Street Corn Creamy Cucumber Salad Recipe
This Street Corn Creamy Cucumber Salad is a refreshing and protein-packed dish combining crisp English cucumbers, rotisserie chicken, sweet corn, and a zesty, creamy dressing with Greek yogurt and lime. Perfect for a light lunch or a side, this salad blends fresh herbs and spices for a flavorful experience that’s both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 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% fat or higher for creaminess)
- 1/3 cup mayonnaise
- 1 lime, juice and zest of
- 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 cucumber slices in a single layer on paper towels, then place another layer of paper towels on top. Press gently into the cucumbers to absorb excess moisture. Leave them under the paper towels while you prepare the other ingredients to prevent sogginess in the salad.
- Make the dressing: In a medium bowl, combine the plain Greek yogurt, mayonnaise, finely minced garlic, lime juice and zest, chili powder, paprika, cumin, salt, and freshly cracked pepper. Whisk everything together until the mixture is smooth. Taste the dressing and adjust seasonings by adding more cumin or chili powder if desired for extra flavor.
- Combine salad ingredients: In a large mixing bowl, add the prepped cucumbers, drained sweet corn, chopped rotisserie chicken, cilantro, sliced green onions, diced jalapeno, red onion, and red bell pepper. Mix gently to combine all the fresh ingredients evenly.
- Dress the salad: Pour most of the prepared dressing over the combined salad ingredients. Use a spatula to fold and mix the salad thoroughly so that every bite is evenly coated with the creamy dressing. Add any remaining dressing according to your preference for creaminess and flavor intensity.
- Chill and serve: Serve the salad chilled for maximum freshness. Store leftovers in a tightly sealed container in the refrigerator. Before serving later, toss the salad gently to redistribute flavors, and if needed, pour off any excess liquid that may have settled at the bottom due to moisture from cucumbers and yogurt.
Notes
- After refrigeration, some liquid may settle at the bottom of the salad from the cucumbers and yogurt. Carefully pour off any excess liquid before serving to maintain texture and flavor.
- Adjust the seasoning of the dressing after mixing to suit your taste, especially the cumin and chili powder, for added depth.
- Use Greek yogurt with at least 2% fat content for optimal creaminess in the dressing.
- This salad keeps well for up to 2 days refrigerated but is best enjoyed fresh for the crispest texture.
