JennMcClelland

Grilled Corn and Creamy Cucumber Salad Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 20 minutes Ingredients For the Salad: 4 ears fresh corn, husked 2 cups cucumber, diced (about 1 large English cucumber) ¼ cup red onion, finely diced ¼ cup fresh cilantro, chopped 1–2 fresh red chilies, finely sliced (optional) For the Creamy Dressing: ½ cup Greek yogurt (or sour cream) 2 tbsp mayonnaise 1 tbsp fresh lime juice 1 tsp lime zest 1 clove garlic, minced ½ tsp smoked paprika ¼ tsp ground cumin Salt and black pepper, to taste Instructions Grill the corn. Preheat grill or grill pan to medium-high. Brush corn lightly with oil. Grill 8–10 minutes, turning occasionally, until charred in spots. Let cool slightly, then cut kernels off the cob with a sharp knife. Make the dressing. Whisk yogurt, mayonnaise, lime juice, lime zest, garlic, smoked paprika, cumin, salt, and pepper together until smooth. Combine. In a large bowl, toss grilled corn, cucumber, red onion, cilantro, and chilies (if using). Dress and toss. Pour creamy dressing over the salad and fold gently until everything is evenly coated. Chill or serve. Serve immediately at room temperature, or chill 30 minutes for a colder, more refreshing salad. Taste and adjust seasoning before serving. Tips Char matters — those blackened bits on the corn add smoky depth you can't get any other way. English cucumber stays crispier and has fewer seeds, but regular cucumber works if you seed it first. Make ahead — this salad actually improves after an hour in the fridge as the flavors meld. Variations Add crumbled cotija or feta for salty richness. Swap cilantro for fresh mint or dill for a different herb profile. Stir in diced avocado right before serving for extra creaminess.