If you’re looking to level up your chicken salad game, you’ve GOT to try this Street Corn Chicken Salad! With juicy chicken, sweet corn, cilantro, and queso fresco in a spicy mayo and sour cream base, this street corn chicken salad is so good! It’s perfect to prep ahead of time for easy snacks and lunches, too.
This Mexican street corn chicken recipe features the flavors of street corn together with chicken salad for the most amazingly taste chicken salad!
It’s creamy and cheesy, with bites of tender chicken, flecks of cilantro, crisp red onion bits, and juicy corn kernels. Zippy lime, a hit of heat from chili powder, and a bit of garlic seal the deal.
Serve it inside a tortilla or lettuce wrap, pile it onto soft bread, or serve a scoop over crisp lettuce. No matter how you enjoy this Mexican street corn chicken recipe, I just know you’re going to love it!
Why I LOVE this recipe!
- Quick & easy – Just 15 minutes to whip up!
- Perfect for meal prep – This street corn chicken salad is super easy to make ahead of time and keep in the fridge for fast sandwiches, salads, or wraps all week long.
- Uses up leftovers – If you have some rotisserie chicken that needs to be used up, or if you had chicken earlier in the week, this street corn chicken is the perfect way to use up those leftovers.
What is Street Corn Chicken Salad?
Mexican street corn, also called “elote,” is a way of serving corn on the cob where it’s smeared with a creamy, cheesy, garlicky sauce then sprinkled with chili powder and finished with a squeeze of lime juice.
It is such a delicious way to enjoy corn, and I’ve been inspired by the flavors of street corn a few times, such as with my Mexican Street Corn Salad, Mexican Street Corn Casserole, and Mexican Street Corn Chicken.
For this recipe, I was feeling inspired to add the Mexican street corn flavor profile to creamy chicken salad. And the result? Out-of-this-world delicious!
Recipe Notes
This Street Corn Chicken Salad recipe is as simple as promised! Just 15 minutes for a family friendly main dish or side..
In this section I am going to go through a few tips and tricks I use for how to make Street Corn Chicken Salad to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll want three cups of shredded, cooked chicken. This is the perfect use for rotisserie chicken or leftovers!
- Corn – You can use fresh sweet corn kernels, cooked and cut off of the cob; drained canned corn; or thawed frozen corn. All are delicious.
- Onion – I like to use red onion because it’s mild and adds a bit of color. Sweet onion or even chopped scallions work well, too.
- Queso fresco – A crumbly white Mexican cheese often found in Mexican street corn. If you can’t find queso fresco, crumbled feta cheese works well as a substitute.
- Cilantro – For that signature Mexican flavor.
- Mayonnaise – Use your favorite brand.
- Sour cream – I like to use full-fat sour cream for the creamiest Street Corn Chicken Salad.
- Lime juice – You’ll need two tablespoons from one or two juicy limes.
- Chili powder – Use a mild chili powder if you prefer a lower heat level, or a spicier chili powder for a punch of heat.
- Garlic powder – I love the shortcut of using garlic powder instead of fresh garlic (no mincing!) Plus you get garlic flavor without any large pieces.
- Salt – Add less or more, to taste.
- Cayenne pepper – Optional; add this ingredient if you prefer your Mexican street corn chicken salad spicy!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Mexican Chicken Salad– If you love the idea of Mexican flavor in your chicken salad, try this variation, too! Add 1/2 cup of pico de gallo and a few diced pickled jalapeños to the mix.
- Street Corn Chicken Salad with Avocado– Add a diced ripe avocado to the mix for a creamy addition. You’ll want to add the avocado right before serving; otherwise, it will likely brown as it sits.
- BLT Street Corn Chicken Salad– Add 1/2 cup of diced tomatoes and a couple of slices of crumbled bacon. Serve in a sandwich with lettuce or scoop it right over a bed of lettuce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Street Corn Chicken Salad.
Add the chicken to a large bowl.
Add the corn, onion, cheese, and cilantro.
Whisk together the mayo, sour cream, lime juice, and seasonings and add that to the chicken salad.
Mix until thoroughly combined. If you like, you can save a bit of cilantro and queso fresco to garnish the top when serving.
Recipe Tips
- If using fresh corn kernels – Use an angel food cake pan to cut the kernels off of the cob. Set the pan upright and place the pointy end of the corn into the center of the pan. Use a sharp knife to carefully cut the kernels off of the corn. The pan will catch the kernels – and contain the mess.
- Use a fork to juice your lime – To get the most juice from your lime, roll it on the countertop before cutting it in half, then juice it by inserting a fork into the fruit and twisting the lime.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Plan ahead – If you make chicken and/or corn earlier in the week, keep the leftovers in the fridge and use it for this Mexican street corn chicken salad. It’s the perfect way to use up every last bit of food.
- Use a store-bought rotisserie chicken – Street Corn Chicken Salad is a great use for rotisserie chicken. The chicken is already cooked and juice, and is so easy to shred. It makes it so easy!
- Meal prep it – This Street Corn Chicken Salad is such a great meal prep recipe. It’s so quick to whip up and keeps well in the fridge for 3-4 days.
What to Serve with Street Corn Chicken Salad
Since this protein based dinner has the delicious flavors of Mexican cuisine, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Street Corn Chicken Salad Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Street Corn Chicken Salad Wrap– Add a scoop to the middle of a flour tortilla and wrap up burrito-style for an easy on-the-go wrap.
- Street Corn Chicken Salad Lettuce Wrap– For a lower-carb wrap, swap the tortilla for sturdy lettuce leaves.
- Street Corn Chicken Salad Sandwich– Add street corn chicken salad to a bun or slice of bread and top with lettuce if you like. Top with a second bun or slice of bread.
- Street Corn Chicken Salad over Lettuce– Prepare a bed of lettuce and add a scoop of street corn chicken salad over the top.
Recipe FAQ’s
What is in elote dressing?
Elote or Mexican Street Corn dressing is typically made with sour cream, chili powder, mayo, cotija or queso fresco cheese, and lime juice. Sometimes paprika, cumin, or cilantro are added, too.
How long will chicken salad last in the refrigerator?
Chicken salad will typically last 3-4 days in the fridge.
More EASY Chicken Salad Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Rotisserie Chicken Salad
- Cranberry Walnut Chicken Salad
- Famous LOADED Chicken Salad
- Million Dollar Chicken Salad
- Chicken Salad with Grapes
- Pesto Chicken Salad
- Curry Chicken Salad
Mexican Street Corn Chicken Salad
Ingredients
- 3 cups shredded chicken, (I used rotisserie)
- 1½ cups sweet corn kernels
- ½ red onion, diced
- 4 ounces queso fresco, crumbled
- ¼ cup fresh chopped cilantro
- ⅔ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice
- 1½ teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne optional
Instructions
- To make the dressing, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic, powder, salt, and cayenne pepper.
- In a large bowl, combine the chicken, corn, onion, queso fresco, and cilantro.*If desired, save a little cilantro and queso fresco to garnish the top of the chicken salad at the end. If presentation is not important, you can mix it all in now.
- Pour the dressing over the chicken mixture and toss until everything is coated.
Recipe Notes
- Sour cream: Plain Greek yogurt can be substituted for the sour cream.
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