Description

Fresh Street Corn Cucumber Salad with creamy lime dressing, juicy chicken, and vibrant veggies—perfect for summer gatherings and quick weeknight dinners. This colorful salad combines cool cucumbers, sweet corn, and tender rotisserie chicken with a tangy, slightly spicy dressing that brings all the bold flavors of Mexican street corn.

Ingredients

Scale

Salad Base:

1 ½ english cucumbers, halved and sliced (about 3 cups)
2 cups rotisserie chicken, chopped
¼ cup cilantro, minced
3 green onions, sliced
1 jalapeño, seeded and diced
¼ red onion, diced
½ red bell pepper, seeded and diced
15.25 oz canned sweet corn, drained

Creamy Dressing:

½ cup plain Greek yogurt (2% or higher)
⅓ cup mayonnaise
Juice and zest of 1 lime
1 clove garlic, finely minced or grated
1 tsp chili powder
½ tsp paprika
½ tsp cumin
¼ tsp salt
¼ tsp freshly cracked pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Lay the cucumber slices in a single layer on paper towels, then cover with another layer of paper towels. Press gently to absorb excess moisture and let rest for at least 5–10 minutes.

2. In a medium bowl, whisk together the Greek yogurt, mayonnaise, garlic, lime juice and zest, chili powder, paprika, cumin, salt, and pepper until smooth and pale yellow.

3. Transfer dried cucumber slices to a large mixing bowl along with corn, chopped chicken, cilantro, green onions, jalapeño, red onion, and bell pepper. Toss gently to combine.

4. Pour most of the creamy dressing over the salad and fold everything together with a silicone spatula until evenly coated. Add remaining dressing if desired.

5. Serve immediately or chill for 15–20 minutes to let the flavors meld.

Notes

Substitutions: Use regular cucumbers (peeled and seeded), zucchini, or switch up proteins like grilled chicken, turkey, chickpeas, or black beans. Replace Greek yogurt with sour cream or coconut yogurt. Use fresh or grilled corn instead of canned.

Storage: Store in an airtight container in the fridge for up to 3 days. Drain excess moisture before serving.

Meal Prep: Prep veggies and store separately from dressing for up to 2 days. Dressing can be made ahead and stored in the fridge for up to 5 days.

Serving Suggestions: Serve as a main dish, side for grilled meats, packed in mason jars, with tortilla chips, or on toasted baguette slices.

Variations: Kid-friendly (omit jalapeño, add cheese/avocado), Greek-style (feta, olives, lemon), Vegan (cashew cream, chickpeas), Autumn twist (butternut squash, cranberries, pepitas).

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch, Main Course, Salad
Method: Mixing
Cuisine: American, Mexican

Nutrition

Serving Size: 1 bowl
Calories: 529
Sugar: 6g
Sodium: 580mg
Fat: 34g
Saturated Fat: 6g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 24g
Cholesterol: 65mg