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A bowl of creamy street corn chicken salad with charred corn, diced cucumbers, and crumbled cotija cheese.

Street Corn Creamy Cucumber Chicken Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 2 cups sweet corn kernels, fresh or frozen
  • 2 large English cucumbers, diced
  • 1/2 cup mayonnais e
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Place a cast-iron skillet over medium-high heat and char the corn kernels for 5-7 minutes until slightly blackened, then set aside to cool.
  2. In a large mixing bowl, combine the shredded chicken, diced cucumbers, and charred corn.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until a smooth dressing forms.
  4. Pour the dressing over the chicken mixture and toss thoroughly to ensure even coating.
  5. Gently fold in the crumbled cotija cheese and chopped cilantro.
  6. Season with salt and pepper to taste and refrigerate for at least 15 minutes before serving to allow flavors to meld.