Description
This Street Corn Creamy Cucumber Salad combines the smoky zest of Mexican street corn with the cool crunch of cucumbers, tender rotisserie chicken, and a creamy lime dressing. Ready in just 15 minutes, it’s refreshing, protein-packed, and perfect as a main dish or a colorful side for any occasion.
Ingredients
Salad:
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1 ½ English cucumbers, halved and sliced (about 3 cups / 350 g)
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2 cups chopped rotisserie chicken (about 280 g)
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60 g (¼ cup) fresh cilantro, minced
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3 green onions, thinly sliced (about 45 g)
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1 jalapeño, seeded and finely diced (about 15 g)
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½ medium red onion, diced (about 60 g)
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½ red bell pepper, seeded and diced (about 75 g)
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1 can (430 g / 15.25 oz) sweet corn, drained
Dressing:
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120 g (½ cup) plain Greek yogurt (2% or higher)
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80 g (⅓ cup) mayonnaise
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Juice and zest of 1 lime (about 45 ml juice + 5 g zest)
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1 garlic clove, finely minced or grated (about 5 g)
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1 tsp chili powder (3 g)
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½ tsp paprika (1 g)
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½ tsp ground cumin (1 g)
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¼ tsp salt (1 g)
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¼ tsp freshly cracked black pepper (1 g)
Instructions
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Slice cucumbers into half-moons and pat dry with paper towels.
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In a medium bowl, whisk together yogurt, mayonnaise, lime juice/zest, garlic, and seasonings until smooth. Adjust seasoning to taste.
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In a large bowl, combine cucumbers, chicken, corn, cilantro, green onions, jalapeño, red onion, and bell pepper.
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Pour most of the dressing over salad and toss gently to coat. Add more dressing if desired.
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Chill for at least 10 minutes before serving. Stir gently before eating.
Notes
Pat cucumbers dry to avoid a watery salad.
Adjust spice level by reducing or increasing jalapeño and chili powder.
Add cotija or feta for a salty, tangy punch.
For meal prep, store dressing separately and toss before serving.
Vegetarian option: replace chicken with black beans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course, Side Dish
- Method: No-Cook, Tossed Salad
- Cuisine: Mexican-Inspired