Creamy Mediterranean Street Corn Cucumber Salad Recipe
This Creamy Mediterranean Street Corn Cucumber Salad combines sweet charred corn, crisp cucumber, juicy tomatoes, salty feta, and fresh herbs in a creamy lemon-garlic Greek yogurt dressing. The smoky corn and bright Mediterranean-inspired flavors create a delicious balance of sweet, savory, tangy, creamy, and crunchy textures. It's an easy side dish for grilled chicken, seafood, BBQs, family dinners, and summer gatherings. Prepare the components ahead and combine them shortly before serving for the freshest texture.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 large English cucumbers diced
- 1½ cups cherry tomatoes halved
- ¼ small red onion thinly sliced
- 4 ounces feta cheese crumbled
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- ¾ cup plain full-fat Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic finely minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ teaspoon fine salt divided
- ½ teaspoon freshly ground black pepper
Instructions
- If using frozen corn, thaw it completely, drain it, and pat it very dry. If using fresh corn, cut the kernels from the cob and pat them dry.
- Heat a large skillet over medium-high heat. Add the dry corn and cook for 6–9 minutes, stirring occasionally, until the moisture evaporates and the kernels develop golden-brown and lightly charred spots. Remove from the skillet and allow the corn to cool completely.
- While the corn cools, whisk together the Greek yogurt, extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, red pepper flakes, ½ teaspoon salt, and black pepper in a small bowl until smooth. Taste and adjust the lemon, salt, or seasoning if needed.
- Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes. Thinly slice the red onion, then chop the parsley and dill.
- Add the cucumber, tomatoes, cooled corn, red onion, parsley, and dill to a large mixing bowl. Add most of the crumbled feta, reserving a little for garnish.
- Pour about three-quarters of the creamy dressing over the salad and gently fold everything together until lightly coated. Add more dressing only if necessary to avoid making the salad watery.
- Let the salad rest for approximately 10 minutes so the garlic, lemon, oregano, and herbs can mingle with the vegetables while the cucumber remains crisp.
- Transfer the salad to a serving bowl and sprinkle the reserved feta and additional fresh herbs over the top. Add a light drizzle of extra-virgin olive oil or a pinch of smoked paprika if desired.
- Serve chilled or slightly cool. For the best texture, enjoy the salad shortly after dressing it.