Preheat your grill to medium-high heat, around 400°F. Place the ears of corn on the grill and cook for 10–12 minutes, turning occasionally until they’re charred and slightly softened. Once done, remove the corn from the grill and let them cool for a few minutes until safe to handle before cutting.

Using a sharp knife, carefully slice the grilled corn kernels off the cobs into a large mixing bowl.

To the bowl with the corn, add the diced cucumber, finely chopped red onion, and fresh cilantro. Gently stir the ingredients together until they are well mixed.

In a separate bowl, combine the Greek yogurt, mayonnaise, minced garlic, lime juice, and chili powder. Whisk the ingredients together until the mixture is smooth and creamy, then season with salt and pepper to taste.

Pour the creamy dressing over the salad mixture, and use a spatula to gently toss everything together until the veggies are coated evenly.

Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together.

Before serving, give the salad a gentle stir and taste for seasoning adjustments. Garnish with extra chopped cilantro and a dash of chili powder.