Creamy Cucumber & Corn Salad with Mint

Creamy Cucumber & Corn Salad with Mint 

Ingredients (Serves 3–4)

Salad

• 2 medium cucumbers, sliced (or cut into half-moons)

• 1½ cups sweet corn kernels (fresh boiled, steamed, or canned & drained)

• ¼ cup red onion, finely chopped

• 1 small red chili or red bell pepper, finely diced (optional, for mild heat or color)

• 2–3 tablespoons fresh mint leaves, chopped

• 1–2 tablespoons fresh parsley or dill, chopped (optional)

Creamy Dressing

• ½ cup Greek yogurt or mayonnaise (Greek yogurt for a lighter version)

• 1 tablespoon olive oil

• 1 tablespoon lemon juice or apple cider vinegar

• 1 small garlic clove, minced

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon paprika or chili flakes (optional)

Garnish (Optional)

• Extra mint leaves

• Freshly ground black pepper

Instructions

1. Prepare the Corn

   • If using fresh corn: boil or steam the corn cobs for 5–7 minutes until tender.

   • Let cool slightly, then cut the kernels off the cob.

   • If using canned corn: drain well and pat dry.

2. Prepare the Vegetables

   • Slice the cucumbers evenly for a crisp texture.

   • Finely chop the red onion and chili/bell pepper.

   • Chop the mint and any additional herbs.

3. Make the Dressing

   • In a small bowl, whisk together Greek yogurt (or mayonnaise), olive oil, lemon juice, minced garlic, salt, black pepper, and paprika/chili flakes.

   • Taste and adjust seasoning as needed.

4. Assemble the Salad

   • In a large mixing bowl, combine cucumbers, corn, red onion, chili/bell pepper, and herbs.

   • Pour the dressing over the salad and gently toss until everything is evenly coated.

5. Chill & Serve

   • Refrigerate for 15–20 minutes to allow flavors to blend (optional but recommended).

   • Garnish with extra mint leaves and a sprinkle of black pepper before serving.

Tips & Variations

• Add crumbled feta cheese for extra creaminess and saltiness.

• Substitute yogurt with sour cream for a richer taste.

• Add avocado cubes for a buttery texture.

• Best served cold as a summer side dish, BBQ accompaniment, or light lunch.

This salad is fresh, creamy, and aromatic, with a perfect balance of sweetness from corn, crunch from cucumber, and brightness from mint and lemon.