Mexican Street Corn Chicken Salad

If you’ve ever had elote, the famous Mexican street corn, imagine that same explosion of flavor — sweet corn, creamy dressing, tangy lime, and chili spice — but turned into a hearty, satisfying salad with juicy chicken. This Mexican Street Corn Chicken Salad is bright, zesty, and ridiculously easy to make. Trust me, one bite and you’ll be hooked.

Behind the Recipe

This recipe came together on a summer afternoon when I was craving something fresh but filling. I had leftover rotisserie chicken, a bag of corn, and a jar of tajin staring at me from the counter. A quick toss of creamy dressing, cilantro, and lime later, and boom — this salad was born. It’s the perfect mix of creamy, spicy, tangy, and crunchy.

Recipe Origin or Trivia

The inspiration comes from Mexican street corn, or elote, a beloved street food made with grilled corn slathered in crema, cheese, chili powder, and lime. This salad takes those same flavors and transforms them into a simple, protein-packed meal. Think of it as the lighter, spoonable cousin of the classic.

Why You’ll Love Mexican Street Corn Chicken Salad

This salad has the perfect balance of bold flavor and easy prep — everything you want for lunch or dinner.

Versatile: Serve it in lettuce cups, over rice, or on toasted bread.

Budget-Friendly: Uses everyday ingredients and leftover chicken.

Quick and Easy: Ready in less than 20 minutes.

Customizable: Adjust the spice, cheese, or dressing to your taste.

Crowd-Pleasing: Great for potlucks, picnics, or meal prep.

Make-Ahead Friendly: Stays creamy and flavorful for days.

Great for Leftovers: Perfect to scoop over greens or wrap in tortillas.

Chef’s Pro Tips for Perfect Results

1. Char your corn: Roast or grill the corn for a smoky flavor that mimics street-style elote.
2. Use fresh lime juice: Bottled just won’t give the same brightness.
3. Mix gently: To keep the chicken chunks and corn kernels whole.
4. Adjust tajin at the end: It’s the star seasoning — start small, then build.
5. Chill before serving: A short rest in the fridge lets the flavors blend beautifully.

Kitchen Tools You’ll Need

You won’t need anything fancy — just the basics.

Mixing Bowls: For combining ingredients.
Chef’s Knife: To chop cilantro, onions, and jalapeño.
Citrus Juicer: Makes squeezing limes easier.
Spoon or Spatula: For tossing everything together.
Measuring Cups and Spoons: Precision helps keep the flavor balance.

Ingredients in Mexican Street Corn Chicken Salad

Simple ingredients that come together for big, bold flavor.

1. Frozen Corn: 2 cups. Sweet and juicy, the base of the salad.
2. Kosher Salt: To taste. Balances the sweetness and creaminess.
3. Rotisserie Chicken: 1 lb, shredded or cubed. Adds protein and heartiness.
4. Fresh Cilantro: ¼ cup, chopped. Brings a burst of herbal freshness.
5. Red Onion: ½ small, diced. Adds crunch and sharpness.
6. Jalapeño: ½, minced. A subtle kick that brightens the dish.
7. Cotija Cheese: ¼ cup, crumbled. Salty and creamy, traditional for elote.
8. Plain Greek Yogurt: ¾ cup. Adds tang and creaminess (or use mayo).
9. Sour Cream: ¼ cup. Smooths out the dressing.
10. Fresh Lime Juice: ¼ cup, about 3–4 limes. Adds zingy brightness.
11. Tajin: 2 teaspoons. The signature chili-lime seasoning that defines the flavor.
12. For Serving: Lettuce cups, avocado slices, or toasted bread. Adds texture and variety.

Ingredient Substitutions

Cotija Cheese: Feta or queso fresco work well.
Greek Yogurt: Mayo or Mexican crema for a richer texture.
Jalapeño: Serrano or green chili for extra heat.
Lime Juice: Lemon juice in a pinch.
Tajin: Chili powder with lime zest and salt if unavailable.

Ingredient Spotlight

Tajin: A tangy, chili-lime seasoning that gives the salad its signature pop of flavor.

Cotija Cheese: Known as the “Parmesan of Mexico,” it adds a salty, creamy finish that ties everything together.

Instructions for Making Mexican Street Corn Chicken Salad

This recipe is as simple as mixing and serving, but let’s make sure each step turns out perfectly.

