Why You’ll Love Street Corn Creamy Cucumber Salad Recipe
This salad is packed with color, texture, and bold flavors. The creamy dressing brightens the sweet corn and cooling cucumber, while rotisserie chicken adds satisfying protein. It’s versatile, easy to customize, and ideal for warm weather or a quick meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ english cucumbers, halved and sliced (about 3 cups)
2 cups rotisserie chicken, chopped
¼ cup cilantro, minced
3 green onions, sliced
1 jalapeño, seeded and diced
¼ red onion, diced
½ red bell pepper, seeded and diced
15.25 oz can sweet corn, drained
Dressing
½ cup plain Greek yogurt (2% or higher)
⅓ cup mayonnaise
Juice and zest of 1 lime
1 clove garlic, finely minced or grated
1 tsp chili powder
½ tsp paprika
½ tsp cumin
¼ tsp salt
¼ tsp freshly cracked pepper
Directions
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Lay the cucumber slices in a single layer on paper towels, then top with another layer of paper towels. Press gently to absorb moisture while you prepare the other ingredients.
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In a medium bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice and zest, chili powder, paprika, cumin, salt, and pepper. Whisk until smooth. Taste and adjust seasonings as needed.
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In a large mixing bowl, add cucumbers, corn, chicken, cilantro, green onions, jalapeño, red onion, and red bell pepper.
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Pour most of the dressing over the salad and gently toss with a spatula until everything is evenly coated. Add more dressing if desired.
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Serve chilled.
Servings and timing
Servings: 4
Prep time: 15 minutes
Total time: 15 minutes
Variations
Chicken Options: Swap rotisserie chicken for grilled chicken, shrimp, or chickpeas for a vegetarian twist.
Heat Level: Add extra jalapeño or a dash of hot sauce for more spice.
Extra Veggies: Fold in diced avocado, black beans, or cherry tomatoes for added texture and color.
Cheese: Sprinkle with cotija, feta, or queso fresco for a salty finish.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Before serving again, drain any excess liquid that may accumulate from the cucumbers and toss gently to recoat with dressing. The salad is best served cold; it does not require reheating.
FAQs
Can I make this salad ahead of time?
Yes. Prepare the salad and dressing up to a day ahead. Keep the dressing separate until just before serving if you want extra crisp cucumbers.
Will the salad get watery if stored?
Cucumbers release water over time, so it’s normal for some liquid to collect. Drain any excess before serving.
Can I use fresh corn instead of canned?
Absolutely. Fresh corn cut off the cob works great and adds a sweet, fresh flavor.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients you use are gluten-free.
Can I make it dairy-free?
To make it dairy-free, replace Greek yogurt with a dairy-free alternative and ensure the mayo is also dairy-free.
What’s the best way to dry the cucumbers?
Lay the cucumber slices between paper towels and press gently to absorb moisture before tossing them in the salad.
Can I add other herbs?
Yes. Fresh basil or parsley can be added for another layer of flavor.
How spicy is this salad?
Mild spice comes from the jalapeño and chili powder. Adjust the amount to suit your taste.
Can I serve this as a side dish?
Yes. It’s excellent as a refreshing side for BBQs, tacos, grilled meats, or sandwiches.
Can I double the recipe for a crowd?
Yes. Simply double all ingredients and toss everything together in a larger bowl.
Conclusion
This Street Corn Creamy Cucumber Salad is a refreshing, protein-packed dish that’s as versatile as it is delicious. Ready in just 15 minutes with simple ingredients, it’s perfect for quick lunches, potlucks, or cooling summer dinners. With endless variation options and easy storage, it’s sure to become a favorite in your recipe rotation.
Street Corn Creamy Cucumber Salad
This Street Corn Creamy Cucumber Salad combines the bold flavors of Mexican street corn with the refreshing crunch of cucumbers, all tossed in a creamy, tangy dressing. It’s the perfect side dish for BBQs, potlucks, or summer dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 3 cups corn (fresh, canned, or frozen)
- 1 large English cucumber, chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice (plus more to taste)
- 1/4 teaspoon salt (or to taste)
- 1/3 cup cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
Instructions
- If using frozen corn, cook it according to package directions. If using fresh corn, grill or roast it until slightly charred, then remove kernels from the cob. Allow corn to cool.
- Chop the cucumber and red onion, and add them to a large mixing bowl along with the cooled corn.
- In a separate bowl, whisk together sour cream, mayonnaise, garlic powder, chili powder, smoked paprika, lime juice, and salt.
- Pour the dressing over the corn mixture and stir well to coat everything evenly.
- Fold in the cotija cheese and chopped cilantro.
- Chill in the refrigerator for at least 15 minutes before serving. Adjust lime juice and seasoning if needed before serving.
Notes
- Use grilled or roasted corn for extra flavor, but canned or frozen corn works in a pinch.
- English cucumbers are ideal as they are seedless and less watery, helping maintain salad texture.
- This salad can be made a few hours in advance and stored in the fridge until ready to serve.
- Add jalapeños for a spicy kick or avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
