Street Corn Creamy Cucumber Chicken Salad: An Amazing Ultimate Recipe

Street Corn Creamy Cucumber Chicken Salad: An Amazing Ultimate Recipe

I remember the first time I made Street Corn Creamy Cucumber Chicken Salad: an impromptu summer dinner for friends when the grill was still warm from charring corn and laughter filled the yard. The dish smelled like lime and smoke, the cucumber added a bright, cool crunch, and the chicken soaked up that creamy, tangy dressing in a way that made everyone go back for seconds. If you like quick, fresh sides that feel like a celebration, you might also enjoy a Korean cucumber salad I often pair with spicy mains, but this one has its own personality and can stand alone as a meal.

How I Discovered This Recipe

It started as a mashup. I had leftover grilled chicken and a craving for street-corn flavors—smoky, buttery, limey. I threw together diced grilled or roasted chicken with sweet corn (I use whatever I have: grilled when possible, canned when I am rushed), and the result felt immediately right. That easy, casual combo is what makes this salad perfect for weeknights and for taking to potlucks. If you ever want to lean into more bold chicken flavors, think about the spice approach I borrowed from my favorite Thai recipes; it’s similar to how I sometimes adapt ideas from my sweet and spicy Thai chicken when I want heat and caramelization on the meat.

The Ingredient That Changes Everything

I always tell people the ingredients read like a sunny afternoon: two cups of grilled or roasted chicken, diced; one cup sweet corn, grilled or canned; one large cucumber, diced; half a cup red onion, finely chopped; half a cup mayonnaise; two tablespoons Greek yogurt; one tablespoon lime juice; one tablespoon cilantro, chopped; one teaspoon smoked paprika; one teaspoon salt, to taste; and half a teaspoon black pepper. Optional: crumbled feta cheese for garnish. Saying them out loud makes the flavors map themselves in my head—the mayonnaise and Greek yogurt create a lush base, lime juice brightens everything, smoked paprika gives that charred-corn vibe even when the kernels are from a can, and cilantro lifts the whole thing with a green, citrusy soapiness that I love.

Getting the Texture Just Right

Creating Street Corn Creamy Cucumber Chicken Salad is straightforward if you follow these simple steps. First, if your chicken isn’t cooked, grill or roast it until the juices run clear and the outside has a hint of char; then dice it into bite-sized pieces. If you’re grilling corn, let it go until you hear the kernels pop and some brown spots appear; if using canned corn, drain and give it a quick skillet toast for a minute to mimic that flavor. Dice the large cucumber and finely chop the red onion so every forkful has a little crispness and bite. Mix half a cup of mayonnaise with two tablespoons of Greek yogurt, stir in one tablespoon of lime juice, one tablespoon of chopped cilantro, one teaspoon smoked paprika, one teaspoon salt (adjust to taste), and half a teaspoon black pepper. Toss the chicken, corn, cucumber, and red onion with the dressing until everything is evenly coated and tastes balanced. I usually let it sit for 10 to 15 minutes so the flavors settle; it’s when the smoke, lime, and cream elements become friends. A personal tip: if the salad seems watery, drain any liquid from the cucumbers after dicing them into a colander for a few minutes—this prevents the dressing from thinning out.

When it’s done right, the salad hits a few checkpoints: you’ll see flecks of paprika and cilantro, hear the faint crunch of cucumber and red onion, and taste a bright lime note that cuts through the richness. The chicken should be warm or at room temperature so it doesn’t chill the dressing, but cold works too if you’re prepping ahead. I like to crumble a little feta on top at the end for a salty contrast; that step is optional but delightful.

Making It Your Own

I always encourage playing around with this recipe. One variation I love is swapping out the mayonnaise for half mashed avocado and half Greek yogurt for a silky, healthier twist. Another is turning this into a wrap: spoon the salad into warm tortillas with extra cilantro and a squeeze of lime—this is where I sometimes borrow ideas from lighter vegetarian bowls, like a chili-lime chickpea cauliflower wrap I make on lazy Sundays. For a smoky, spicy version, add a few dashes of hot sauce or a pinch of cayenne. If you prefer a herb swap, parsley works well when cilantro isn’t available.

A tip I swept into this heading naturally: if you’re feeding a crowd, double the corn and cucumber but keep the dressing ratio similar, then taste and adjust salt and lime near the end so you don’t over-season.

A Few Things I’ve Learned

I’ve made this salad in summer heat and winter gloom, and a couple of tricks have stuck. First, to store leftovers, transfer the salad into an airtight container and refrigerate; it will keep for about three days. If you plan to make it ahead for a picnic, dice the cucumber and mix it into the dressing just before serving so the salad doesn’t get soggy. Second, if the salad loses a bit of vibrancy after sitting, a splash more lime and a fresh sprinkle of cilantro will wake it up. Third, be mindful of salt: if you used salty feta, reduce the salt in the dressing. These are small things I learned after a few too-salty experiments.

When I’m deciding whether the dish is done, I look for balance: the creaminess should coat the ingredients without pooling on the bottom, the cucumber should still snap when you bite it, and the corn should provide sweet pops that contrast the savory chicken. If the dressing tastes flat, it usually needs more lime or salt.

I also have a memory tied to this salad: once, during a summer thunderstorm, a friend popped by with a bottle of chilled rosé and a bag of tortillas. We ate this salad on my porch while the rain tapped the roof, and it remains my go-to for weather-proof joy.

Conclusion

If you want to compare variations or pick up another inspiration, this version of a similar dish has some great ideas you can borrow: Street Corn Creamy Cucumber Salad – Bad Batch Baking. Give it a try, tweak it to your mood, and don’t be surprised if it becomes one of your favorite quick meals too.

Street Corn Creamy Cucumber Chicken Salad

A vibrant and refreshing salad featuring grilled chicken, sweet corn, and a creamy dressing with lime, perfect for summer gatherings or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Summer

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups grilled or roasted chicken, diced Ensure it's cooked until juices run clear.
• 1 cup sweet corn, grilled or canned If using canned, drain and toast in a skillet.
• 1 large cucumber, diced Drain for a few minutes to avoid a watery salad.
• 1/2 cup red onion, finely chopped Add for crunch and flavor.
• 1/2 cup mayonnaise Can be swapped with avocado for a healthier twist.
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice Fresh lime juice recommended.
• 1 tablespoon cilantro, chopped Can substitute with parsley if desired.
• 1 teaspoon smoked paprika
• 1 teaspoon salt, to taste Adjust based on feta used.
• 1/2 teaspoon black pepper
• optional to taste crumbled feta cheese For garnish.

Method

 

Preparation

1. If the chicken isn't cooked, grill or roast it until juices run clear and the outside has a hint of char. Dice it into bite-sized pieces.
2. For corn, grill until kernels pop and some brown spots appear, or toast canned corn in a skillet.
3. Dice the cucumber and finely chop the red onion.
4. In a bowl, mix mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and pepper in a bowl.
5. Toss together the chicken, corn, cucumber, and red onion with the dressing until everything is evenly coated.
6. Let it sit for 10 to 15 minutes for the flavors to meld.

Notes

If serving a crowd, double the corn and cucumber but maintain the dressing ratio. Store leftovers in an airtight container for about three days. Revive the salad with more lime and cilantro if needed. The dressing should coat without pooling, and the cucumber should maintain a crispy texture.