1. Preheat Your Equipment:
   If you want charred corn, heat a skillet over medium-high or preheat your grill.
2. Combine Ingredients:
   In a large bowl, mix together the Greek yogurt, sour cream, lime juice, tajin, and a pinch of salt to make the dressing.
3. Prepare Your Cooking Vessel:
   Add frozen corn to the hot skillet. Cook for 5–7 minutes until lightly browned and heated through. Let it cool slightly.
4. Assemble the Dish:
   Add the shredded chicken, cooked corn, red onion, jalapeño, cilantro, and cotija cheese to the bowl.
5. Cook to Perfection:
   Toss gently until everything is evenly coated in the dressing. Taste and adjust seasoning with more tajin or lime.
6. Finishing Touches:
   Garnish with extra cilantro, cotija, and a pinch of tajin on top.
7. Serve and Enjoy:
   Scoop into lettuce cups, layer on toast, or serve with sliced avocado for a satisfying meal.

Texture & Flavor Secrets

You’ll get the best of all worlds: juicy corn, creamy dressing, tender chicken, and the light crunch of onion and cheese. The flavors balance beautifully — spicy, tangy, and smoky — with each bite feeling fresh and satisfying.

Cooking Tips & Tricks

• Roast your corn for deeper flavor.
• Use half mayo, half Greek yogurt for the best texture.
• Add diced avocado right before serving for creaminess.
• Sprinkle tajin right at the end for visual pop and flavor punch.

What to Avoid

• Overmixing — it’ll turn the salad mushy.
• Using canned corn — it tends to be too wet.
• Skipping lime — it’s essential for balancing creaminess.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Make-Ahead and Storage Tips

This salad tastes even better after chilling for a few hours. Store it in an airtight container for up to 3 days. If making ahead, add cilantro and cheese just before serving to keep them fresh.

How to Serve Mexican Street Corn Chicken Salad

Serve it in crisp lettuce cups for a light lunch, or pile it onto toasted bread or tortillas for a heartier meal. It also makes a great dip with tortilla chips for parties.

Creative Leftover Transformations

• Wrap in tortillas with extra greens for a quick burrito.
• Use as a topping for baked potatoes or rice bowls.
• Mix into pasta for a creamy, spicy twist on pasta salad.

Additional Tips

• Add a pinch of smoked paprika for depth.
• Keep dressing slightly chilled before mixing to maintain texture.
• Garnish with lime wedges for extra zing.

Make It a Showstopper

Serve in a wide, shallow bowl and sprinkle tajin and cotija cheese on top. Add lime wedges and a few sprigs of cilantro for a pop of green. It looks vibrant, fresh, and totally irresistible.

Variations to Try

• Spicy Kick: Add extra jalapeño or hot sauce.
• Street Corn Bowl: Serve over rice or quinoa.
• Avocado Lovers: Mix in diced avocado or serve as a topping.
• Cheesy Twist: Add shredded cheddar for richness.
• Grilled Chicken Version: Replace rotisserie chicken with grilled for smoky flavor.

FAQ’s

Q1: Can I use canned corn instead of frozen?

Yes, but drain it well and sauté briefly for better texture.

Q2: Is this salad spicy?

It’s mild, but you can add more jalapeño or tajin for extra heat.

Q3: Can I make this dairy-free?

Yes, use dairy-free yogurt and vegan cheese.

Q4: How long does it last in the fridge?

Up to 3 days when stored in an airtight container.

Q5: Can I grill the corn instead of pan-roasting?

Definitely! It adds amazing smoky flavor.

Q6: What can I substitute for cotija cheese?

Feta or queso fresco are great alternatives.

Q7: Can I use chicken breast instead of rotisserie chicken?

Yes, just cook and shred it before mixing.

Q8: Can I make it ahead?

Yes, but add cheese and cilantro just before serving.

Q9: What’s the best way to serve it for a party?

As a dip with tortilla chips or on mini tostadas.

Q10: Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled works in a pinch.

Conclusion

Mexican Street Corn Chicken Salad takes all the bold, zesty flavors of elote and turns them into a creamy, satisfying meal. It’s quick, colorful, and packed with textures that make every bite exciting. Whether for lunch, dinner, or a picnic, this dish delivers pure flavor joy — trust me, you’ll want seconds.

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