Roasted Corn and Cucumber Salad

This Roasted Corn and Cucumber Salad recipe is packed with both flavor and nutrients. It’s a delicious mix of roasted corn, crunchy cucumber, zesty red onion, and fresh cilantro—all tossed in a creamy, tangy dressing that’s got a kick of lime, Tajin, and chipotle chili pepper seasoning.

But there’s more to this salad than just its deliciousness. It also happens to be super good for you. The corn and cucumber bring in a load of vitamins, fiber, and antioxidants, keeping you feeling refreshed and energized. And let’s not forget the Greek yogurt in the dressing—aside from making things creamy and dreamy, it’s also sneaking in some protein and gut-friendly probiotics. So, with every bite, you’re not just enjoying a filling treat, you’re also giving your body some important nutrients.

This one is really easy to put together too! The most time consuming step is just waiting for your corn to cook, but the rest is simply mixing all the fresh ingredients together.

INGREDIENTS

For the Dressing:

• Plain Greek yogurt – This serves as the base for the dressing. It adds a subtle tartness, as well as protein and nutrients to the salad.
• Mayo – Adds a creamy richness.
• Tajin seasoning – Brings a bold and zesty flavor with it, infusing the dressing with a blend of chili peppers, lime, and salt.
• Chipotle chili pepper seasoning – Adds a smoky, slightly spicy kick to the dressing.
• Garlic – Adds a bold and aromatic flavor.
• Sugar – Balances out the acidity of the lime juice and the tanginess of the yogurt.
• Salt – Enhances the flavors of the dressing.
• Juice from one lime – Brightens up the dressing with a fresh and citrusy burst of acidity, and a refreshing tang that brings everything together.

For the Salad:

• Roasted corn – Tender and caramelized, roasted corn brings a sweet and smoky flavor to the salad.
• Cucumbers – English cucumbers or regular are both okay. They bring a refreshing crisp and crunchy texture.
• Red onion – Sharp and tangy, red onion adds a pop of color and a zesty burst of flavor.
• Fresh cilantro – Adds a bright, citrusy flavor that perfectly compliments the other ingredients.
• Parmesan cheese – Freshly grated Parmesan cheese adds a savory and salty kick to the dish.

HOW TO ROAST CORN

Grilled or roasted corn on the cob really work best to add that hint of smokiness and a slightly sweet crunch. There are a couple different ways you could do this, but I’ll share with you my preferred method, which is roasting the corn in the oven using the broiler setting. (Feel free to grill or roast however you like!)

• Turn the oven to 350 degrees.
• Remove husks from corn and wrap each one tightly in aluminum foil.
• Place them on a baking sheet and cook for 20 minutes.
• Turn each one over and cook for another 20 minutes.
• Remove the baking sheet from the oven and open each one carefully and removing the aluminum foil.
• Place corn back on the baking sheet. Move the rack to the very top, turn the broiler on high and cook on the top rack for two minutes. Rotate corn and broil for another one to two minutes. It’s done when part of the corn has a nice golden brown color.
• Once part of the corn is roasted and has a nice char, remove it from the oven and let it cool.

STEP-BY-STEP INSTRUCTIONS

Prep the Veggies

Once the corn is roasted, cut the kernels off lengthwise and set aside.

Peel the cucumbers and cut into bite-sized pieces.

Finely chop the red onion and cilantro.

For the Salad:

In a large bowl, add all the dressing ingredients and mix well.

Next, add the roasted corn, cucumbers, red onion, cilantro and Parmesan cheese. Gently stir until everything is combined with the dressing.

Taste and adjust salt to liking. Enjoy immediately or cover and place in the refrigerator until ready to serve.

TIPS & NOTES

This salad is best enjoyed sooner rather than later, due to the natural high water content in the cucumbers. Leftovers can be stored in the refrigerator for up to two days, but after that, the cucumbers will start to get soft and the dressing watery.

This recipe makes a large amount, so don’t forget to cut it in half if you want less. I like to make a lot so that I have enough to last two days, whenever possible. It helps cut back on the amount of time I’m spending in the kitchen during busy weeknights.

Can you use canned or frozen corn in this?

Absolutely, especially if you’re trying to save on time. It will be lacking that smoky, crispness you get with roasting fresh corn, but it will still be delicious because of the other ingredients that carry so much flavor. (If using frozen, just be sure it’s thawed first.)