A creamy, zesty twist on the classic elote-inspired dish, this Mexican Street Corn Chicken Salad is loaded with tender chicken, crisp cucumber, sweet corn, and fresh herbs. Tossed in a smoky chili-lime dressing, it’s the perfect bold-flavored salad for lunch, potlucks, or summer dinners.
Why You’ll Love This Recipe
- Bold and flavorful: The smoky chili-lime dressing adds a zesty kick, making each bite bursting with flavor.
- Quick and easy: With just 15 minutes of prep time, this salad is perfect for a quick lunch or side dish.
- Versatile: Enjoy it as a main dish, side salad, or make it a meal prep option for the week.
- Fresh ingredients: The combination of chicken, corn, cucumber, and cilantro makes it refreshing and satisfying.
- Perfect for gatherings: Whether it’s for a potluck, BBQ, or summer dinner, this salad is sure to impress!
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups cooked chicken breast, chopped or shredded
- 1 cup sweet corn (fresh, canned, or grilled)
- 1/2 cucumber, thinly sliced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, diced (optional)
- 1/4 cup cilantro, chopped
For the Dressing:
- 1/3 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
directions
- In a large mixing bowl, combine the cooked chicken, corn, cucumber, red onion, jalapeño (if using), and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Chill for 15–20 minutes before serving to allow the flavors to meld together.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: Approximately 320 kcal per serving
Variations
- Add avocado: For a creamy, rich twist, add diced avocado to the salad.
- Grilled corn: For a smokier flavor, use grilled corn on the cob instead of canned or fresh.
- Make it spicy: Add more diced jalapeños or a dash of hot sauce to turn up the heat.
- Swap sour cream for Greek yogurt: For a lighter option, use Greek yogurt instead of sour cream.
- Add cheese: Sprinkle crumbled queso fresco or cotija cheese for a more authentic Mexican touch.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served cold, and the flavors will continue to develop as it sits. Avoid freezing, as the texture of the vegetables and dressing may change.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken is a great shortcut and works perfectly for this salad.
Can I use frozen corn?
Yes, frozen corn works well. Just be sure to thaw and drain it before adding it to the salad.
How can I make this salad spicier?
To increase the spice level, add extra jalapeños or a pinch of cayenne pepper to the dressing.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it perfect for those with dietary restrictions.
Can I make this salad ahead of time?
Yes, you can make the salad up to 24 hours in advance. Just keep the dressing separate until ready to serve to prevent the salad from getting soggy.
Can I make the dressing dairy-free?
Yes, you can use dairy-free sour cream or Greek yogurt as a substitute for the dressing.
How can I serve this salad?
This salad is great on its own as a light meal, or you can serve it as a side dish to tacos, grilled meats, or as part of a summer BBQ spread.
Can I use canned corn instead of fresh?
Yes, canned corn works just fine. Drain and rinse it before adding it to the salad.
How do I make the salad creamier?
For a creamier texture, you can add more mayonnaise or sour cream to the dressing.
What other vegetables can I add to this salad?
Feel free to add other vegetables like diced tomatoes, bell peppers, or even shredded carrots to enhance the flavor and texture.
Conclusion
This Mexican Street Corn Chicken Salad is the perfect blend of creamy, zesty, and smoky flavors. With tender chicken, sweet corn, and fresh vegetables, all tossed in a flavorful chili-lime dressing, it’s a refreshing and satisfying dish that’s perfect for any occasion. Whether served as a quick lunch, a potluck dish, or a side for your next BBQ, this salad is sure to be a crowd-pleaser.
Print
Mexican Street Corn Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A creamy, zesty twist on the classic elote-inspired dish, this Mexican Street Corn Chicken Salad is loaded with tender chicken, crisp cucumber, sweet corn, and fresh herbs, all tossed in a smoky chili-lime dressing.
Ingredients
- 2 cups cooked chicken breast, chopped or shredded
- 1 cup sweet corn (fresh, canned, or grilled)
- 1/2 cucumber, thinly sliced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, diced (optional)
- 1/4 cup cilantro, chopped
- For the Dressing:
- 1/3 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine chicken, corn, cucumber, red onion, jalapeño (if using), and chopped cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss until evenly coated.
- Chill for 15–20 minutes before serving for best flavor.
Notes
- Adjust the amount of jalapeño to control the spice level.
- This salad can be served chilled or at room temperature, but chilling enhances the flavors.
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
