Description
Street Corn Creamy Cucumber Chicken Salad is a fresh and satisfying dish made with juicy chicken, sweet corn, crisp cucumber, and a tangy creamy dressing. Perfect for light lunches, meal prep, and refreshing summer meals.
Ingredients
2 cups cooked chicken, diced (grilled or roasted)
1 cup sweet corn (grilled or canned, drained)
1 large cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon lime juice (freshly squeezed)
1 tablespoon cilantro, chopped
1 teaspoon smoked paprika
Salt to taste
1/2 teaspoon black pepper
Optional: crumbled feta cheese for garnish
Instructions
1. Prepare the chicken by grilling or roasting if not already cooked, then dice into bite-sized pieces.
2. Cook the corn by grilling, boiling, or roasting until tender. Let cool and cut kernels off the cob if using fresh corn.
3. Dice the cucumber and finely chop the red onion.
4. In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and creamy.
5. Add the diced chicken, corn, cucumber, and red onion into the dressing.
6. Gently fold everything together until all ingredients are evenly coated.
7. Stir in the chopped cilantro and mix well.
8. Taste and adjust seasoning by adding more salt or lime juice if needed.
9. For best flavor, chill the salad in the refrigerator for 10 minutes before serving.
10. Transfer to a serving bowl, garnish with crumbled feta cheese if desired, and serve.
Notes
Use rotisserie chicken for a quick shortcut.
Grilled corn provides the best smoky flavor, but canned corn works well too.
For a lighter version, replace mayonnaise with additional Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add diced avocado or tomatoes for extra freshness and texture.
Stir before serving to refresh the creamy consistency.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Mixed / No-Cook
- Cuisine: Mexican-Inspired