Mexican Street Corn Chicken Salad

If you ask Max what his favorite vegetable is, he will shout "CORN!" without hesitation. This Mexican Street Corn Chicken Salad (or Elote Chicken Salad) is our way of turning his favorite side dish into a protein-packed main meal. It combines juicy chicken, charred corn, and zesty lime-crema dressing into a bowl of pure sunshine. It’s creamy, crunchy, slightly spicy, and perfect for meal prepping lunches that you’ll actually look forward to eating.

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Jump to:

• Why You Will Love This Mexican Street Corn Chicken Salad
• How To Make Mexican Street Corn Chicken Salad
• What Pairs Well With Mexican Street Corn Chicken Salad
• Mexican Street Corn Chicken Salad Variations
• Equipment
• Storage / Make Ahead / Serving Tips
• Top Tips for Best Mexican Street Corn Chicken Salad
• Mexican Street Corn Chicken Salad FAQs
• A Fiesta in Your Lunchbox
• Related
• Mexican Street Corn Chicken Salad

Why You Will Love This Mexican Street Corn Chicken Salad

You will love this recipe because it explodes with flavor and texture. Unlike boring mayonnaise-heavy chicken salads, this one is vibrant and fresh. The sweetness of the corn pairs perfectly with the savory chicken and the tangy, salty bite of Cotija cheese. It looks beautiful in the bowl with pops of red pepper and green cilantro, and it tastes even better the next day after the flavors have melded.

How To Make Mexican Street Corn Chicken Salad

The secret to getting that authentic "street corn" flavor is charring the corn. We quickly sauté corn kernels in a hot skillet until they are golden and caramelized. Then, we toss the cooled corn with chopped cooked chicken, red onion, peppers, and plenty of cilantro. The whole thing gets coated in a creamy dressing made from mayonnaise, sour cream, lime juice, and chili spices.

Mexican Street Corn Chicken Salad Ingredients

The Salad Base

• 3 cups cooked chicken; shredded or chopped (rotisserie works great)
• 2 cups corn kernels (fresh, frozen, or canned); charred
• ½ cup red onion; finely diced
• ½ red bell pepper; diced
• 1 jalapeño; seeded and minced (optional for heat)
• ½ cup fresh cilantro; chopped
• ½ cup Cotija cheese; crumbled (or Feta)

The Elote Dressing

• ⅓ cup mayonnaise
• ¼ cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice (fresh is best)
• ½ teaspoon chili powder (or Tajín)
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Salt and pepper to taste

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Step by Step Method

Char the Corn

• Heat a skillet over medium-high heat with a drizzle of oil.
• Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until they start to brown and pop. Remove from heat and let cool.

Prep the Veggies & Chicken

• While the corn cools, chop your chicken into bite-sized chunks.
• Dice the red onion, bell pepper, and jalapeño finely so you get a little bit of everything in each bite.

Make the Dressing

• In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.

Combine

• In a large mixing bowl, combine the chicken, cooled corn, red onion, bell pepper, jalapeño, cilantro, and Cotija cheese.
• Pour the dressing over the top and toss gently until everything is evenly coated.

Serve

• Serve immediately or chill for 30 minutes to let flavors develop. Garnish with extra cilantro and a sprinkle of chili powder.

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MAX’S REACTION

"I love the corn part! It pops in my mouth. I ate mine with tortilla chips like a giant dip. Can we put extra cheese on top next time?"

What Pairs Well With Mexican Street Corn Chicken Salad

This salad is versatile! We love serving it:

• As a Dip: With sturdy tortilla chips.
• Lettuce Cups: Inside romaine or butter lettuce leaves for a low-carb lunch.
• Sandwich: Piled high on a toasted brioche bun or wrapped in a flour tortilla.
• Stuffed Avocado: Scooped into avocado halves for a healthy fat boost.

Mexican Street Corn Chicken Salad Variations

Pasta Salad Mashup

Stir in 2 cups of cooked rotini or bowtie pasta to turn this into a hearty pasta salad for a potluck.

Avocado Lime

Add diced avocado right before serving. The creamy green chunks add amazing texture (just don't add them too early or they will turn brown).

Spicy Kick

If you like heat, keep the seeds in the jalapeño or add a dash of cayenne pepper to the dressing. A drizzle of hot sauce on top is also delicious.

Healthy Swap

Replace the mayonnaise and sour cream with plain Greek yogurt for a high-protein, lower-calorie dressing that is still super creamy.

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Equipment

• Large Skillet (for charring corn)
• Large Mixing Bowl
• Chef's Knife
• Cutting Board
• Whisk
• Mom Tip: A cast-iron skillet is the best tool for getting that nice char on the corn quickly.

Storage / Make Ahead / Serving Tips

Refrigerator Storage

Store leftovers in an airtight container in the fridge for up to 3–4 days.

Freezing

We do not recommend freezing this salad. The mayonnaise and sour cream dressing will separate and the fresh veggies will get soggy upon thawing.

Make Ahead

This is a perfect meal prep recipe! In fact, the flavors get better after sitting in the fridge for a few hours. Just give it a good stir before serving.

Mexican Street Corn Chicken Salad FAQs

A Fiesta in Your Lunchbox

This salad has totally transformed our lunch routine. It’s colorful, healthy, and keeps us full all afternoon. If you are looking for more flavor-packed meal ideas, try our Cajun Honey Garlic Sausage Rice Recipe, the hearty Turkey Bowls Recipe, or the comforting One Pot Beefaroni Recipe for easy weeknight wins.

Share your Mexican Street Corn Chicken Salad! Tag us @HannahCooking with #StreetCornSalad; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Mexican Street Corn Chicken Salad recipe and let us know what twists or ingredients you used!

Related

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