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Street Corn Creamy Cucumber Chicken Salad

A refreshing salad that combines grilled corn, cucumbers, and tender chicken in a creamy dressing, perfect for picnics and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grilled corn kernels fresh or frozen
  • 2 cups cooked chicken breast shredded
  • 1 large cucumber diced
  • ½ cup red onion finely chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt for a lighter option
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • fresh cilantro for garnish

Method
 

Preparation
  1. Grill the corn over medium heat until evenly charred, about 8-10 minutes. Use a grill pan if necessary.
  2. While the corn is grilling, shred your cooked chicken breast into bite-sized pieces.
  3. In a large bowl, mix together the mayonnaise, sour cream, lime juice, smoked paprika, salt, and pepper until well combined.
  4. Once the corn has cooled slightly, cut the kernels off the cob and add them to the bowl with the shredded chicken, diced cucumber, and chopped red onion.
  5. Pour the dressing over the salad mixture and gently toss everything together. Chill in the refrigerator for at least 30 minutes for the flavors to meld.
  6. Garnish with fresh cilantro before serving.

Notes

This salad is versatile. Serve in lettuce wraps, pita bread, or on a bed of mixed greens. Store leftovers in an airtight container in the refrigerator for up to 3 days.