Prepare the Cucumbers: Peel and slice 2 cucumbers. Place them in a bowl and sprinkle with 1/3 teaspoon salt. Set aside to let them release some water.

Cook the Eggs: Place 3 eggs in a saucepan, cover with water, and bring to a boil. Let cook for 8-9 minutes until hard-boiled. Once cooked, cool the eggs in cold water, peel, and chop them.

Prepare the Carrots: Peel and grate 1-2 carrots.

Combine the Vegetables: In a large bowl, combine the sliced cucumbers, chopped eggs, grated carrots, and 80g cooked corn.

Chop some green onions and parsley and add them to the bowl.

Prepare the Dressing: In a small bowl, mix 3-4 tablespoons of thick yogurt with 1 tablespoon of mustard until well combined.

Assemble the Salad: Pour the yogurt-mustard dressing over the vegetable mixture and toss everything together until well coated.

Serve: Serve immediately or refrigerate for a bit to let the flavors meld together.