Street Corn Creamy Cucumber Chicken Salad
This recipe combines the smoky, tangy flavors of Mexican street corn (elote) with fresh cucumber and a creamy dressing for a unique, easy summer chicken salad.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American Fusion
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup fresh or frozen corn kernels, roasted or grilled
- 1 large English cucumber, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Salt and black pepper to taste
Instructions
- If using frozen corn, thaw and pat dry. Roast or grill the corn kernels until lightly charred for best flavor. Set aside to cool.
- In a large bowl, combine the shredded chicken, cooled corn, diced cucumber, cotija cheese, cilantro, and red onion.
- In a separate small bowl, whisk together the mayonnaise, sour cream or yogurt, lime juice, chili powder, and cumin until smooth.
- Pour the dressing mixture over the chicken and vegetable mixture.
- Gently fold all ingredients together until everything is evenly coated.
- Season with salt and black pepper to your preference.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a low carb chicken salad variation, omit any added sugar in the dressing.
- This salad holds well for make ahead lunch salads, tasting best when made one day in advance.
- Serve on lettuce wraps or with sturdy crackers for a potluck worthy chicken salad.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 29
- Cholesterol: 95