Mexican Street Corn Chicken Salad – A Flavor Fiesta!

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Bring the bold flavors of elote (Mexican street corn) to your next meal with this vibrant Mexican Street Corn Chicken Salad! Creamy, smoky, and packed with grilled corn, tender chicken, cotija cheese, and a zesty lime dressing, this dish is perfect for summer cookouts, potlucks, or a fresh twist on taco night.

Why You’ll Love This Recipe

✅ Bursting with Flavor – Charred corn, tangy lime, and smoky chili powder create an irresistible combo.
✅ Meal-Prep Friendly – Tastes even better the next day as flavors meld.
✅ Versatile – Serve as a salad, in tacos, or with chips for dipping!
✅ No Mayo Needed – A lighter, Greek yogurt-based dressing keeps it fresh.

Ingredients

For the Salad:

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 3 cups grilled or roasted corn kernels (about 4 ears)
  • 1 avocado, diced
  • ½ cup cotija cheese, crumbled (or feta)
  • ⅓ cup red onion, finely diced
  • ¼ cup cilantro, chopped
  • 1 jalapeño, seeded & minced (optional for heat)

For the Dressing:

  • ½ cup Greek yogurt (or sour cream)
  • 2 tbsp lime juice (about 1 lime)
  • 1 tsp lime zest
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • Salt & pepper to taste

For Serving (Optional):

  • Tortilla chips
  • Lime wedges
  • Extra cotija & cilantro

Step-by-Step Instructions

Step 1: Char the Corn

  1. Heat a grill or skillet over medium-high. Brush shucked corn with oil and cook, turning occasionally, until lightly charred (about 8-10 minutes).
  2. Let cool, then slice kernels off the cob.

Step 2: Make the Dressing

In a small bowl, whisk together Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

Step 3: Assemble the Salad

  1. In a large bowl, combine chicken, corn, avocado, cotija, red onion, cilantro, and jalapeño (if using).
  2. Pour dressing over and gently toss.

Step 4: Serve & Enjoy!

  • Garnish with extra cotija, cilantro, and a squeeze of lime.
  • Serve chilled with tortilla chips or over greens.

Tips for the Best Salad

🔹 Shortcut: Use canned or frozen fire-roasted corn for quicker prep.
🔹 Make Ahead: Assemble without avocado and add it just before serving to prevent browning.
🔹 Spice It Up: Add a dash of hot sauce or extra jalapeño for more heat.

Serving Suggestions

  • Taco Style: Stuff into warm tortillas with shredded lettuce.
  • Dip It: Serve with plantain chips or cucumber slices.
  • Meal Prep: Pack in containers for easy lunches.

Final Thoughts

This Mexican Street Corn Chicken Salad is a fiesta of textures and flavors—creamy, crunchy, smoky, and fresh. Whether you’re hosting a party or just craving something vibrant, this dish delivers!

¡Buen provecho! 🌽🍗

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