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Mexican Street Corn Chicken Salad Recipe

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4.1 from 15 reviews

This vibrant Mexican Street Corn Chicken Salad combines the smoky, charred flavors of sautéed corn with tender rotisserie chicken, fresh vegetables, and a creamy, tangy dressing. Perfect for a quick lunch or light dinner, this salad is bursting with bold spices and zesty lime for an unforgettable taste of summer.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons unsalted butter
  • 3 cups frozen corn (or fresh corn, see note 1)
  • 3 cups diced rotisserie chicken
  • 1 large red bell pepper, finely diced
  • 1/4 cup finely chopped cilantro (see note 2)
  • 1/4 cup green onions
  • 1 tablespoon finely diced jalapeño (optional)
  • 1 large ripe avocado, diced (see note 3)

Dressing & Seasoning

  • 1/2 cup mayo (full-fat, see note 4)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha (or hot sauce)
  • 1 to 2 large limes
  • Salt and pepper to taste

Instructions

  1. Sauté Corn: In a large pan, melt the butter over high heat. Add the corn and cook for 6 to 10 minutes, stirring occasionally until the corn is nicely browned and slightly charred. Season the corn with about 1/2 teaspoon of salt. Then transfer the corn to a large bowl and allow it to cool completely.
  2. Prepare Chicken Salad: In the same large bowl with cooled corn, add diced rotisserie chicken, finely diced red bell pepper, chopped cilantro, green onions, jalapeño (if using), and diced avocado. For the dressing, add the mayo, chili powder, paprika, ground cumin, and Sriracha. Add 1/4 teaspoon lime zest and 3 tablespoons fresh lime juice. Season the mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  3. Mix and Serve: Gently stir all the ingredients until well combined, ensuring the avocado and dressing coat the salad evenly. Serve immediately for the best freshness and taste.
  4. Serving Suggestions: This salad works well on its own or served alongside grilled meats, tacos, or with crisp tortilla chips for a delightful meal or appetizer.

Notes

  • If using fresh corn, cut the kernels off around 4 to 5 ears of corn to yield roughly 3 cups.
  • For easier chopping, lightly rinse cilantro and dry thoroughly before chopping finely.
  • Use a ripe avocado that yields slightly to gentle pressure for creamy texture in the salad.
  • Full-fat mayo adds richness and creaminess; you may substitute with Greek yogurt for a lighter option.
  • Adjust lime juice and spices according to taste preferences, adding more Sriracha if you like spicier salad.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-street-corn-chicken-salad-recipe/