Name: Street Corn Creamy Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 ½ English cucumbers, halved and sliced (about 3 cups / 350 g); 2 cups chopped rotisserie chicken (about 280 g); 60 g (¼ cup) fresh cilantro, minced; 3 green onions, thinly sliced (about 45 g); 1 jalapeño, seeded and finely diced (about 15 g); ½ medium red onion, diced (about 60 g); ½ red bell pepper, seeded and diced (about 75 g); 1 can (430 g / 15.25 oz) sweet corn, drained; 120 g (½ cup) plain Greek yogurt (2% or higher); 80 g (⅓ cup) mayonnaise; Juice and zest of 1 lime (about 45 ml juice + 5 g zest); 1 garlic clove, finely minced or grated (about 5 g); 1 tsp chili powder (3 g); ½ tsp paprika (1 g); ½ tsp ground cumin (1 g); ¼ tsp salt (1 g); ¼ tsp freshly cracked black pepper (1 g)

Jump to Recipe

If you’re looking for a dish that’s fresh, flavorful, and downright soul-satisfying, this Street Corn Creamy Cucumber Salad is about to become your new go-to. Picture this: the smoky zing of Mexican street corn meets the cool crunch of cucumbers, all tied together in a creamy lime-kissed dressing. And because life is too short for fussy recipes, this one comes together in just 15 minutes—no stove required.

For moms juggling carpools, professionals trying to beat the dinner rush, or anyone craving something both hearty and refreshing, this salad checks all the boxes. It’s packed with protein (thank you, rotisserie chicken), bursting with veggies, and seasoned with just enough spice to keep things exciting without scaring off the picky eaters.

I’ll admit it—I have a bit of a love affair with salads that don’t feel like, well… salads. You know the kind that makes you pause after the first bite and think, “Wait, this is healthy?” That’s the magic here. Whether you’re prepping lunch for the week or whipping up a quick side for taco night, this salad is here to save the day.

Why You’ll Love This Street Corn Creamy Cucumber Salad

Fast and fuss-free: 15 minutes from start to finish.
Protein-packed: Thanks to the rotisserie chicken, this isn’t just a side dish—it can hold its own as dinner.
Flavor explosion: Creamy, tangy, smoky, crunchy… it’s got it all.
Crowd-pleaser: Perfect for potlucks, BBQs, or just a Tuesday night at home.

Ingredients

1 ½ English cucumbers, halved and sliced (about 3 cups / 350 g)
2 cups chopped rotisserie chicken (about 280 g)
60 g (¼ cup) fresh cilantro, minced
3 green onions, thinly sliced (about 45 g)
1 jalapeño, seeded and finely diced (about 15 g)
½ medium red onion, diced (about 60 g)
½ red bell pepper, seeded and diced (about 75 g)
430 g (15.25 oz) can sweet corn, drained

Dressing:

120 g (½ cup) plain Greek yogurt, 2% or higher for creaminess
80 g (⅓ cup) mayonnaise
Juice and zest of 1 lime (about 45 ml juice + 5 g zest)
1 garlic clove, finely minced or grated (about 5 g)
1 tsp chili powder (3 g)
½ tsp paprika (1 g)
½ tsp ground cumin (1 g)
¼ tsp salt (1 g)
¼ tsp freshly cracked black pepper (1 g)

Steps

Slice cucumbers into half-moons and place them on a paper towel-lined tray. Top with another paper towel and gently press to remove excess water. Let them rest.
In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice and zest, garlic, chili powder, paprika, cumin, salt, and pepper until smooth. Adjust seasoning to taste.
In a large mixing bowl, combine cucumbers, chicken, corn, cilantro, green onions, jalapeño, red onion, and red bell pepper.
Pour most of the dressing over the mixture and toss gently until everything is coated. Add more dressing if you like it extra creamy.
Chill for at least 10 minutes before serving. Stir gently before enjoying.

Cooking Tips

Here’s where the magic happens—little tricks that turn this cucumber corn salad from “good” to “can’t stop eating.”

Pat those cucumbers dry. Nobody wants a watery salad, and cucumbers love to share their juice if you don’t tame them first.
Spice it your way. Not into jalapeño heat? Leave it out. Love spice? Add a pinch of cayenne to the dressing.
Cheese lovers unite. A sprinkle of cotija or feta adds a salty punch that pairs beautifully with the lime dressing.
Meal prep hack. Store the dressing separately if making ahead, then toss it in right before serving to keep everything crisp.

And if your dressing looks a little thicker than you’d like, just splash in an extra squeeze of lime juice. Voilà—problem solved!

A Little Story from My Kitchen

This salad was born out of one of those “use what you’ve got” nights. I had leftover rotisserie chicken in the fridge, a couple of cucumbers that were begging to be used, and—because I can never resist street corn at a fair—an unopened can of sweet corn in the pantry. After a bit of chopping and stirring, I realized I had stumbled onto something worth repeating.

The first time I served it was at a family barbecue. My husband took one bite, went back for seconds before anyone else got a chance, and then asked if there was more for lunch tomorrow. That’s when I knew this creamy chicken salad upgrade was a keeper. Now, it’s the dish I bring to potlucks because it’s always the first bowl to disappear.

What to Serve with Street Corn Creamy Cucumber Salad

This Mexican-inspired cucumber dish is incredibly versatile. Serve it as:

A light lunch with tortilla chips on the side for scooping.
A colorful side dish alongside grilled steak, shrimp skewers, or BBQ chicken.
A refreshing topping for tacos—yes, spooning this over a warm tortilla is a game-changer.
Part of a picnic spread with fruit, lemonade, and maybe a cheeky slice of chocolate cake to finish.

Honestly, it’s one of those salads that plays well with just about anything. The creamy, tangy flavors balance hearty mains while still holding their own as the star of the table.

How to Store

Leftovers? Lucky you. This salad keeps beautifully in the fridge for up to 3 days in an airtight container.

Keep it crisp: If you’re planning to make it ahead, store the dressing separately and mix right before serving.
Lunch box hero: Pack it into individual containers for a grab-and-go lunch.
Revive it: If the cucumbers release extra liquid after sitting, just give it a quick stir and maybe an extra spoonful of yogurt or mayo to freshen it up.

One thing to skip? Freezing. Cucumbers and creamy dressings don’t thaw well, unless you enjoy salad soup (and trust me, you don’t).

FAQs

Can I make this salad vegetarian?

Absolutely. Just leave out the chicken and add black beans for protein. You’ll still have a protein-packed cucumber salad.

Can I use frozen corn instead of canned?

Yes! Just thaw it and pat dry before adding. Fresh summer corn cut right off the cob is even better.

What’s the best substitute for cilantro?

If cilantro tastes like soap to you (I see you, genetics), swap in parsley or fresh dill.

Can I prep this the night before?

Yes, but keep the dressing separate until you’re ready to serve for maximum crunch.

Is this a low-carb recipe?

With cucumbers, veggies, and lean chicken, it’s pretty light already. If you’re watching carbs closely, skip the corn—or just embrace it as your happy carb.

Bringing It All Together

This Street Corn Creamy Cucumber Salad isn’t just a recipe—it’s your secret weapon for those nights when you want something quick, refreshing, and satisfying. It’s a creamy chicken salad with a Mexican-inspired twist, bursting with bold flavors that feel like a fiesta in every bite. Whether you’re meal-prepping for the week, packing a picnic, or just looking for a salad that doesn’t feel like a chore, this dish delivers.

So the next time life feels too busy for “real cooking,” remember: sometimes all you need is a cutting board, a bowl, and 15 minutes to make something extraordinary. Now, who’s ready to dig in?

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