Street Corn Creamy Cucumber Chicken Salad (Printable)

Grilled chicken meets charred corn and crisp cucumbers in a zesty lime-spiked creamy dressing for the ultimate summer meal.

# What You'll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables

02 - 2 ears corn on the cob (or 1 1/2 cups frozen corn, thawed)
03 - 1 large English cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Toppings

15 - 1/3 cup cotija cheese, crumbled (or feta as substitute)
16 - Extra cilantro and lime wedges, for serving

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Season chicken breasts with a pinch each of salt, pepper, and chili powder if desired. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove and let rest for 5 minutes, then dice into bite-sized pieces.
02 - Place corn cobs on the grill, turning occasionally, until lightly charred for 8-10 minutes. Let cool, then slice kernels off the cob. If using frozen corn, sauté in a dry skillet over high heat until lightly charred.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
04 - Add diced chicken, charred corn, cucumber, cherry tomatoes, red onion, and cilantro to the bowl with dressing. Toss gently to coat all ingredients evenly.
05 - Sprinkle with cotija cheese and extra cilantro. Serve immediately or refrigerate for 30 minutes for enhanced flavor. Garnish with lime wedges if desired.

# Cooking Tips:

01 -
  • The smoky charred corn combined with cool crisp cucumber creates this incredible temperature contrast that wakes up your whole palate
  • Everything comes together in one bowl so you are looking at minimal cleanup maximum satisfaction
  • The dressing doubles as a fantastic dip for vegetables or tortilla chips if you have leftovers
02 -
  • Overgrilling the chicken will make it dry and tough so keep an eye on the internal temperature
  • The salad needs at least 30 minutes in the refrigerator for the flavors to really come together
03 -
  • Cut your vegetables into similar sized pieces so every bite has the perfect balance of ingredients
  • Letting the salad sit for at least 30 minutes before serving transforms it from good to absolutely incredible

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