Corn and Cucumber Salad With Greek Yogurt
This corn and cucumber salad brings together the cool crunch of fresh cucumbers and the sweetness of corn, all wrapped in a creamy blend of Greek yogurt and mayonnaise. It's incredibly easy to make and truly light and refreshing, making it a perfect side for warm weather gatherings. Plus, you won’t find a watery mess here—just a fabulous dish that holds its texture and flavor. Whether it’s a picnic, backyard barbecue, or weeknight dinner, this salad is sure to be a hit!
Ingredients
- 5 cups English cucumbers (sliced into ¼ inch slices)
- 1 teaspoon salt
- 1 tablespoon shallot (diced)
- 3 ears corn (cut from the cob)
- 1 red bell pepper (diced)
- 2 tablespoons fresh dill (½ teaspoon dried)
DRESSING
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1 teaspoon sugar
- 1 clove garlic (minced)
- salt and pepper
Instructions
- Place sliced cucumbers in a colander in the sink and sprinkle with salt. Let sit for about 30 minutes. Do not rinse. Pat dry with a paper towel. Place in a large bowl. Add shallot, corn, pepper and dill and mix to combine.
- Whisk together the ingredients for the dressing and season with salt and pepper. Pour over cucumber mixture and chill for 30 minutes. If not serving right away wait to add the dressing.
Video
Barbara's Notes + Tips
- You don't need to peel the cucumbers if using English cucumbers. If using Garden cucumbers, partially peel, every other strip.
- You can use frozen corn but don't use canned corn.
- You can make this earlier in the day, just wait to add the dressing until shortly before serving.
- Keep refrigerated until ready to serve. It will still be fresh for at least one day, after that it will be delicious but may be a little wilted.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 354mg | Potassium: 236mg | Fiber: 1g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg
