Description
A vibrant, no-cook salad blending grilled corn, creamy Greek yogurt, and zesty lime. It features smoky chipotle, crisp cucumber, and fresh cilantro for a refreshing, Mexican-inspired dish perfect for summer.
Ingredients
2 cups fresh corn kernels
Or 2 (15 oz) cans, drained
1 large seedless cucumber, grated, drained
1 cup plain Greek yogurt, full-fat for creaminess
1 tbsp chipotle peppers in adobo
Or ½ tsp chipotle powder
3 tbsp lime juice
¼ red onion, finely chopped, raw
½ tsp cumin
1 jalapeño, sliced
¼ cup chopped cilantro, fresh
Salt to taste
Instructions
Grate seedless cucumber and press to remove moisture. In a mixing bowl, add Greek yogurt, lime juice, and chipotle peppers. Whisk until smooth and creamy.
Heat 1 tbsp oil in a skillet over medium heat. Add corn kernels and sauté for 5 minutes to activate charred flavor, ensuring even browning without burning.
Mix cooled corn into the yogurt base. Add chopped red onion, jalapeño slices, and cumin. Stir until fully incorporated.
Fold in fresh cilantro before serving. Adjust seasoning with salt and additional lime juice to balance flavors.
Notes
Use canned corn if fresh is unavailable and drain thoroughly to avoid excess moisture.
For a spicier version, add extra chipotle peppers or jalapeño.
Chill for at least 30 minutes before serving to enhance flavor depth.
Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg