Creamy Zesty Street Corn Salad (Printable Version)
# What You’ll Need:
01 -
1 1/2 English cucumbers, halved and sliced (about 3 cups)
02 -
1 can (15.25 oz) sweet corn, drained
03 -
2 cups chopped rotisserie chicken
04 -
1/4 cup minced fresh cilantro
05 -
3 green onions, thinly sliced
06 -
1 jalapeño, seeded and diced
07 -
1/4 red onion, diced
08 -
1/2 red bell pepper, seeded and diced
→ Dressing
09 -
1/2 cup plain Greek yogurt (2% or higher)
10 -
1/3 cup mayonnaise
11 -
Juice and zest of 1 lime
12 -
1 clove garlic, finely minced or grated
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon paprika
15 -
1/2 teaspoon cumin
16 -
1/4 teaspoon salt
17 -
1/4 teaspoon freshly cracked black pepper
# Steps to Follow:
01 -
Lay cucumber slices on paper towels, place another layer on top, and press gently to absorb moisture. Let sit while preparing the remaining ingredients.
02 -
In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, garlic, chili powder, paprika, cumin, salt, and pepper until well combined. Taste and adjust seasoning if needed.
03 -
In a large mixing bowl, combine the drained cucumbers, corn, chicken, cilantro, green onions, jalapeño, red onion, and bell pepper.
04 -
Pour three-quarters of the dressing over the salad and gently toss until ingredients are evenly coated. Add remaining dressing if desired for extra creaminess.
05 -
Serve immediately chilled for maximum freshness. Store any leftovers in an airtight container in the refrigerator. If liquid settles during storage, drain excess liquid and toss before serving.
# Additional Notes:
01 -
Swap rotisserie chicken for grilled shrimp or tofu for variety.
02 -
For extra spice, add a pinch of cayenne or additional jalapeño.
03 -
Enjoy as a light meal, side dish, or taco filling.