Street Corn Creamy Cucumber Chicken Salad
Smoky charred corn meets crisp cucumber and tender chicken in a tangy, creamy chili-lime dressing for a salad that's better than the deli counter — ready in just 20 minutes.
Equipment
- Large Mixing Bowl
- 10-12 inch Skillet
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Small bowl
- Wooden spoon or silicone spatula
Ingredients
Salad Ingredients
- 3 cups cooked chicken, diced
- 1 1/2 cups diced English cucumber
- 2 ears fresh corn (or 1 1/2 cups frozen corn, thawed)
- 1/3 cup crumbled cotija cheese
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped fresh cilantro
Creamy Chili-Lime Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt (or to taste)
Instructions
- Char the corn: Place corn in a dry, hot skillet over high heat. Spread in an even layer and do not stir for 2 minutes until charred spots appear. Stir and cook another 2-3 minutes until charred throughout. Transfer to a plate to cool.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, and a generous pinch of salt. Taste and adjust seasoning.
- Combine salad base: In a large bowl, add diced chicken, cucumber, red onion, jalapeño (if using), and cooled charred corn. Toss gently to mix.
- Dress and fold: Pour about two-thirds of the dressing over the chicken mixture and fold gently until coated. Add more dressing as needed. Fold in cotija and cilantro, reserving some for garnish.
- Taste and tweak: Taste the salad and adjust lime juice, salt, or chili powder if desired. For best flavor, let rest 15 minutes in the fridge before serving.
- Finish and serve: Transfer to a serving bowl, top with reserved cotija, cilantro, and a squeeze of lime. Serve chilled or at room temperature.
Notes
Storage: Store in an airtight container in the fridge for 3-4 days; flavors deepen overnight. Do not freeze. Tips: Dry corn thoroughly before charring to avoid steaming. Start with two-thirds of dressing and add more as needed. For best results, let the salad rest for 15 minutes before serving. See post for ingredient substitutions and serving suggestions.