Begin by washing the baby cucumbers and radishes thoroughly under cold water. Slice the cucumbers into thin rounds, ensuring they maintain their crispness, and julienne the red onion for consistent sizes.

In a medium mixing bowl, combine Greek yogurt, mayonnaise (if using), horseradish mustard, honey, lemon juice, minced garlic, chopped dill, salt, pepper, and chili flakes. Whisk these ingredients together for about 2-3 minutes until the mixture is smooth and creamy.

Add the prepared corn, alongside the sliced cucumbers, radishes, and red onion to the dressing. Gently toss the mixture using a spatula or large spoon, making sure everything is evenly coated.

Transfer the combined salad into an airtight container and refrigerate it for at least 30 minutes.

Once chilled, remove the salad from the refrigerator and give it a gentle stir. For an extra touch of freshness, garnish with additional chopped dill before serving.