Street Corn Creamy Cucumber Chicken Salad
Creamy, tangy, and crunchy — this chicken salad brings all the flavors of Mexican street corn together in a quick no-oven meal. Charred corn, cool cucumber, and a lime-chili dressing make every bite exciting.
Equipment
- Large Mixing Bowl
- Cast Iron Skillet
- Fine-mesh strainer
Ingredients
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juice and zest)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Salad
- 3 cups shredded rotisserie chicken
- 1 1/2 cups fire-roasted corn (charred if desired)
- 1 large English cucumber, seeded and diced
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
Instructions
- Prep the cucumber and onion: Toss the diced cucumber with 1/2 teaspoon of salt and let it sit in a fine-mesh strainer over a bowl for 10 minutes. This draws out extra water so your salad stays creamy. Pat dry. Meanwhile, soak the diced red onion in cold water for 5 minutes to tame sharpness. Drain and pat dry.
- Char the corn: Heat a cast iron or non-stick skillet over medium-high heat. Add the corn in a single layer. Let it sit for 2-3 minutes without stirring until dark spots appear. Stir and let another side char. Listen for popping sounds — that’s the sugars concentrating. Transfer to a plate to cool.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, cumin, and a pinch of salt and pepper. Smell it — it should be bright and slightly spicy. If it smells flat, add another pinch of salt.
- Combine: Add the shredded chicken, cooled corn, drained cucumber, soaked onion, cotija cheese, and cilantro. Fold gently with a spatula until everything is evenly coated. Don’t stir too hard — keep the chicken in nice shreds.
- Taste and adjust: Add more salt, lime, or chili powder until it tastes bright and balanced. I almost always add a little more lime juice here.
- Chill (optional): Let the salad rest in the fridge for 20-30 minutes for flavors to meld. It can be served immediately, but the texture and flavor improve with a short chill.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The cucumber stays crunchy for about 3 days if salted properly. Stir before serving.
Key tips: Always salt the cucumber to avoid a watery salad. Char the corn in a dry skillet for the best smoky flavor. Taste for acid before serving — a fresh squeeze of lime revives leftovers.