Street Corn Creamy Cucumber Salad Recipe
This Street Corn Creamy Cucumber Salad is a refreshing and vibrant dish that combines the crunch of cucumbers with the smoky sweetness of corn and tender rotisserie chicken, all coated in a zesty, creamy dressing flavored with lime, garlic, and chili spices. Perfect for a quick lunch or a light dinner, it’s easy to prepare and bursting with fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Vegetables and Protein
- 1 1/2 English cucumbers (halved and sliced, about 3 cups)
- 2 cups rotisserie chicken (chopped)
- 1/4 cup cilantro (minced)
- 3 green onions (sliced)
- 1 jalapeno (seeded and diced)
- 1/4 red onion (diced)
- 1/2 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)
- 1/3 cup mayonnaise
- 1 lime (juice and zest)
- 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
Instructions
- Prepare the Cucumbers: Lay the sliced cucumber in a single layer on a layer of paper towels, then place another layer of paper towels on top and gently press to absorb excess moisture. Let them sit under the paper towels to dry while you prepare other ingredients.
- Make the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice and zest, chili powder, paprika, cumin, salt, and freshly cracked pepper until smooth. Taste and adjust seasoning by adding more cumin or chili powder if desired.
- Combine Salad Ingredients: In a large mixing bowl, add the cucumber slices, drained sweet corn, chopped rotisserie chicken, cilantro, green onions, jalapeno, red onion, and red bell pepper.
- Toss with Dressing: Pour most of the prepared dressing over the salad ingredients. Use a spatula to mix gently and ensure everything is evenly coated. Add remaining dressing if needed to suit your preference.
- Serve and Store: Serve the salad chilled. Store any leftovers in a tightly sealed container in the refrigerator for up to 2 days for best freshness.
Notes
- Pressing the cucumbers removes excess water to prevent a soggy salad.
- Adjust the spice level by adding more or less jalapeno or chili powder.
- This salad is great for meal prepping and can be served as a light lunch or side dish.
- For a dairy-free option, substitute Greek yogurt with a plant-based alternative and use vegan mayonnaise.
- Leftovers are best consumed within 2 days to maintain texture and flavor.
