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Mexican Street Corn Cucumber Salad

A refreshing summer BBQ side that combines crisp cucumbers, grilled sweet corn, rotisserie chicken, and a creamy dressing with bright Mexican-inspired flavors.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups English cucumbers, chopped
  • 1 cup grilled sweet corn kernels
  • 1/2 cup red bell pepper, diced
  • 1 cup rotisserie chicken, chopped
  • 1/4 cup plain full-fat Greek yogurt
  • 1 tablespoon mayonnaise, optional
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 jalapeño pepper, seeded and minced
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon green onions, chopped
  • Salt, to taste
  • 1/4 cup hemp seeds, optional

Instructions

  1. Wash the cucumbers thoroughly under cool running water.
  2. Slice the cucumbers into even half-moons or quarter-moons.
  3. Place the sliced cucumbers in a large mixing bowl.
  4. Dice the red bell pepper into small, bite-size pieces.
  5. Add the grilled corn kernels and diced red bell pepper to the bowl.
  6. Chop the rotisserie chicken into pieces similar in size to the vegetables.
  7. Add the chopped chicken to the mixing bowl.
  8. Spoon the Greek yogurt into a small bowl.
  9. Add the mayonnaise, chili powder, ground cumin, and minced jalapeño.
  10. Squeeze the lime juice into the bowl.
  11. Add a small pinch of salt.
  12. Whisk the ingredients until the dressing becomes smooth and evenly colored.
  13. Pour the dressing over the cucumber, corn, pepper, and chicken mixture.
  14. Toss the salad gently with a large spoon until every ingredient receives a light coating.
  15. Stir in the chopped cilantro and green onions.
  16. Season the salad with additional salt to taste.
  17. Fold in the hemp seeds if using them.
  18. Cover the bowl and chill the salad for 10 to 15 minutes.
  19. Garnish the salad with lime wedges and a light sprinkle of chili powder.
  20. Serve the salad cold or slightly chilled.

Notes

For a vegetarian option, replace the chicken with black beans and add extra corn.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Mixing and Chilling
  • Cuisine: Mexican
  • Diet: Protein-rich

Nutrition

  • Serving Size: 1 serving
  • Calories: 285
  • Sugar: 8g
  • Sodium: 430mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 30mg

Keywords: Mexican salad, summer salad, BBQ side, street corn, cucumber salad