Mexican Street Corn Chicken Salad

Bowl of chicken salad made with Mexican street corn surrounded by lime wedges.

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Mexican Street Corn Chicken Salad

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Tex Mex

Servings:

Author: Serene

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

Storage:

Store in a sealed container in the refrigerator for up to 5 days. It gets better as it sits a day or two! Add more mayonnaise or greek yogurt as needed if you feel it has dried out.

Nutrition