Mexican Street Corn Chicken Salad Recipe

Looking for a fiesta in a bowl? This Mexican Street Corn Chicken Salad captures all the vibrant flavors of elote and wraps them together with juicy chicken, creamy dressing, and the irresistible crunch of tortilla chips—it’s a summer dream come true for your taste buds!

this Recipe

Ingredients You’ll Need

This recipe keeps things delightfully simple, relying on a small cast of superstar ingredients that each bring a bold note of flavor, color, or crunch. Every element of Mexican Street Corn Chicken Salad is chosen for taste and texture—you’re just a good mix away from magic!

• Mayonnaise: The creamy base that ties the chili-lime dressing together and delivers that classic street corn richness.
• Fresh lime juice: Zesty and bright, this is essential for tangy depth and balance in your salad dressing.
• Olive oil: Adds a silky finish and helps thin out the dressing for perfect drizzle-ability.
• Chili powder, garlic powder, smoked paprika: These three bring the unmistakable smoky-sweet warmth that turns plain corn into “street corn.”
• Salt & black pepper: For well-rounded flavor in every bite.
• Fire-roasted corn: Go for frozen (thawed) to lock in that irresistible charred flavor without any fuss.
• Cooked chicken: Shredded or cubed—use rotisserie, grilled, or leftovers to keep prep a breeze!
• Red onion: Finely chopped for a crisp, sharp contrast.
• Cherry tomatoes: Bursts of juicy sweetness and gorgeous color.
• Fresh cilantro: Bright, herbal, and essential for an authentic taste.
• Cotija cheese: That crumbly, salty, creamy hit that brings everything together—feta works in a pinch, too.
• Mixed salad greens: The bed that holds all the flavor and keeps things fresh and light.
• Tortilla chips: Crushed on top for the ultimate final crunch—don’t skip this step!

Variations

Don’t be afraid to treat this salad as your personal flavor playground—it’s super adaptable! Whether you’re making it meatless, dialing up the heat, or using pantry swaps, there’s a way to make this Mexican Street Corn Chicken Salad absolutely your own.

• Make it vegetarian: Skip the chicken and stir in a can of drained black beans for extra protein and staying power.
• Add a creamy twist: Diced avocado gives the salad extra luxe texture and a boost of flavor.
• Turn up the heat: Toss in sliced pickled or fresh jalapeños for a spicy kick that’ll wake up your senses.
• Try different greens: Swap romaine, kale, or even shredded cabbage for the mixed greens base if you like a sturdier crunch.
• Swap the cheese: Feta brings a similar briny note if cotija isn’t available near you.

How to Make Mexican Street Corn Chicken Salad

Step 1: Whisk Up the Zesty Dressing

In a small bowl, whisk together your mayonnaise, freshly squeezed lime juice, a splash of olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper. When the dressing is creamy, smooth, and flecked throughout with those beautiful spices, set it aside. The aroma alone will have you craving your first bite!

Step 2: Toss Together the Salad Base

In a large mixing bowl, combine the thawed fire-roasted corn, cooked and shredded (or cubed) chicken, finely chopped red onion, cherry tomatoes, fresh cilantro, and cotija cheese. This colorful mix is the heart of your Mexican Street Corn Chicken Salad—the more vibrant, the better!

Step 3: Dress It Up

Pour the chili-lime dressing over the salad mix and toss everything thoroughly so every kernel and chunk is beautifully coated. Take a moment to revel in those vivid colors and punchy aromas—this is a salad that knows how to party.

Step 4: Assemble and Serve

Lay a generous handful of mixed salad greens onto each serving plate. Pile the chicken and corn mixture on top, and finish with a hearty sprinkle of crushed tortilla chips just before serving—this final touch guarantees maximum crunch and street-food flair.

How to Serve Mexican Street Corn Chicken Salad

Garnishes

Scatter extra cilantro, a few more crumbles of cotija, a whisper of chili powder, and extra lime wedges over the top for maximum flavor and that irresistible just-from-the-cart look. Want a little heat? Thinly sliced jalapeños make a beautiful—and spicy—finishing touch!

Side Dishes

This salad is hearty enough for the spotlight, but pairs beautifully with chilled watermelon, simple black bean soup, or even some grilled Mexican street corn on the cob. If you want to round things out, warm flour tortillas on the side are always a hit!

Creative Ways to Present

Portion Mexican Street Corn Chicken Salad in individual mason jars for summer picnics or serve it in lettuce cups as a light, party-perfect appetizer. For a more casual vibe, toss everything together and serve straight from a big, festive bowl—buffet style, with extra chips for scooping!

Make Ahead and Storage

Storing Leftovers

To keep your Mexican Street Corn Chicken Salad tasting absolutely fresh, store the salad mixture and the dressing in separate containers in the refrigerator. Wait to add the tortilla chips and salad greens until you’re ready to eat—they’re key to that perfect crunch!

Freezing

This is one salad that doesn’t freeze well—the creamy dressing and fresh ingredients lose their beautiful texture after thawing. If you’re hoping to get ahead, prep and freeze chicken separately, but save the rest for the day-of assembly.

Reheating

No need to reheat—Mexican Street Corn Chicken Salad is absolutely delicious served cold or at room temperature. Just give your prepped components a quick toss before assembling and serving.

FAQs

Final Thoughts

Trust me: once you try this bright, flavor-packed Mexican Street Corn Chicken Salad, it’ll have a permanent place in your recipe rotation. It’s the kind of dish everyone asks for seconds of—so gather your ingredients and get ready to savor every crunchy, creamy, zesty bite!

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