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Street Corn Creamy Cucumber Chicken Salad

Street corn creamy cucumber chicken salad in a white bowl topped with cotija cheese and fresh cilantro
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A bold and refreshing fusion of Mexican street corn and classic chicken salad. High-protein, no-cook, and ready to serve in 50 minutes including chill time. Perfect for meal prep and quick lunches.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup corn kernels (fresh, frozen, or canned – thaw and pat dry if frozen)
  • 1 cup cucumber, diced with seeds removed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup cotija cheese or feta cheese, crumbled
  • 1 avocado, diced (optional)
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions

  1. Add the shredded chicken, corn kernels, diced cucumber, red onion, and fresh cilantro to a large mixing bowl. Toss gently to distribute evenly before adding any dressing.
  2. In a small bowl, whisk together the mayonnaise, lime juice, lime zest, chili powder, and cumin until completely smooth. The dressing should look creamy and pale orange from the chili powder.
  3. Pour the dressing over the chicken mixture and fold gently until every ingredient is coated. Do not overmix or the chicken will shred too fine and the cucumber may get crushed.
  4. Fold in the crumbled cotija cheese. If using avocado, add it now and fold carefully to keep pieces intact.
  5. Taste and season with salt and pepper. Remember the cotija adds saltiness, so taste before adding extra salt.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to fully absorb into the chicken and corn.
  7. Stir gently before serving. Serve chilled with tortilla chips, in lettuce wraps, or as a sandwich filling.

Notes

  • Always remove cucumber seeds before dicing to prevent the salad from becoming watery after chilling.
  • For smoky street corn flavor, char the corn in a dry skillet for 2 to 3 minutes before adding it to the bowl.
  • Substitute half the mayonnaise with plain Greek yogurt for a lighter, tangier dressing with extra protein.
  • Add avocado just before serving if making ahead. Store separately to prevent browning.
  • Stir in crushed tortilla chips or toasted pepitas right before serving for added crunch.
  • Add a diced jalapeno or a dash of hot sauce to the dressing for extra heat.

Nutrition

Find it online: https://www.benefitiany.com/street-corn-creamy-cucumber-chicken-salad/