A fresh summer salad with smoky grilled corn, crisp cucumber, a creamy herb dressing, and plenty of flavor. It works well as a side dish for grilled foods or as a light lunch.

Yield: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Ingredients

For the Salad

• 4 ears fresh corn, husks removed
• 2 medium cucumbers, diced
• 1 cup cherry tomatoes, halved (optional)
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives
• 2 tablespoons crumbled feta cheese (optional)

For the Creamy Dressing

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 1 tablespoon olive oil (optional for extra richness)

Instructions

Step 1: Grill the Corn

1. Preheat a grill to medium-high heat.
2. Lightly brush corn with a little oil.
3. Grill for 8–10 minutes, turning every 2 minutes until lightly charred.
4. Let cool for 5 minutes, then slice kernels off the cob.

Step 2: Prepare the Vegetables

• Dice cucumbers.
• Halve cherry tomatoes.
• Finely dice the onion.
• Chop fresh herbs.

Step 3: Make the Dressing

Whisk together:

• Mayonnaise
• Sour cream or Greek yogurt
• Lemon juice
• Dijon mustard
• Garlic
• Salt
• Pepper
• Smoked paprika
• Olive oil (if using)

Mix until smooth.

Step 4: Assemble

1. Combine grilled corn, cucumber, tomatoes, onion, and herbs.
2. Pour dressing over the salad.
3. Toss gently.
4. Sprinkle feta on top if desired.
5. Chill for 15–30 minutes before serving for the best flavor.

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Nutrition Information (Approximate per serving)

• Calories: 220
• Protein: 5 g
• Carbohydrates: 19 g
• Fat: 15 g
• Saturated Fat: 3 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 320 mg

Values will vary depending on ingredient brands and portion sizes.

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Nut Information

This recipe contains:

• No peanuts
• No tree nuts

However:

• Always check mayonnaise, Dijon mustard, feta, and spice blends for allergen statements if serving someone with severe allergies.
• Cross-contamination can occur during manufacturing.

To Add Nuts (Optional)

For extra crunch, sprinkle on:

• Toasted almonds
• Chopped pecans
• Chopped walnuts
• Toasted pistachios
• Roasted pine nuts

Use about ¼ cup total.

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Storage

• Refrigerate in an airtight container for up to 3 days.
• Stir before serving because the dressing may separate slightly.
• Do not freeze, as the cucumbers and creamy dressing lose their texture.

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Variations

• Add grilled chicken for a complete meal.
• Mix in diced avocado just before serving.
• Add cooked bacon for a smoky flavor.
• Use cotija cheese instead of feta.
• Add sliced jalapeños for heat.
• Replace dill with fresh cilantro for a different flavor profile.

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Questions & Answers (Q&A)

Q: Can I use frozen corn?
A: Yes. Thaw it first, pat it dry, and cook it in a hot grill pan or skillet until lightly charred.

Q: Can I make this ahead of time?
A: Yes. Prepare it up to 24 hours in advance. For the freshest texture, add cucumbers and herbs shortly before serving.

Q: Is this recipe gluten-free?
A: Yes, provided all packaged ingredients (such as mustard and mayonnaise) are certified gluten-free if needed.

Q: Can I make it lighter?
A: Replace the mayonnaise with additional Greek yogurt or use light mayonnaise.

Q: What proteins pair well with this salad?
A: Grilled chicken, shrimp, salmon, steak, or chickpeas all complement it well.

Q: Can I make it dairy-free?
A: Yes. Use a dairy-free yogurt in place of sour cream or Greek yogurt and omit the feta or use a dairy-free cheese alternative.

Q: How can I make it vegan?
A: Use vegan mayonnaise, plant-based yogurt, and skip the feta or use a vegan feta alternative.

Q: Why grill the corn?
A: Grilling adds a lightly smoky, sweet flavor and a bit of char that makes the salad more flavorful than using boiled corn alone.

Q: What herbs work best?
A: Dill, parsley, and chives are classic choices, but cilantro, basil, or mint also work well.

Q: How do I keep cucumbers crisp?
A: Use firm cucumbers, pat them dry after cutting if they release excess moisture, and refrigerate the salad until serving.