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Street Corn Creamy Cucumber Chicken Salad

A comforting and refreshing salad that combines roasted corn, creamy chicken, and crunchy cucumbers with zesty flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or chopped Use rotisserie chicken for quicker prep.
  • 1 cup sweet corn, roasted Can use fresh or canned corn.
  • 1 cup cucumber, diced English cucumbers are recommended for less seeding.
  • 1/2 cup Greek yogurt For creamy base.
  • 2 tablespoons mayonnaise For extra creaminess.
  • 2 tablespoons lime or lemon juice For a zesty kick.
  • 1 tablespoon cilantro, chopped Fresh herbs enhance flavor.
  • 1 teaspoon cumin Smoky flavor enhancer.
  • to taste Salt and pepper Adjust as needed.
Optional Toppings
  • Crumbled queso fresco Optional topping.
  • Avocado slices Optional topping.
  • Jalapeño Optional for heat.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) if using fresh corn. Place corn cobs on a baking sheet and roast for about 15–20 minutes until the kernels are slightly charred.
  2. If using canned corn, simply drain and proceed.
Prepare the Dressing
  1. In a mixing bowl, combine Greek yogurt, mayonnaise, lime juice, cilantro, cumin, salt, and pepper. Stir until smooth and well blended.
Combine Ingredients
  1. In a large mixing bowl, add the roasted corn, diced cucumber, and chicken. Pour in the dressing and toss until everything is nicely coated.
Adjust and Serve
  1. Taste and adjust seasoning as needed. Add any optional toppings, like avocado slices or jalapeño for an extra kick.
Chill and Enjoy
  1. Allow it to chill in the fridge for at least 10 minutes to blend flavors before serving.

Notes

For a tangy twist, substitute lime with lemon or go vegan with a plant-based yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.