Street Corn Creamy Cucumber Chicken Salad Recipe
A vibrant and refreshing Street Corn Creamy Cucumber Chicken Salad combining tender grilled chicken, sweet corn, crunchy cucumber, and red onion, all tossed in a zesty creamy dressing made of mayonnaise, Greek yogurt, and lime juice. Enhanced with smoked paprika, fresh cilantro, and optional feta cheese, this easy-to-make salad is perfect for summer, picnics, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken and canned/grilled corn)
- Total Time: 15 minutes plus chilling time
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American with Mexican-inspired flavors
- Diet: Low Fat
Ingredients
Scale
Protein and Vegetables
- 2 cups diced grilled or roasted chicken
- 1 cup sweet corn (grilled or canned)
- 1 large cucumber, chopped into small cubes
- 1/4 cup finely chopped red onion
Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
Seasoning and Garnish
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- Optional: 1/4 cup crumbled feta cheese for topping
Instructions
- Combine Main Ingredients: In a large bowl, mix together the diced grilled chicken and sweet corn until well combined, creating the colorful base of your salad.
- Add Fresh Crunch: Stir in the chopped cucumber and finely chopped red onion, which will give the salad its refreshing crisp texture.
- Prepare the Creamy Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, and freshly squeezed lime juice until smooth and creamy with a zesty hint.
- Dress the Salad: Pour the creamy dressing over the chicken and vegetable mixture, then gently toss to ensure all ingredients are evenly coated and flavors meld together.
- Season and Finish: Sprinkle smoked paprika, salt, and black pepper over the salad and toss lightly once more. Fold in chopped fresh cilantro for an herbal note. Optionally, top with crumbled feta cheese before serving.
- Chill and Serve: For best flavor, cover and refrigerate the salad for at least 30 minutes, ideally 2 hours, to allow the flavors to meld and the salad to chill. Serve cold by itself or with warm tortillas.
Notes
- For a spicy twist, add diced jalapeños or slices of avocado.
- To lighten the recipe, substitute mayonnaise with additional Greek yogurt.
- This salad is an excellent make-ahead dish and tastes better after resting in the fridge.
- Pair it with warm tortillas for a heartier meal or enjoy it as a refreshing standalone salad.
Keywords: street corn salad, creamy cucumber chicken salad, grilled chicken salad, summer salad, Mexican inspired salad, easy no-cook salad
