Street Corn Creamy Cucumber Chicken (Printable Version)
Juicy grilled chicken meets crisp cucumbers and charred corn in a creamy, tangy lime dressing.
# Ingredient List:
→ 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 Make:
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 thoroughly 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 Tips:
01 -
- The smoky grilled chicken and sweet charred corn create layers of flavor that keep every bite interesting
- Everything comes together in one bowl, meaning less cleanup and more time enjoying your meal
02 -
- Letting the grilled chicken rest before dicing keeps all those juices inside instead of running onto your cutting board
- Chilling the assembled salad for 30 minutes transforms it from good to absolutely incredible as flavors really settle
03 -
- Marinate the chicken in lime juice and chili powder for 30 minutes before grilling for extra flavor that goes all the way through
- Double the dressing and save half for drizzling over roasted vegetables or grain bowls later in the week