Monthly Newsletter

Monthly Recipe

Street Corn Creamy Cucumber Salad

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

Directions

Start by grilling the corn on the cob. Preheat your grill to medium-high heat and carefully place the corn on the grates. Cook for about 10-12 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the grill and let it cool for a few minutes.
Once the corn has cooled, carefully remove the kernels from the cob using a sharp knife. Place the kernels in a large mixing bowl.
Add the diced cucumber, finely chopped red onion, and fresh cilantro to the bowl with the corn kernels. Mix well to combine.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper. Pour the dressing over the corn and cucumber mixture, and toss until everything is evenly coated.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This salad is best served chilled.
Before serving, give the salad a quick stir and taste for seasoning. Adjust the salt and pepper if needed.
Garnish with additional cilantro leaves and a sprinkle of chili powder if desired.
Serve and enjoy!