Mexican Street Corn Chicken Salad
This vibrant Mexican Street Corn Chicken Salad combines smoky grilled corn, tender chicken, and creamy, zesty dressing for a fresh and flavorful meal that’s perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 2 ears corn, grilled and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, seeded and minced
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Grill the corn until lightly charred on all sides, then slice the kernels off the cob and set aside.
- In a large bowl, combine the shredded chicken, grilled corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the chicken and corn mixture and toss gently to coat evenly.
- Sprinkle the crumbled cotija cheese over the salad and gently mix.
- Refrigerate for at least 15 minutes to allow flavors to meld.
- Serve chilled or at room temperature with lime wedges on the side.
Notes
For added crunch, top with crushed tortilla chips just before serving. This salad also pairs well with avocado slices or a drizzle of hot sauce for extra heat.
Find it online: https://auntyspices.com/mexican-street-corn-chicken-salad/