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Mexican Street Corn Cucumber Salad | Easy Summer BBQ Side
Stephanie Moore

Mexican Street Corn Cucumber Salad

A high-protein, low-carb reimagining of Mexican street corn, using rotisserie chicken and Greek yogurt for a creamy, smoky, and hydrating summer side. Perfect for BBQs or keto-friendly meals with bold flavors and satisfying texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Thinly slice English cucumbers and place in a mixing bowl.
  2. Add corn kernels, diced red bell pepper, and chopped chicken.
  3. In a small bowl, whisk Greek yogurt, mayonnaise, chili powder, cumin, jalapeño, lime juice, and a pinch of salt.
  4. Pour dressing over the salad, tossing gently to coat.
  5. Stir in cilantro, green onions, and salt to taste.
  6. Chill for 10–15 minutes before serving to meld flavors.
  7. Optional: Garnish with lime wedges and chili powder sprinkles.

Notes

For a low-carb adaptation, reduce corn to 1/2 cup and double cucumbers.
Use iced tea in the dressing for a refreshing twist.
Store leftovers in an airtight container for up to 2 days (add corn and herbs just before serving to maintain crunch).
Serve with grilled beef skewers for a heartier, high-protein main dish.