Street Corn Creamy Cucumber Salad
A delightful salad combining fresh vegetables and a creamy dressing, perfect for summer picnics and barbecues.
Ingredients
Fresh Vegetables
- 1.5 units English cucumbers (halved and sliced, about 3 cups)
- 3 units green onions (sliced)
- 1 units jalapeno (seeded and diced)
- 1/4 cup cilantro (minced)
- 1/4 units red onion (diced)
- 1/2 units red bell pepper (seeded and diced)
Protein
- 2 cups rotisserie chicken (chopped)
Dressing Ingredients
- 1/2 cup plain Greek yogurt (2% or higher for creaminess)
- 1/3 cup mayonnaise
- 1 clove garlic (finely minced or grated)
- 1 units lime (juice and zest)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Sweet Corn
- 15.25 oz can sweet corn (drained)
Instructions
Preparation
- Lay the cucumber slices in a single layer on paper towels. Add another layer of paper towels on top, pressing it into the cucumbers to absorb the moisture. Leave them to dry under the paper towels while you prep the rest of the ingredients.
- In a medium bowl, combine Greek yogurt, mayonnaise, garlic, lime juice and zest, seasonings, and salt and pepper. Whisk until smooth, taste, and adjust the seasonings to your liking.
Mixing
- To a large mixing bowl, add cucumbers, corn, chicken, and all the remaining ingredients.
- Pour most of the dressing over everything and use a spatula to mix until all ingredients are evenly coated. Use the remaining dressing if needed based on your preference.
Serving
- Serve chilled and store in the fridge in a tightly sealed container.
Notes
This salad can be made vegetarian by omitting the chicken and adding more beans or chickpeas for protein. For extra crunch, add diced bell peppers or chopped nuts.