Creamy Corn Cucumber Salad

This Creamy Corn Cucumber Salad is crisp, cool, and wonderfully refreshing, with a little bit of everything in every bite. Crunchy baby cucumbers and peppery radishes balance the sweetness of corn and red onion, while a creamy Greek yogurt dressing brings tang, fresh dill, lemon, and a gentle kick from horseradish mustard and chili flakes.

The dressing is what makes this simple salad feel special. Greek yogurt keeps it creamy without making it overly heavy, while a small amount of mayonnaise adds richness and honey rounds out the sharper flavors. The vegetables stay fresh and crunchy, making this especially welcome alongside grilled chicken, burgers, sandwiches, or a summer cookout spread.

This is exactly the kind of side dish I like to keep in my back pocket for busy days. It comes together quickly, uses everyday ingredients, and can be prepared ahead so the flavors have time to mingle. My family loves the combination of creamy dressing and fresh crunch, and the recipe is easy enough to adjust based on whatever vegetables are in the refrigerator.

For the best texture, chill the salad before serving, but don’t let it sit for hours. The vegetables will gradually release moisture into the dressing, so serving it within a few hours gives you the best balance of creaminess and crunch.

Love this refreshing side dish? Pin it to your Summer Salads board on Pinterest so you don’t lose it!

Why You’ll Love This Recipe

• 15-Minute Prep: No cooking is required, so this salad is especially convenient for busy weeknights.
• Fresh and Crunchy: Cucumbers, radishes, and red onion give every bite plenty of texture.
• Creamy Without Being Heavy: Greek yogurt provides a tangy, creamy base with a lighter feel than a mayonnaise-only dressing.
• Perfect for Summer: The cool vegetables and lemon-dill dressing pair naturally with grilled foods and outdoor meals.
• Easy to Customize: Adjust the chili flakes, herbs, sweetness, or vegetables to suit your family’s preferences.

Ingredients

Salad

2 baby cucumbers, thinly sliced

4 tbsp corn, drained if canned

1 red onion, thinly sliced or julienned

4 radishes, thinly sliced

Creamy Dill Dressing

⅔ cup Greek yogurt

1 tbsp mayonnaise

1 tsp horseradish mustard

1 tbsp honey

1 tbsp lemon juice, from about ½ lemon

2 garlic cloves, minced

3 tbsp fresh dill, chopped

Salt, to taste

Black pepper, to taste

Red pepper flakes, to taste

Instructions

1. Prepare the vegetables. Wash and dry the cucumbers, radishes, and red onion. Thinly slice the cucumbers and radishes, then julienne the onion.
2. Make the dressing. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, horseradish mustard, honey, lemon juice, garlic, and fresh dill. Season with salt, black pepper, and red pepper flakes to taste.
3. Combine the salad. Add the cucumbers, radishes, corn, and red onion to the bowl. Gently toss until every vegetable is evenly coated with the dressing.
4. Chill before serving. Cover and refrigerate for at least 30 minutes. Give the salad a gentle toss just before serving and adjust the seasoning if needed.

Cooking Notes

• Keep the vegetables crisp: Pat the cucumbers and radishes dry after washing so excess water does not thin the dressing.
• Control the onion flavor: If your red onion is especially sharp, soak the sliced onion in cold water for 5 to 10 minutes, then drain and dry well.
• Adjust the heat: Start with a small pinch of red pepper flakes and add more to taste.
• Fresh dill matters: Fresh dill provides a brighter flavor than dried dill in this uncooked dressing.
• Best texture: The salad is best served after about 30 minutes of chilling and within a few hours of preparation.
• Make it lighter: Use plain nonfat Greek yogurt and reduce or omit the mayonnaise.
• Make it richer: Use whole-milk Greek yogurt for a thicker, creamier dressing.

Nutrition

Estimated nutrition is based on the listed quantities and standard USDA-style ingredient values. Because the amount of salt is unspecified, sodium is not included in the numerical estimate.

Estimated Nutrition per Serving

• Calories: 80 kcal
• Fat: 2.5 g
• Carbs: 11.8 g
• Protein: 4.1 g

Estimated Yield: 4 servings, approximately 150 to 165 g each.

The original recipe lists 90 calories per serving; the estimate above is recalculated from the stated ingredients and may vary with the fat content of the Greek yogurt, mayonnaise, and the actual size of the vegetables.

Recipe Science

This salad uses a no-cook preparation that combines high-moisture vegetables with a yogurt-based dressing. Cucumbers and radishes provide most of the fresh crunch, while corn contributes sweetness and red onion adds aromatic sharpness. Greek yogurt forms the main body of the dressing, with mayonnaise contributing additional richness.

The acidic lemon juice and tangy mustard help balance the creamy base, while honey softens the acidity and garlic, dill, and chili flakes add aromatic complexity. Chilling allows the flavors to integrate without requiring any cooking. Because the vegetables contain substantial water, the salad is intentionally best when served relatively soon after preparation.

For everyday cooking, the recipe works well as a make-ahead side for grilled meats, sandwiches, and casual gatherings. Store leftovers covered in the refrigerator and stir gently before serving. Cucumbers can be replaced partially with additional radishes or another crisp vegetable, while fresh herbs can be adjusted to taste.

Dietary notes: The estimated added sugar is approximately 4 g per serving from honey, or less than 10% of the FDA Daily Value of 50 g. Estimated saturated fat is also well below the FDA Daily Value of 20 g. Sodium cannot be reliably classified because the recipe specifies salt only “to taste”; reducing added salt and choosing lower-sodium mayonnaise and mustard can help limit sodium intake.

FAQ

• Can I make this salad ahead of time? Yes. Prepare it up to a few hours ahead and refrigerate it until serving. For the crispest texture, avoid making it a full day in advance.
• Why did my dressing become watery? Cucumbers naturally release water, especially after being sliced and salted. Pat the vegetables dry and avoid adding extra salt until just before serving.
• Can I use regular yogurt instead of Greek yogurt? Yes, but the dressing will be thinner. Greek yogurt gives the salad its thicker, creamier consistency.
• What can I use instead of radishes? Thinly sliced celery, bell pepper, or additional cucumber can provide a similar fresh crunch.
• Can I make the dressing separately? Absolutely. Mix the dressing and refrigerate it separately from the vegetables, then combine them shortly before serving for maximum crunch.

Conclusion

This creamy cucumber salad is proof that a handful of fresh ingredients can turn into something genuinely special. Keep the vegetables crisp, taste the dressing as you go, and don’t be afraid to make it your own.

What would you serve alongside this salad at your next summer dinner?

Happy cooking, and enjoy every bite!