street corn chicken salad

Get ready to meet your new favorite lunch. This street corn chicken salad takes all the zesty, creamy, and smoky flavors of classic Mexican elote and combines them with tender chicken for a truly unforgettable dish. It’s a vibrant, texture-packed salad that comes together in minutes, making it perfect for quick meals, meal prep, or impressing guests at your next potluck.

Why You’ll Love This Recipe

• Incredibly Fast: Thanks to rotisserie chicken, this recipe is ready in about 10 minutes.
• Flavor Explosion: It’s a perfect balance of creamy, zesty, smoky, and a little bit spicy.
• Perfect for Meal Prep: The flavors get even better after a day in the fridge.
• Crowd-Pleaser: This unique twist on chicken salad is always a huge hit at parties and gatherings.
• Versatile: Serve it as a dip, in a sandwich, or over a bed of greens.

Ingredients

This recipe combines a creamy, zesty dressing with a texture-rich salad base.

For the Creamy Dressing:

• ½ cup (125 g) plain Greek yogurt
• ⅓ cup (75 g) mayonnaise
• 1 lime, juiced and zested
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Salad:

• 2 cups (about 280 g) cooked chicken, shredded or diced
• 1 (15-ounce) can (425 g) fire-roasted corn, drained well
• ½ cup (75 g) red onion, finely diced
• ½ cup (75 g) red bell pepper, finely diced
• 1 jalapeño, seeded and minced
• ⅓ cup (15 g) fresh cilantro, chopped
• ¼ cup (30 g) crumbled cotija cheese, plus more for topping

Ingredient Notes & Substitutions

• Chicken: A store-bought rotisserie chicken is a fantastic time-saver here. You can also use any leftover grilled or baked chicken you have on hand.
• Fire-Roasted Corn: This adds a wonderful smoky depth. If you can’t find it canned, you can use regular canned or frozen corn (thawed) and char it yourself in a hot, dry skillet for a few minutes.
• Cotija Cheese: This is a salty, crumbly Mexican cheese. If you can’t find it, crumbled feta is a great substitute.
• Greek Yogurt: Using part yogurt and part mayo keeps the dressing light and adds a pleasant tang. For the creamiest result, use 2% or full-fat yogurt.

Equipment

• Large mixing bowl
• Small bowl or liquid measuring cup
• Whisk
• Knife and cutting board

How to Make

Step 1: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic, salt, and pepper until smooth.

Step 2: In a separate large bowl, combine the shredded chicken, drained fire-roasted corn, diced red onion, red bell pepper, minced jalapeño, and chopped cilantro.

Step 3: Pour the prepared dressing over the chicken mixture. Use a spatula to gently fold everything together until it is evenly coated.

Step 4: Gently stir in the crumbled cotija cheese. Taste and adjust seasonings if desired. You can serve it immediately or chill for 30 minutes to let the flavors meld.

Pro Tips

• Drain Well: Make sure your corn is drained thoroughly to prevent a watery salad. Pat it dry with a paper towel for best results.
• Chill Out: While you can serve it right away, this chicken salad is even better after chilling in the refrigerator for at least 30 minutes. This gives the flavors time to mingle and deepen.
• Dice Finely: For the best texture and distribution of flavor, chop your onion, bell pepper, and jalapeño into a small, uniform dice.

Serving Suggestions

This street corn chicken salad is delicious served with salty tortilla chips for dipping. You can also spoon it into lettuce cups for a low-carb option, pile it onto a toasted brioche bun for an epic sandwich, or serve it over a bed of mixed greens for a light lunch.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is served cold and does not require reheating. The texture is best within the first couple of days.

Variations & Substitutions

• Add Avocado: For extra creaminess, gently fold in one diced avocado just before serving.
• Mix in Beans: Stir in ½ cup of rinsed and drained black beans for more fiber and texture.
• Adjust the Spice: For a milder salad, omit the jalapeño entirely. For more heat, leave a few of the seeds and membranes in.
• Make it Dairy-Free: Use a dairy-free yogurt and mayonnaise alternative. Omit the cheese or use a plant-based substitute.

Nutrition Information

This is a protein-packed salad thanks to the chicken and Greek yogurt. It offers a good balance of flavors and textures, with healthy fats from the mayonnaise and plenty of vitamins from the fresh vegetables like bell pepper and onion. Using Greek yogurt helps to lighten up the dressing compared to traditional all-mayo versions.

FAQ

Can I make this street corn chicken salad ahead of time?

Yes, this is an excellent make-ahead recipe! You can prepare it a day in advance. Store it in an airtight container in the fridge. The flavors will be even better the next day.

Is this recipe spicy?

The spice level is mild to medium from the chili powder and jalapeño. To control the heat, you can remove all seeds and white membranes from the jalapeño or omit it completely for a non-spicy version.

What can I use instead of cotija cheese?

If you can’t find cotija, queso fresco or a good quality feta cheese are the best substitutes. They provide a similar salty, crumbly texture.

Can I use frozen corn?

Absolutely. Just make sure to thaw the frozen corn completely and drain away any excess water before adding it to the salad. You can char it in a hot skillet for extra flavor.

Conclusion

This Mexican-inspired street corn chicken salad is a refreshing and delicious recipe that’s sure to become a new favorite. It’s the perfect way to spice up your lunch routine with minimal effort and maximum flavor. Enjoy

Recipe Card

street corn chicken salad

This street corn chicken salad takes all the zesty, creamy, and smoky flavors of classic Mexican elote and combines them with tender chicken for an unforgettable dish. It’s a vibrant, texture-packed salad that comes together in minutes, perfect for quick meals or gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Lunch, Main Dish, Salad

Cuisine: Mexican

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup greek yogurt (2% or higher for creaminess)
• 1/3 cup mayonnaise
• 1 lime (juice and zest of)
• 1 clove garlic (minced or grated)
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp each salt and freshly cracked pepper
• 14 oz can fire roasted corn (drained well)
• 2 cups rotisserie chicken (diced or shredded)
• 1/2 red bell pepper (diced)
• 1/2 green bell pepper (diced)
• 3 tablespoons cilantro (chopped (more if desired))
• 1 jalapeno (seeded and diced)
• 1/2 small red onion (minced)
• 1/4 cup cojita cheese (crumbled)
• Optional toppings: tajin, diced avocado

Equipment

• Large mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board

Method

 

1. In a small bowl combine greek yogurt, mayo, garlic, lime juice and zest, and seasonings and salt and pepper (withholding the Tajin). Whisk until smooth, taste and adjust the seasonings to your liking.
2. To a large mixing bowl add corn, red pepper, green pepper, cilantro, jalapeno, cojita cheese and chicken.
3. Pour the dressing over everything and use a spoon or spatula to mix until its evenly coated. Add in the avocado if using and gently toss to mix it in being careful not to mash them.
4. Top with a good sprinkling of Tajin and optionally, extra cojita cheese. Serve with veggie sticks or tortilla chips.

Notes

For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. Ensure corn is well-drained to avoid a watery salad, and dice vegetables finely for optimal texture. Store leftovers in an airtight container for up to 3 days. This salad is served cold.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.