Mexican Street Corn Chicken Salad Recipe

Introduction

This Mexican Street Corn Chicken Salad is a flavorful and creamy dish full of fresh ingredients and a hint of spice. It combines tender shredded chicken with sweet corn and tangy queso fresco for a satisfying meal or side.

Ingredients

• 3 cups shredded chicken (rotisserie works great)
• 1½ cups sweet corn kernels
• ½ red onion, diced
• 4 ounces queso fresco, crumbled
• ¼ cup fresh chopped cilantro
• ⅔ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lime juice
• 1½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)

Instructions

1. Step 1: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and cayenne pepper to make the dressing.
2. Step 2: In a large bowl, combine the shredded chicken, corn kernels, diced red onion, crumbled queso fresco, and chopped cilantro. If you want a nicer presentation, reserve some cilantro and queso fresco to garnish later.
3. Step 3: Pour the dressing over the chicken mixture and toss everything gently until well coated.
4. Step 4: Garnish with the reserved cilantro and queso fresco if desired, then serve immediately or chill before serving.

Tips & Variations

• Use grilled corn instead of sweet corn kernels for a smoky flavor.
• Add diced jalapeño for extra heat.
• Substitute Greek yogurt for sour cream to lighten the dressing.
• Serve over a bed of lettuce for a refreshing salad option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. The flavors meld well overnight. For best texture, add fresh cilantro and queso fresco if stored for longer. This salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken breasts instead of rotisserie chicken?

Yes, cooked chicken breasts shredded or chopped works well in this recipe. Rotisserie chicken is convenient for added flavor, but any cooked chicken will do.

Is this salad served warm or cold?

This salad is typically served cold or at room temperature, making it a great make-ahead dish for gatherings or meal prep.

Mexican Street Corn Chicken Salad Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

Mexican Street Corn Chicken Salad is a flavorful and creamy dish combining tender shredded chicken, sweet corn, fresh vegetables, and a zesty, spicy dressing inspired by traditional Mexican street corn. This easy-to-make salad is perfect for a quick lunch, a light dinner, or a tasty potluck contribution.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 3 cups shredded chicken (rotisserie recommended)
• 1½ cups sweet corn kernels
• ½ red onion, diced
• 4 ounces queso fresco, crumbled
• ¼ cup fresh chopped cilantro

Dressing

• ⅔ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lime juice
• 1½ teaspoons chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)

Instructions

1. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and cayenne pepper until smooth and well combined to create the zesty dressing.
2. Combine main ingredients: In a large mixing bowl, add shredded chicken, sweet corn kernels, diced red onion, crumbled queso fresco, and fresh chopped cilantro. If you want a more attractive presentation, reserve some cilantro and queso fresco to garnish at the end.
3. Toss with dressing: Pour the prepared dressing over the chicken and vegetable mixture, then gently toss until everything is evenly coated with the creamy dressing. Garnish with reserved cilantro and queso fresco if desired, and serve chilled or at room temperature.

Notes

• You can use fresh, canned, or frozen corn—just thaw and drain frozen corn before using.
• Rotisserie chicken saves preparation time but shredded cooked chicken breast also works well.
• Queso fresco can be substituted with feta cheese if unavailable.
• Adjust the amount of cayenne pepper according to your spice preference or omit it for a milder salad.
• Serve this salad chilled for best flavor, though it can be eaten at room temperature.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Mexican street corn salad, chicken salad, Mexican chicken recipe, creamy chicken salad, summer salad, easy Mexican recipe