Street Corn Creamy Cucumber Chicken Salad: An Amazing Ultimate Recipe
My ultimate creamy cucumber chicken salad is a refreshing, no-cook meal with the vibrant flavors of Mexican street corn. It’s the perfect make-ahead lunch or dinner.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 mins
- Yield: 4 servings
- Category: Mexican Fusion
- Method: Gluten-Free
- Cuisine: Mexican Fusion
- Diet: Gluten-Free
Ingredients
1 ½ cups shredded or chopped cooked chicken
1 large English cucumber, quartered and sliced
1 cup fresh corn kernels
½ cup crumbled cotija cheese
¼ cup finely chopped red onion
⅓ cup mayonnaise
⅓ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ cup chopped fresh cilantro
Salt and black pepper to taste
Instructions
In a large bowl, combine the shredded chicken, sliced cucumber, corn, cotija cheese, and red onion.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
Fold in the chopped cilantro. Season the salad with salt and black pepper to taste.
Serve immediately with tortilla chips, in lettuce cups, or over a tostada shell. For best flavor, chill for 30 minutes before serving.
Notes
For the best texture, use cold, pre-cooked chicken like rotisserie chicken. If using frozen corn, ensure it is completely thawed and patted dry. The salad is best enjoyed within 1-2 days, as the cucumbers will soften over time. For a spicier kick, add 1/4 teaspoon of cayenne pepper to the dressing.