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Mexican street corn chicken salad in a black bowl with grilled chicken pieces, sweet corn kernels, diced red bell peppers, red onions, fresh cilantro, and creamy cilantro-lime dressing

Mexican Street Corn Chicken Salad

This vibrant Mexican Street Corn Chicken Salad combines tender chicken, charred corn, red onion, and cilantro tossed in a creamy chili-lime dressing. It's like eating elote in a bowl!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 cup
Course: Dinner, lunch, Salad
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken Chopped or shredded
  • 2 cups corn kernels Fresh, frozen, or canned
  • ½ cup red onion Finely diced
  • ½ red bell pepper Diced
  • ½ cup Cotija cheese Crumbled (or Feta)
  • ½ cup fresh cilantro Chopped
  • ⅓ cup mayonnaise Base
  • ¼ cup sour cream Or Greek yogurt
  • 1 tablespoon lime juice Fresh
  • ½ teaspoon chili powder Or Tajín
  • 1 jalapeño Minced (optional)

Equipment

  • 1 Skillet Cast iron preferred
  • 1 Mixing bowl Large
  • 1 Knife For chopping

Method
 

  1. Sauté corn kernels in a hot skillet with a little oil for 5–7 minutes until charred; let cool.
  2. Chop chicken, onion, bell pepper, jalapeño, and cilantro.
  3. Whisk mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  4. Combine chicken, cooled corn, veggies, cheese, and dressing in a large bowl; toss to coat.
  5. Serve immediately or chill for 30 minutes. Garnish with extra chili powder.

Notes

Char the corn in a hot skillet for the best flavor. Let the corn cool completely before mixing with the dressing to prevent it from becoming oily.