Mexican Street Corn Chicken Salad Recipe
This Mexican Street Corn Chicken Salad recipe is a delightful combination of flavors and textures, featuring tender chicken, sweet corn, tangy cheese, and zesty seasonings. It’s a perfect dish for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if charring corn)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course or Salad
- Method: No-Cook or Sauté
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Salad:
- 2 cups cooked, shredded or chopped chicken breast
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Juice of 1 lime
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup red onion, finely diced
- Salt and black pepper to taste
- Optional: sliced jalapeños, avocado, or chopped romaine for serving
Instructions
- Char the Corn: If using fresh corn, char it in a hot skillet or on the grill for a roasted flavor, then let cool.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, chili powder, cumin, lime juice, salt, and pepper.
- Combine Ingredients: Stir in the corn, cooked chicken, cheese, cilantro, and red onion. Mix well to coat everything evenly.
- Chill and Serve: Chill for 15–30 minutes before serving for best flavor. Serve as-is, over greens, in lettuce cups, or wrapped in tortillas.
Notes
- Great for meal prep and served cold.
- You can lighten it up by using all Greek yogurt and reducing the cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 90 mg
