Street Corn Cucumber Chicken Salad (Printable Version)
Grilled chicken meets charred corn and crisp cucumbers in a zesty lime-spiked cream dressing
# 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
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat. Season chicken breasts with a pinch each of salt, pepper, and chili powder. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove and let rest 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 combine all ingredients evenly.
05 - Sprinkle with cotija cheese and extra cilantro. Serve immediately or chill for 30 minutes for enhanced flavor. Garnish with lime wedges if desired.
# Expert Insights:
01 -
- The creamy dressing hits every note. tangy, smoky, and just spicy enough to keep you coming back for another bite.
- It actually gets better after an hour in the fridge, making it perfect for meal prep or make-ahead parties.
02 -
- Marinating the chicken in lime juice and chili powder for 30 minutes before grilling takes this to another level.
- The salad needs at least 30 minutes in the fridge for the flavors to meld, but it gets even better after a few hours.
03 -
- Grill extra corn when you have the grill going and freeze the kernels for future batches.
- Let the salad come to room temperature for 15 minutes before serving if it has been refrigerated.