Creamy cucumber salad with street corn and fresh herbs in a vibrant bowl

Street Corn Creamy Cucumber Salad

ByOlivia Carter
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Why Make This Recipe

Street Corn Creamy Cucumber Salad is a refreshing and tasty dish that brings together the crunch of cucumbers, the sweetness of corn, and the savory flavors of spices and chicken. It’s perfect for summer picnics, potlucks, or light dinners. This salad offers a great mix of textures and flavors, making it a crowd-pleaser. Plus, it’s easy to prepare, so you can whip it up in no time!

How to Make Street Corn Creamy Cucumber Salad

Ingredients

  • 1 1/2 English cucumbers (halved and sliced, about 3 cups)
  • 2 cups rotisserie chicken (chopped)
  • 1/4 cup cilantro (minced)
  • 3 green onions (sliced)
  • 1 jalapeño (seeded and diced)
  • 1/4 red onion (diced)
  • 1/2 red bell pepper (seeded and diced)
  • 15.25 oz can sweet corn (drained)
  • 1/2 cup plain Greek yogurt (2% or higher for creaminess)
  • 1/3 cup mayonnaise
  • Juice and zest of 1 lime
  • 1 clove garlic (finely minced or grated)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp each salt and freshly cracked pepper

Directions

  1. Lay the cucumber slices in a single layer on paper towels. Add another layer of paper towels on top, pressing down to absorb the moisture. Leave them to dry while you prepare the other ingredients.
  2. In a medium bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice, lime zest, seasonings, salt, and pepper. Whisk until smooth. Taste and adjust the seasonings if needed, adding more cumin or chili powder according to your liking.
  3. In a large mixing bowl, add the cucumbers, corn, chicken, and all the remaining ingredients.
  4. Pour most of the dressing over the salad and use a spatula to mix until all ingredients are evenly coated. Use the remaining dressing if you like it creamier.
  5. Serve chilled and store any leftovers in the fridge in a tightly sealed container.

How to Serve Street Corn Creamy Cucumber Salad

Serve this salad chilled as a side dish with grilled meats or as a light meal on its own. It also works great as a filling lunch option. You can garnish it with extra cilantro or lime wedges for added flavor.

How to Store Street Corn Creamy Cucumber Salad

Store any leftover salad in a tightly sealed container in the fridge. It is best eaten within a couple of days for optimal freshness and flavor.

Tips to Make Street Corn Creamy Cucumber Salad

  • Make sure to dry the cucumbers thoroughly to prevent the salad from becoming watery.
  • Adjust the spiciness by adding more or less jalapeño according to your taste.
  • Use fresh ingredients for the best flavor.
  • Feel free to add other vegetables like avocado or bell peppers for extra crunch.

Variation

If you want to make this salad vegetarian, you can skip the rotisserie chicken and add more beans or avocado instead. You can also experiment with different herbs, like dill or parsley, to change the flavor profile.

FAQs

1. Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Just thaw and drain it before adding to the salad.

2. How long can I keep the salad in the fridge?
The salad is best enjoyed within 2-3 days. Make sure it is stored in an airtight container.

3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it in the fridge until you’re ready to serve.

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Street Corn Creamy Cucumber Salad

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A refreshing salad combining crunchy cucumbers, sweet corn, and savory spices, perfect for summer picnics and light dinners.

Ingredients

  • 1 1/2 English cucumbers (halved and sliced, about 3 cups)
  • 2 cups rotisserie chicken (chopped)
  • 1/4 cup cilantro (minced)
  • 3 green onions (sliced)
  • 1 jalapeño (seeded and diced)
  • 1/4 red onion (diced)
  • 1/2 red bell pepper (seeded and diced)
  • 15.25 oz can sweet corn (drained)
  • 1/2 cup plain Greek yogurt (2% or higher for creaminess)
  • 1/3 cup mayonnaise
  • Juice and zest of 1 lime
  • 1 clove garlic (finely minced or grated)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp each salt and freshly cracked pepper

Instructions

  1. Lay the cucumber slices in a single layer on paper towels. Add another layer of paper towels on top, pressing down to absorb the moisture. Leave them to dry while you prepare the other ingredients.
  2. In a medium bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice, lime zest, seasonings, salt, and pepper. Whisk until smooth and adjust seasonings as needed.
  3. In a large mixing bowl, add the cucumbers, corn, chicken, and all the remaining ingredients.
  4. Pour most of the dressing over the salad and mix until all ingredients are evenly coated. Use the remaining dressing if you prefer a creamier salad.
  5. Serve chilled and store leftovers in a tightly sealed container in the fridge.

Notes

Dry the cucumbers thoroughly to prevent the salad from becoming watery. Adjust the spiciness by adding more or less jalapeño according to taste.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Mexican

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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