Mexican Street Corn Chicken Salad

Street Corn Chicken Salad in a gray bowl with a silver spoon in it.

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Mexican Street Corn Chicken Salad

All of the flavors of Mexican street corn in creamy chicken salad! This easy chicken salad is as easy as it is versatile. Serve it in a wrap, on bread, or over lettuce.

Prep Time15

Cook Time0

Total Time15

Servings: Servings

Calories: 319kcal

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.

Notes

Substitutions:

Sour cream: Plain Greek yogurt can be substituted for the sour cream.

How to Store: Place leftovers in an airtight container and place in the fridge for 3-4 days.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition