Street Corn Creamy Cucumber Chicken Salad (Printable Version)

Grilled chicken, crisp cucumbers, and charred corn tossed in creamy zesty 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 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 thoroughly to coat all ingredients evenly.
05 - Sprinkle with cotija cheese and extra cilantro. Serve immediately or refrigerate for 30 minutes for enhanced flavor fusion. Garnish with lime wedges if desired.

# Expert Advice:

01 -
  • The combination of cool crisp vegetables against warm spiced chicken hits that perfect temperature contrast that makes summer eating feel exciting
  • Everything can be grilled ahead and assembled in under ten minutes when you are ready to eat
  • The creamy street corn-inspired dressing turns an ordinary salad into something that feels restaurant-special
02 -
  • Letting the chicken rest before cutting keeps all those juices inside so every bite stays moist and flavorful
  • The salad tastes even better after chilling for 30 minutes because the dressing has time to work its way into all the nooks and crannies
  • Grill extra corn when you have the chance because those charred kernels freeze beautifully for future batches
03 -
  • Use a sharp chef knife to cleanly slice corn kernels off the cob and cut down on mess by placing the corn vertically inside a wide bowl while cutting
  • If your chicken breasts are uneven in thickness pound them gently before grilling so they cook at the same rate

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