, then serve.

Tips & Variations

For extra smokiness, use smoked paprika instead of chili powder.
If you prefer a vegan version, substitute the Greek yogurt and mayonnaise with plant-based alternatives.
Adding diced avocado can create a richer, creamier texture.
To save time, grill the corn in advance and store the kernels in the fridge until ready to use.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled. Stir well before serving. The cucumber may release some water over time, so draining excess liquid before serving can help maintain texture.

How to Serve

A close-up view of a salad served in a white bowl with a beige rim, placed on a white marbled surface. The salad has two main layers: the base layer is bright yellow corn kernels, some still on small cob pieces with a glossy texture, evenly mixed with slices of fresh green cucumber that have a smooth skin and pale green inside with visible seeds. The top layer is thick and creamy dressing that is off-white with red specks, evenly coating the corn and cucumber, garnished with small green herb leaves scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen corn instead of fresh?

Yes, but fresh grilled corn adds the best flavor and texture. If using canned or frozen, drain well and cook briefly to add some char or toast for extra taste.

How spicy is this salad?

The salad has a mild heat from the chili powder, which can be adjusted to your liking. Feel free to add more chili powder or a dash of hot sauce for extra spice.