A quick and creamy street-corn-inspired salad combining crisp cucumbers, sweet corn, shredded chicken, and a zesty Greek yogurt dressing. It’s cool, refreshing, and packed with bold flavors—perfect for lunch or a light dinner.
Why You’ll Love This Recipe
I love how this salad comes together in just minutes without any cooking. The crunch from cucumbers, the pop of corn, and the tender rotisserie chicken all mix beautifully with the tangy and creamy Greek yogurt dressing. It’s light but satisfying, perfect for hot days or when I need something quick and fresh. It’s also versatile—ideal for meal prep or serving at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ English cucumbers, halved and sliced (about 3 cups)
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2 cups rotisserie chicken, chopped
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¼ cup minced cilantro
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3 green onions, sliced
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1 jalapeño, seeded and diced
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¼ cup diced red onion
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½ red bell pepper, seeded and diced
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15.25 oz can sweet corn, drained
Dressing:
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½ cup plain Greek yogurt (2% or higher)
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⅓ cup mayonnaise
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Juice and zest of 1 lime
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1 clove garlic, finely minced or grated
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1 tsp chili powder
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½ tsp paprika
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½ tsp cumin
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¼ tsp salt
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¼ tsp freshly cracked pepper
Directions
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I start by laying the cucumber slices between paper towels to soak up extra moisture while I prep the other ingredients.
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In a medium bowl, I whisk together the Greek yogurt, mayonnaise, lime juice and zest, garlic, chili powder, paprika, cumin, salt, and pepper. I always taste it and tweak the seasoning if needed.
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In a large bowl, I combine the cucumbers, corn, chicken, cilantro, green onions, jalapeño, red onion, and red bell pepper.
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I pour most of the dressing over the salad and toss everything gently until coated. If I want it creamier, I’ll add a bit more dressing.
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I serve it chilled. If it sits in the fridge for a bit and releases extra liquid, I just drain it and toss again before serving.
Servings and timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 0 minutes
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Total Time: 15 minutes
Variations
When I want to mix things up, I’ll add diced avocado for a creamy twist or toss in black beans for extra protein and fiber. This salad is easy to customize based on what I have in the fridge.
Storage/Reheating
I usually store leftovers in an airtight container in the fridge for up to 4 days. Since cucumbers and yogurt can release liquid over time, I like to give the salad a quick stir and drain off any excess moisture before serving again. It’s best enjoyed cold, so no need to reheat.
FAQs
How far in advance can I make this salad?
I can make this salad up to 4 days ahead. It holds up well in the fridge, making it great for meal prep.
Can I use fresh corn instead of canned?
Absolutely—I sometimes grill fresh corn and cut it off the cob for a smoky, sweet upgrade.
Is there a substitute for Greek yogurt?
If I don’t have Greek yogurt, I’ll use sour cream for a similar tangy base. Just keep in mind it’s a bit richer.
What kind of chicken works best?
Rotisserie chicken is super convenient, but I’ve also used leftover grilled or roasted chicken with great results.
Can I make this vegetarian?
Yes! I just skip the chicken and add extra veggies or even chickpeas or black beans for a hearty vegetarian version.
Conclusion
This creamy street corn chicken cucumber salad is everything I want in a quick meal—cool, creamy, crunchy, and packed with bold flavor. It’s easy to prep ahead, perfect for busy days, and customizable to whatever I’m craving. Whether I’m eating it straight from the fridge or serving it at a picnic, it always hits the spot.
Print
Creamy Street Corn Chicken Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No‑cook, toss and chill
- Cuisine: American (Street Corn‑inspired)
- Diet: Low Fat
Description
A quick and creamy street‑corn‑inspired salad combining crisp cucumbers, sweet corn, shredded chicken, and zesty Greek yogurt dressing.
Ingredients
- 1½ English cucumbers, halved and sliced (about 3 cups)
- 2 cups rotisserie chicken, chopped
- ¼ cup minced cilantro
- 3 green onions, sliced
- 1 jalapeño, seeded and diced
- ¼ cup diced red onion
- 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
Instructions
- Lay cucumber slices between paper towels to absorb excess moisture while prepping.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice and zest, chili powder, paprika, cumin, salt, and pepper. Taste and adjust seasoning as needed.
- In a large bowl, combine cucumbers, corn, chicken, cilantro, green onions, jalapeño, red onion, and red bell pepper.
- Pour most of the dressing over the mixture and gently toss until evenly coated. Add more dressing if desired.
- Serve chilled. If excess liquid accumulates after refrigerating, simply drain and toss before serving.
Notes
- After chilling, the salad may release some liquid due to the cucumbers and yogurt—drain before serving to keep textures fresh.
- Variations—add ingredients like avocado, black beans to customize.
- Prep note—this salad can be made up to 4 days ahead for easy meal‑prep lunches.
