Preheat your grill to medium-high heat, around 400°F (200°C). Gather your corn on the cob, husked and ready for grilling.

Grill the corn for approximately 10-12 minutes, turning every 2-3 minutes until tender and charred.

Remove the corn from the grill and let it cool for 5-10 minutes. Cut the kernels off the cob.

In a large bowl, combine the freshly cut corn kernels, diced cucumber, chopped red onion, and cilantro. Mix gently.

In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper.

Drizzle the creamy dressing over the corn mixture and toss to combine.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Stir the salad gently before serving. Serve chilled as a side dish or light meal.