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This Mexican Street Corn Chicken Salad is packed with tender chicken, fresh sweet corn, cilantro, green onion, lime juice, and tangy queso fresco. All coated with a creamy dressing and simple seasonings. The perfect combo of elotes and chicken salad!
The Perfect Food Smash Up
Chicken salad meets Mexican Street Corn (Elotes) for the ultimate lunch or easy dinner recipe.
This protein packed, fresh, and flavorful dish has become a lunchtime staple in our home this summer.
Serve this Mexican Corn Chicken Salad:
- In a wrap
- As a sandwich
- With tortilla chips
- In a lettuce wrap
- Mixed with lettuce for a more filling salad
Why We Love This Recipe
- Meal Prep Friendly: Meal prepping is a wonderful time saver in our household when it comes to lunches. And this fun, flavorful chicken salad helps to keep things exciting.
- Fresh & Colorful: This salad is packed with fresh, flavorful ingredients that create a beautiful looking dish.
- Versatile: This dish is naturally gluten free, but you can also make it dairy free swapping for a dairy free alternative to greek yogurt, or just use mayonnaise. The cheese can easily be omitted.
Ingredients Needed
Find the complete recipe card below with measurements and full instructions.
Recipe Tips
- Make this dish quick and easy to prepare by grabbing a rotisserie chicken.
- Swap the fresh corn on the cob for frozen corn or use canned corn if you would prefer.
- Spice it up by adding some diced up jalapeno. (I would recommend roasting the jalapeño when you cook the corn to soften it up some. Remove the seeds and membranes as desired.)
Mexican Street Corn Chicken Salad
Ingredients
- 1½ cups cooked chicken shredded or chopped (use rotisserie to save time!)
- 4 ears corn on the cob
- 1 tablespoon avocado oil
- ½ cup queso fresco crumbled
- ½ cup Mayonnaise or Greek Yogurt
- ⅓ cup cilantro chopped
- 2 green onions sliced
- ½ teaspoon paprika
- juice 1/2 a lime
- salt to taste
Instructions
- Heat a medium skillet over medium heat with avocado oil. Add the corn cobs and cook while turning for 5-7 minutes until the corn is bright yellow and tender.
- Remove the corn to a cutting board and allow to cool for several minutes until they can be handled with your bare hands, then cut the corn off the cobs.
- In a medium bowl add the cooked chicken, corn, crumbled queso fresco, cilantro, green onions. Then add in the mayonnaise or greek yogurt. Add in the paprika and lime juice. Stir to combine.
- Taste and add salt as needed (this can depend on the chicken you used).
- Cover and place in the refrigerator to chill for an hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salad Ideas
Photography by KJandCompany.co
