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High protein chicken street corn salad bowl with grilled chicken slices, charred corn, cherry tomatoes, and Greek yogurt dressing on a wooden surface

Street Corn Creamy Cucumber Chicken Salad

A fresh, vibrant summer salad combining tender grilled chicken, sweet charred corn, and crisp cucumbers tossed in a creamy, smoky lime dressing. Ready in just 30 minutes and perfect for weeknights, summer BBQs, or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grilled or roasted chicken diced into bite-sized pieces
  • 1 cup sweet corn grilled or canned, drained and patted dry
  • 1 large cucumber diced
  • 0.5 cup red onion finely chopped
  • 0.5 cup mayonnaise full-fat recommended
  • 2 tbsp Greek yogurt plain, full-fat
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro chopped
  • 1 tsp smoked paprika do not substitute with regular paprika
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • crumbled feta cheese optional garnish

Equipment

  • Grill or grill pan
  • Sharp knife and cutting board
  • Large mixing bowl
  • Whisk
  • Fine-mesh strainer

Method
 

  1. Grill or roast chicken until the internal temperature reaches 165 degrees F. Rest for 5 minutes then dice into bite-sized pieces. If using rotisserie chicken, dice and skip this step.
  2. If using fresh corn, grill over medium-high heat for 8 to 10 minutes turning occasionally until lightly charred. Cut kernels off the cob. If using canned corn, drain thoroughly and pat dry with paper towels.
  3. Dice the cucumber into even pieces and finely chop the red onion. For milder onion flavor, soak chopped onion in cold water for 5 minutes then drain.
  4. In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and fully combined.
  5. Add chicken, corn, cucumber, and red onion to the dressing. Gently fold until evenly coated. Fold in chopped cilantro last.
  6. Taste and adjust seasoning with more salt or lime juice as needed. Chill in the refrigerator for 10 minutes before serving.
  7. Transfer to a serving bowl and garnish with crumbled feta cheese if desired. Serve cold.

Notes

For best texture when making ahead, store diced cucumber separately and fold in just before serving. Do not freeze — cucumbers release too much water when thawed. For a no-grill corn option, toast drained canned corn in a dry skillet over medium-high heat for 3 to 5 minutes. Add diced jalapenos or cayenne for extra heat. Avocado slices or cherry tomatoes make great additions.