Creamy Zesty Street Corn

This creamy and zesty street corn cucumber salad brings together the flavors of Mexican elote with crisp cucumbers and tender rotisserie chicken for a refreshing meal that works perfectly on hot summer days. The combination of cool vegetables with warm spices creates a satisfying balance that keeps me coming back for more throughout the warmer months.

I first created this recipe during a particularly scorching July when turning on the oven felt like punishment. My family now requests it weekly during summer, and it's become our go-to potluck contribution since it travels beautifully and everyone asks for the recipe.

Ingredients

• English cucumbers provide the perfect crunch without bitter seeds try to find ones that feel firm with no soft spots
• Canned sweet corn offers convenience but you can substitute fresh grilled corn for even more authentic elote flavor
• Rotisserie chicken saves precious time while adding satisfying protein and richness
• Fresh cilantro brings brightness look for bunches with perky leaves and no yellowing
• Green onions add mild onion flavor without overpowering the salad
• Jalapeño delivers customizable heat remove all seeds for mild flavor or leave some for extra kick
• Red onion contributes color and sharp flavor soak in cold water for 5 minutes to mellow if desired
• Red bell pepper adds sweetness and vibrant color choose peppers that feel heavy for their size
• Greek yogurt creates creaminess with less fat than using all mayonnaise
• Mayonnaise binds the dressing and adds richness use your favorite brand
• Fresh lime provides essential acid that makes all the flavors pop
• Garlic infuses the dressing with aromatic depth
• Spices chili powder paprika cumin salt and pepper create the characteristic street corn flavor profile

Step-by-Step Instructions

Prep the Cucumbers

Slice cucumbers into half moons about ¼ inch thick. The key is removing excess moisture by placing them between paper towels and gently pressing. Let them rest this way for at least 5 minutes while you prepare the other ingredients. This prevents your salad from becoming watery later.

Mix the Dressing

Combine Greek yogurt and mayonnaise in a medium bowl until completely smooth. Add fresh lime juice and zest making sure to capture all the aromatic oils from the lime peel. Incorporate minced garlic and all spices whiskng vigorously until no streaks remain. Taste and adjust seasonings remembering the flavors will mellow slightly when combined with vegetables.

Assemble the Salad

In your largest mixing bowl combine the dried cucumbers drained corn and chopped chicken. Add the minced cilantro sliced green onions diced jalapeño red onion and bell pepper. Gently toss to distribute all ingredients evenly throughout the mixture. Take a moment to appreciate the beautiful colors coming together.

Combine and Coat

Pour about three quarters of your prepared dressing over the salad ingredients. Using two large spoons or tongs gently fold everything together until every piece is lightly coated with dressing. Add more dressing if needed but avoid making the salad too wet. The goal is a light coating that lets the fresh ingredients shine.

Serve and Store

For best flavor chill the completed salad for 30 minutes before serving to allow the flavors to meld. Serve in a wide shallow bowl to showcase the colorful ingredients. This salad keeps beautifully in an airtight container for up to 3 days though the cucumbers will soften slightly over time.

Save This

My secret ingredient is actually the lime zest which most people skip but it contains incredibly flavorful oils that transform this from a good salad to an exceptional one. My grandmother taught me the importance of zest in Mexican cooking and I think of her every time I make this vibrant dish.

Perfect Meal Prep Solution

This salad was designed with busy weekdays in mind. I portion it into individual containers on Sunday for grab and go lunches throughout the week. The flavors continue developing over time making day two and three even more delicious than the first serving. If you're planning to meal prep consider keeping a small amount of extra dressing separate to refresh the salad midweek.

Creative Serving Ideas

While delicious on its own this versatile salad transforms easily into other meals. Spoon it into butter lettuce cups for elegant hand held appetizers. Wrap in a warm tortilla with extra Greek yogurt for a satisfying lunch burrito. Serve atop a bed of quinoa or rice for a more substantial dinner bowl. My personal favorite is serving it alongside grilled fish for the perfect summer dinner pairing.

The Street Corn Connection

This recipe draws inspiration from Mexican elote or street corn a beloved treat where corn on the cob is slathered with mayonnaise crema cheese and chili powder. I wanted to capture those incredible flavors in a more portable fork friendly format. The combination of creamy tangy and spicy elements with sweet corn creates the same satisfaction as the traditional street food but in a more substantial meal form.

Common Queries

→ Can I make this street corn cucumber salad ahead of time?

Yes! This salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. If liquid settles at the bottom, simply drain and toss before serving to refresh the flavors and texture.

→ What protein alternatives work in this salad?

While rotisserie chicken adds convenience and flavor, you can easily substitute grilled shrimp, diced tofu, black beans, or even leftover grilled steak. For a vegetarian version, simply omit the meat and add extra corn or black beans for protein.

→ How can I make this salad spicier?

To increase the heat level, add a pinch of cayenne pepper to the dressing, use extra jalapeño with seeds intact, or incorporate a dash of hot sauce. You could also garnish with sliced serrano peppers or red pepper flakes before serving.

→ How do I prevent the cucumber salad from becoming watery?

The key is removing excess moisture from the cucumbers. Lay the sliced cucumbers on paper towels, sprinkle with a little salt, and let them sit for 15-20 minutes. Then pat them dry before adding to the salad. Additionally, draining the corn thoroughly helps maintain the salad's texture.

→ Can I use frozen corn instead of canned?

Absolutely! Thaw and drain frozen corn thoroughly before using. For even more flavor, you can char the corn in a hot skillet or grill it first to bring out that authentic street corn flavor. Fresh corn cut from the cob works wonderfully too during corn season.

→ What should I serve with this cucumber corn salad?

This versatile salad pairs beautifully with grilled meats, fish tacos, or quesadillas. It also makes a complete light meal on its own, especially on hot summer days. Try serving it with tortilla chips for scooping, or tucked into warm pita bread for a quick lunch.