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Street corn creamy cucumber salad in a bowl, garnished with herbs.

Street Corn Creamy Cucumber Salad

A refreshing salad combining crunchy cucumbers, sweet corn, and savory chicken, perfect for warm weather and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1.5 cups 1 1/2 English cucumbers (halved and sliced, about 3 cups) Dry well to prevent watery salad.
  • 2 cups rotisserie chicken (chopped) Can substitute with grilled chicken.
  • 1/4 cup cilantro (minced)
  • 3 each green onions (sliced)
  • 1 each jalapeno (seeded and diced) Adjust amount based on spice preference.
  • 1/4 each red onion (diced)
  • 1/2 each red bell pepper (seeded and diced)
  • 15.25 oz can sweet corn (drained)
Dressing
  • 1/2 cup plain Greek yogurt (2% or higher for creaminess) Can substitute with sour cream or dairy-free yogurt.
  • 1/3 cup mayonnaise
  • 1 each lime (juice and zest of)
  • 1 clove garlic (finely minced or grated)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked pepper

Method
 

Preparation
  1. Lay the cucumber slices in a single layer on paper towels.
  2. Add another layer of paper towels on top and press down to absorb the moisture. Let them dry while you prepare the other ingredients.
  3. In a medium bowl, combine Greek yogurt, mayonnaise, garlic, lime juice and zest, seasonings, salt, and pepper. Whisk until the mixture is smooth. Taste and adjust the seasonings if necessary.
  4. In a large mixing bowl, add the dried cucumbers, corn, chicken, and all remaining ingredients.
  5. Pour most of the dressing over the mixture and use a spatula to mix until everything is evenly coated. You can add more dressing based on your preference.
Serving
  1. Serve the salad chilled. It pairs well with grilled meats or can be eaten on its own as a light meal.
  2. For an extra crunch, serve it over a bed of greens.

Notes

Keep the salad fresh by storing it in a tightly sealed container in the refrigerator. It can last for about 2 to 3 days. Give it a quick stir before serving as the dressing may settle.