Mexican Street Corn Chicken Salad

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Snack and Salad

There’s something undeniably vibrant about Mexican Street Corn Salad, and when you throw in chicken? Oh, it becomes a meal you’ll crave time and again! This delightful recipe brings all those tangy, spicy flavors of elote (the popular Mexican street corn) right to your salad bowl, topped with juicy chicken, making it a hit for gatherings, potlucks, or just a cozy dinner at home. I remember the first time I made this; it was a hot summer day, and I had some friends over. We enjoyed it out on the patio, a deliciously refreshing treat paired with margaritas. The laughter, joy, and shared flavors that day cemented it as a favorite recipe in my book.

What I love about this dish is its versatility. You can serve it warm, chilled, or even tossed into tacos for a fun twist. The combination of flavors, textures, and colors makes it not just a feast for the palate but also for the eyes. Trust me when I say, once you dig into this Mexican Street Corn Chicken Salad, you’ll be hooked just like I was!

What’s in Mexican Street Corn Chicken Salad?

Chicken: Well, this is the star protein of the salad! I recommend using grilled or rotisserie chicken for its smoky flavor. Grilled chicken adds that charred taste that pairs perfectly with the corn.

Sweet Corn: Fresh or frozen corn works wonders here! If you can get your hands on fresh corn, grill it first for an extra punch of flavor. If not, frozen sweet corn is handy and delicious!

Red Onion: This adds a lovely crunch and a bit of zing. Plus, finely chopped red onion gives a pop of color to the salad.

Bell Peppers: I love using a combination of red and yellow bell peppers for sweetness and color. They provide a nice texture and pairs well with the other ingredients.

Cilantro: Fresh herbs can elevate any dish! Cilantro brings a fresh, zesty flavor that’s a must in this salad.

Lime Juice: The tanginess from lime juice not only enhances all the flavors but brings a refreshing element to the dish. Fresh lime juice is always best!

Mayonnaise & Greek Yogurt: This creamy base gives the salad that rich, decadent mouthfeel. I usually combine the two for a lighter option without sacrificing taste.

Chili Powder: A touch of chili powder adds that beloved kick! It brings warmth without overwhelming the palate.

Cheese: I typically use Cotija cheese, which is crumbly and salty, just like what you’d find on authentic street corn. If you can’t find Cotija, feta works too!

Is Mexican Street Corn Chicken Salad Good for You?

Absolutely! This salad packs a nutritious punch.

Chicken: It’s a lean protein source that can help build and repair tissues. Plus, it keeps you feeling full longer!

Corn: Sweet corn is rich in fiber, which is great for digestion. It also contains antioxidants that can support your overall health.

Red onion & bell peppers: These colorful veggies add essential vitamins and minerals to the mix and provide antioxidants that are great for your immune system.

However, do watch out for the mayo and yogurt as they can add extra calories, so feel free to adjust based on your dietary needs. If you’re looking for a lighter version, you might even consider Greek yogurt as a substitute for mayo.

Ingredients

– 2 cups cooked, shredded chicken (grilled or rotisserie)
– 2 cups sweet corn (grilled or cooked)
– 1/2 cup diced red onion
– 1 cup diced bell peppers (mix of red and yellow)
– 1/2 cup chopped fresh cilantro
– Juice of 2 limes
– 1/2 cup mayonnaise (or Greek yogurt)
– 1 tsp chili powder
– 1/2 cup crumbled Cotija cheese
– Salt & pepper to taste

**Serves:** Approximately 4-6 people

How to Make Mexican Street Corn Chicken Salad?

1. Start by cooking your corn. If using fresh, grill it until it’s charred, then cut the kernels off the cob. If using frozen, cook according to package instructions until tender.

2. In a large bowl, combine the shredded chicken, grilled corn, diced red onion, and bell peppers.

3. In a smaller bowl, whisk together the mayo, Greek yogurt, lime juice, and chili powder. Stir until smooth, then add salt and pepper to taste.

4. Pour the dressing over the chicken and corn mixture and stir until everything is well-coated.

5. Gently fold in the chopped cilantro and crumbled Cotija cheese, mixing just until combined.

6. Taste and adjust seasoning, adding more lime juice or chili powder if desired.

7. Chill in the fridge for 30 minutes before serving for maximum flavor, or serve immediately if you’re eager to dig in!

Just a Little Extra Touch!

Transform this salad by serving it in avocado halves or as a filling for lettuce wraps for a low-carb option. You can also add black beans for extra protein and fiber or swap out the chicken for shrimp or tofu for a fun twist.

I hope you give this Mexican Street Corn Chicken Salad a try. I can almost guarantee you’ll be smiling after that first bite! Don’t forget to share your experiences or variations when you try it out. Happy cooking!

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