How do you make Street Corn Creamy Cucumber Salad at home?

Making Street Corn Creamy Cucumber Salad is easier than it looks! Start by slicing English cucumbers and patting them dry to keep your salad crisp. Mix together Greek yogurt, mayonnaise, lime juice and zest, garlic, and spices for a creamy dressing with a zesty kick. Toss the cucumbers with sweet corn, rotisserie chicken, fresh cilantro, green onions, jalapeño, red onion, and red bell pepper. Pour the dressing over everything, stir gently, and chill before serving. The result is a vibrant, protein-packed salad perfect for summer lunches or picnics.

What makes this salad “street corn” style?

The “street corn” inspiration comes from the classic Mexican elote—corn on the cob slathered in creamy sauce, lime, chili, and cheese. In this salad, you get similar flavors with a blend of Greek yogurt, mayo, lime, chili powder, cumin, and paprika. The sweet corn is off the cob for easy mixing, and the creamy, tangy dressing brings that signature street corn vibe. Fresh herbs and a hint of spice round everything out. It’s a fun, mess-free twist on a street food favorite.

Are there any ingredients I should avoid mixing with cucumber in this salad?

For this Street Corn Creamy Cucumber Salad, avoid adding watery ingredients like tomatoes or fruits that can release excess liquid and make the salad soggy. Strongly flavored cheeses or pickled items can overpower the delicate cucumber and creamy dressing. Stick to the recipe’s balance of vegetables, herbs, and protein for the best results. If you want to experiment, add dry toppings like roasted pepitas or a sprinkle of cotija cheese. Always pat your cucumbers dry before mixing to keep things crisp and fresh.

Street Corn Creamy Cucumber Salad Recipe

Description

A protein-packed, creamy, and refreshing salad inspired by Mexican street corn and classic cucumber salad.

Ingredients

Scale

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

1 can (15.25 oz) sweet corn, drained

1/2 cup plain Greek yogurt (2% or higher)

1/3 cup mayonnaise

1 lime, juice and zest

1 clove garlic, finely minced or grated

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon freshly cracked black pepper

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Instructions

1. Lay cucumber slices in a single layer on paper towels. Top with another layer of paper towels and press to absorb moisture. Let sit while preparing other ingredients.

2. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, garlic, chili powder, paprika, cumin, salt, and pepper until smooth. Taste and adjust seasoning as needed.

3. In a large mixing bowl, combine cucumbers, chicken, cilantro, green onions, jalapeño, red onion, red bell pepper, and corn.

4. Pour most of the dressing over the salad and toss gently with a spatula until evenly coated. Add remaining dressing to taste.

5. Serve chilled. Store leftovers in a tightly sealed container in the refrigerator.

Notes

Absorbing excess moisture from cucumbers keeps the salad from getting watery.

After chilling, drain any liquid from the bottom and gently toss before serving.

Prep Time: 15
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 7 g
Sodium: 610 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 65 mg