Street Corn Creamy Cucumber Chicken Salad (Printable)
Refreshing grilled chicken salad with charred corn, crisp cucumber, and tangy creamy dressing for summer meals.
# What You Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
→ Vegetables
02 - 2 ears corn on the cob (or 1 1/2 cups frozen corn, thawed)
03 - 1 large English cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Toppings
15 - 1/3 cup cotija cheese, crumbled (or feta as substitute)
16 - Extra cilantro and lime wedges, for serving
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat. Season chicken breasts with a pinch each of salt, pepper, and chili powder (optional). Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove and let rest 5 minutes, then dice into bite-sized pieces.
02 - Place corn cobs on the grill, turning occasionally, until lightly charred (8–10 minutes). Let cool, then slice kernels off the cob. If using frozen corn, sauté in a dry skillet over high heat until lightly charred.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
04 - Add diced chicken, charred corn, cucumber, cherry tomatoes, red onion, and cilantro to the bowl with dressing. Toss to combine.
05 - Sprinkle with cotija cheese and extra cilantro. Serve immediately or chill for 30 minutes for enhanced flavor. Garnish with lime wedges if desired.
# Helpful Tips:
01 -
- The creamy dressing hits all those street corn notes you crave, minus the mess of eating corn on the cob at a barbecue
- Everything comes together in one bowl, meaning minimal cleanup and maximum satisfaction
02 -
- I learned the hard way that you absolutely must let the chicken rest before dicing, or you'll end up with dry, disappointing meat
- The corn needs to cool completely before cutting, or you'll end up with steamy kernels that make everything soggy
03 -
- I once made this without charring the corn and it was fine, but it lacked that signature flavor that makes people ask for the recipe
- Cut your cucumber and tomatoes into similar sizes so every forkful has that perfect texture balance