Description
Discover how to make a delicious Street Corn Creamy Cucumber Chicken Salad! This step-by-step guide ensures the best flavor for your next meal with smoky corn, crisp cucumber, and tender chicken.
Ingredients
- 2–3 cups cooked, shredded chicken (from 2 chicken breasts or 1 rotisserie chicken)
- 2 cups corn kernels (fresh, frozen, or one 15-oz can, drained)
- 1 large English cucumber (or 2 small regular cucumbers, seeded)
- 1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup crumbled cotija cheese, 1 jalapeño (finely diced)
Instructions
- 1. Prepare the Chicken: If not pre-cooked, poach chicken until 165°F (74°C), then shred and cool completely.
- 2. Char the Corn: Heat a skillet over medium-high heat with a little oil. Add corn and cook, stirring occasionally, until lightly charred (5-7 minutes). Cool completely.
- 3. Prepare Vegetables: Dice cucumber finely. Chop cilantro and thinly slice green onions.
- 4. Make Dressing: In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- 5. Combine: Add shredded chicken, cooled corn, diced cucumber, cilantro, and green onions to the dressing. Gently fold until well combined.
- 6. Chill & Serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 mins
- Cook Time: 10-15 mins