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:
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
Dressing:
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)
Instructions
Slice cucumbers into half-moons and pat dry with paper towels.
In a medium bowl, whisk together yogurt, mayonnaise, lime juice/zest, garlic, and seasonings until smooth. Adjust seasoning to taste.
In a large bowl, combine cucumbers, chicken, corn, cilantro, green onions, jalapeño, red onion, and bell pepper.
Pour most of the dressing over salad and toss gently to coat. Add more dressing if desired.
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