Street Corn Creamy Cucumber Chicken (Printable View)

Grilled chicken, crisp cucumbers, and charred corn in creamy tangy dressing with lime and spice.

# What You 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 Steps:

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 coat all ingredients evenly.
05 - Sprinkle with cotija cheese and extra cilantro. Serve immediately or refrigerate for 30 minutes for enhanced flavor. Garnish with lime wedges if desired.

# Expert Advice:

01 -
  • The creamy dressing hits every craving while the fresh vegetables keep it light enough for hot weather
  • Leftovers taste even better after the flavors have time to mingle in the fridge
02 -
  • Letting the chicken rest for at least five minutes makes all the difference between juicy and dry meat
  • The salad needs at least thirty minutes in the refrigerator for the flavors to really come together
03 -
  • Grill extra corn when you have the grill going and freeze the kernels for winter versions of this salad
  • The dressing works beautifully as a dip for vegetables or as a sauce for fish tacos

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