Mexican Street Corn Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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
