Description
A refreshing twist on classic street corn, this creamy cucumber salad is packed with vibrant flavors and perfect for summer gatherings.
Ingredients
Scale
- 2 cups corn, grilled or roasted
- 1 large cucumber, diced
- 1 cup cooked chicken, shredded (or black beans/chickpeas for vegetarian option)
- 1 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your grill or oven (375°F) if roasting the corn.
- Grill the corn for about 10-12 minutes, turning occasionally until charred, or roast for 15-20 minutes in the oven.
- Season the chicken with salt, pepper, and chili powder if using raw chicken and cook until fully cooked (165°F).
- Combine Greek yogurt, lime juice, and chili powder in a large bowl, mixing well.
- Chop the cucumber into bite-sized pieces and sprinkle with salt to remove excess moisture.
- Add the grilled corn, shredded chicken, and diced cucumber to the dressing and gently mix until well coated.
- Let it sit in the fridge for at least 20 minutes before serving.
- Transfer to a serving dish and garnish with fresh cilantro.
Notes
For a vegan version, substitute chicken with chickpeas or black beans and use a vegan yogurt alternative. Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: street corn salad, cucumber salad, summer recipes, refreshing salad, BBQ side dish