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street corn creamy cucumber chicken salad recipe - Street Corn Creamy Cucumber Chicken Salad served in a white bowl overhead view
Chloe

Street Corn Creamy Cucumber Chicken Salad

street corn creamy cucumber chicken salad recipe made easy at home. A smoky, creamy, and refreshing grilled chicken salad inspired by Mexican street corn, per
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Corn
  • 4 ears fresh corn on the cob husked
  • 1 tbsp olive oil for brushing
For the Creamy Dressing
  • 1/2 cup Greek yogurt full-fat or 2%
  • 2 tbsp mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp chipotle chili powder or regular chili powder
For the Salad
  • 1 large English cucumber diced (about 2 cups)
  • 1/2 cup red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup crumbled cotija cheese or feta, optional
  • 1 lime cut into wedges for serving

Method
 

  1. In a small bowl, mix olive oil, smoked paprika, cumin, salt, and pepper. Rub the mixture all over the chicken breasts. Brush the corn ears lightly with olive oil.
  2. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, until internal temperature reaches 165°F. Grill the corn, turning occasionally, for 10-12 minutes until charred in spots. Remove and let rest.
  3. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, salt, and chipotle chili powder until smooth. Set aside.
  4. Once cool enough to handle, cut the corn kernels off the cobs. Slice the grilled chicken into bite-sized strips or cubes.
  5. In a large bowl, combine the grilled corn, diced cucumber, red onion, and cilantro. Add the dressing and toss gently. Fold in the chicken. Taste and adjust salt or lime.
  6. Transfer the salad to a glass serving bowl. Garnish with crumbled cotija cheese and lime wedges. Thread some chicken pieces onto bamboo skewers for a fun presentation.