Mexican Street Corn Chicken Salad
Let Me Tell You a Story About This Salad
Alright, so here’s the thing: I didn’t set out to make a Mexican Street Corn Chicken Salad masterpiece one Tuesday night. Honestly, I was just trying to rescue a couple of sad chicken breasts and some leftover corn (that I’d actually forgotten in the fridge for, hmm, a day or two). But then—after a bit of kitchen chaos and possibly setting off the smoke alarm—this salad came into my life. My neighbor even poked their head in, asking, “What’s that amazing smell?” Cue a bit of pride…and a little embarrassment because my kitchen looked like a tornado had gone through.
Why You’ll Love This (Seriously, My Family Devours It)
I make this when I need something hearty but don’t have the energy to complicatedly meal-prep (is that even a phrase?). My family goes a bit bonkers for this because it tastes like a summertime cookout and a fiesta at the same time—plus, you can eat it straight from the bowl. Sometimes I’ll grumble about having to char the corn, but honestly, the flavor payoff is so worth it (even if, occasionally, I just use canned corn and pretend it’s freshly grilled—don’t tell my mother-in-law).
What You’ll Need (and a Few Shortcuts)
- 2 chicken breasts (or thighs if you’re feeling rebellious; rotisserie chicken works too—I do this when I’m in a rush!)
- 3 ears fresh corn, shucked (frozen is fine, but my grandma always said fresh was non-negotiable—eh, I disagree)
- 1/2 red onion, finely diced (white onion if you want it milder)
- 1/2 cup mayonnaise (Greek yogurt if you want to lighten it up, but, honestly, I just go with mayo)
- 1/4 cup sour cream (or more mayo if you’re out)
- 1 teaspoon smoked paprika (chipotle powder also works, but I tend to overdo it and then regret it)
- 1/2 cup crumbled cotija cheese (feta in a pinch—it’s not the same, but it’ll do)
- 1 jalapeño, finely chopped (seeded if you’re a spice wimp, like my cousin Greg)
- Juice of 2 limes (or a fat splash of bottled lime juice; don’t judge)
- A handful of fresh cilantro, chopped (or parsley if cilantro tastes like soap to you)
- Salt, pepper to taste
How It Comes Together (Honestly, Pretty Chill)
- Cook the Chicken: Season your chicken with salt, pepper, and a sprinkle of paprika. Cook it in a skillet over medium-high heat with a bit of oil—flip after about 5-6 minutes per side or until it’s golden and cooked through. (This is where I usually sneak a taste, risking burns. Worth it.) Let it cool, then chop or shred it. Or, if you’re using rotisserie chicken, just skip this entire step. Lucky you.
- Char the Corn: If you have a grill, fantastic—grill the corn until it’s got some lovely blackened spots. No grill? I just stick it right on my gas burner or use a dry skillet. Frozen or canned corn? Toss it in a hot pan and let it get a little brown. Don’t worry if it looks a bit weird at this stage—trust me, it always does. Cut the kernels off once they cool (try not to let them fly everywhere like I always do).
- Mix the Dressing: Whisk together mayo, sour cream, lime juice, paprika, and a pinch of salt in a big bowl. I sometimes just throw everything in and stir—no shame.
- Combine Everything: Add chicken, corn, onion, jalapeño, cheese, and cilantro to the dressing. Toss it all together. Give it a taste—add more salt, lime, or cheese if you feel like it. (Sometimes I sneak another taste here, too. Quality control, right?)
Some Notes (from My Many, Many Attempts)
- Actually, I find it works better if you let the salad sit for 10-15 minutes before serving. The flavors just hang out and get cozy.
- If you forget the cilantro, don’t panic; it’s still delicious, just a little less green.
- Once, I tried using Miracle Whip instead of mayo… nope. Didn’t love it, but maybe you will?
Variations: The Good, the Weird, and the Oops
- Tried it with grilled shrimp instead of chicken—honestly, that was amazing. Highly recommend.
- Black beans are a great add-in if you want it more filling (or just need to clear out your pantry).
- I once dumped in some sliced avocado. It was fine, but it kind of got lost in all the other bold flavors, so I stick to using avocado as a garnish now.
- I attempted to make it vegan with tofu and vegan mayo. Eh, not my favorite—but you do you!
Equipment: Don’t Stress If You Don’t Have Everything
- Grill or skillet for charring corn (if you’ve only got a microwave, just use canned corn and call it a day)
- Sharp knife (my favorite is this one from Serious Eats—it’s honestly been a game changer)
- Big mixing bowl (I once used a soup pot when all my bowls were in the dishwasher. Worked fine.)
How to Store It (If It Lasts That Long…)
Keep leftovers in an airtight container in the fridge for up to 2 days, though honestly, in my house it never lasts more than a day! Actually, I think this tastes even better the next day, after the flavors have time to mingle. But if it gets watery, just give it a good stir and it’s all good.
How I Serve It (And Sometimes Just Eat It Straight Up!)
I love piling this salad onto crunchy romaine leaves for a sort-of taco salad vibe or scooping it up with tortilla chips. My kids will eat it straight, by the spoonful, right from the fridge. We’ve even stuffed it into burritos for lunch the next day (those rare times there are leftovers). For potlucks, I just bring the whole bowl—people always ask for the recipe, and I point them to this great elote recipe that inspired me, even though I totally do my own thing now.
Pro Tips I Learned the Hard Way
- Don’t rush the cooling step after cooking the chicken—if you mix hot chicken into the dressing, it gets runny and, honestly, a bit sad looking. I learned this the messy way.
- Use a large bowl—like, bigger than you think you need. I once tried a too-small bowl and had corn bouncing all over my kitchen floor.
- If you’re making it ahead, add the cheese right before serving. It just stays fresher that way (I forgot once, and it got kind of gloopy, which is not the vibe).
Questions I Actually Get Asked (Yes, Really)
- Can I make this dairy-free?
I haven’t tried, but I’ve heard vegan mayo and a little extra lime juice works. You could skip the cheese, or try a dairy-free version—though, real talk, it does change the flavor. - Is this spicy?
Only if you want it to be! Take out the jalapeño seeds—or skip it. Or double up if you like to live dangerously. (I do, sometimes, and my sinuses thank me… I think.) - Do I have to grill the corn?
Nope! It’s tastier, but I’ve totally used canned corn when it’s raining or I just can’t be bothered. Just drain it well first. - Can I use rotisserie chicken?
Oh, absolutely. In fact, I usually do when I’m in a pinch. Saves time—plus, I get to feel efficient. - Help, my salad is watery!
It happens! Just give it a good toss. Sometimes I add a bit more cheese or corn to soak up extra moisture.
Oh, quick side note—if you’re as obsessed with salads as I am, you might want to check out this other corn salad for a twist. I borrowed a few ideas from there, too! Let me know how your salad turns out—honestly, I love hearing other people’s kitchen mishaps almost as much as their successes.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
Instructions
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1Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with chili powder, smoked paprika, salt, and black pepper.
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2Grill chicken for 6-7 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes, then slice thinly.
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3While chicken is grilling, add corn kernels to the grill or a hot skillet. Cook for 4-5 minutes, stirring occasionally, until lightly charred.
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4In a small bowl, whisk together mayonnaise, sour cream, and lime juice to make the dressing.
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5In a large bowl, combine chopped romaine lettuce, cherry tomatoes, red onion, grilled corn, and sliced chicken. Drizzle with dressing and toss to coat.
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6Top salad with cotija cheese and fresh cilantro. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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