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Street Corn Creamy Cucumber Chicken Salad

A vibrant, protein-packed salad combining smoky charred corn, crisp cucumbers, and tender grilled chicken, all tossed in a rich and tangy chili-lime dressing inspired by Mexican street corn.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Salad Base
  • 3 cups corn kernels fresh or frozen
  • 1 tbsp olive oil or butter for charring
  • 1 large English cucumber sliced into half-moons
  • 0.5 cup red onion finely diced
  • 0.5 cup fresh cilantro chopped
  • 0.5 cup Cotija cheese crumbled (or feta)
Creamy Dressing
  • 0.33 cup mayonnaise
  • 0.33 cup sour cream or plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder

Equipment

  • Large mixing bowl
  • Grill or Cast Iron Skillet
  • Cutting board
  • Whisk

Method
 

  1. In a bowl, combine 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp smoked paprika, 1 tsp garlic powder, cumin, salt, and pepper. Toss chicken to coat and marinate for 15-30 minutes.
  2. Heat a grill or skillet over medium-high heat. Cook chicken 6-8 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then cut into cubes.
  3. In a large skillet, heat 1 tbsp oil over high heat. Add corn kernels in a single layer and let sit undisturbed for 2-3 minutes to char. Stir and char for 2 more minutes. Remove and cool.
  4. In a small bowl, whisk together mayonnaise, sour cream, 2 tbsp lime juice, chili powder, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Season with salt and pepper to taste.
  5. In a large serving bowl, combine the charred corn, sliced cucumber, diced red onion, and chopped cilantro.
  6. Add the cubed chicken to the bowl. Pour the creamy dressing over the top and toss well to coat all ingredients.
  7. Sprinkle with crumbled Cotija cheese, gently fold, and serve immediately garnished with extra cilantro.

Notes

If making ahead, do not mix the dressing in until right before serving to prevent the cucumbers from becoming watery.