Mexican Street Corn Chicken Salad Recipe
This Mexican Street Corn Chicken Salad combines the vibrant flavors of charred corn, tender rotisserie chicken, and zesty lime dressing with creamy Greek yogurt and cotija cheese. Perfect for a quick and flavorful meal, it can be served in lettuce cups, avocado halves, or on your favorite bread for a satisfying lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups frozen corn
- Kosher salt to taste
- 1 lb rotisserie chicken (shredded or cubed)
- 1/4 cup fresh cilantro (chopped, plus more for serving)
- 1/2 small red onion (diced)
- 1/2 jalapeno (seeded and minced, more if desired)
- 1/4 cup cotija cheese (or feta cheese)
Dressing
- 3/4 cup plain Greek yogurt (or mayo)
- 1/4 cup sour cream
- 1/4 cup fresh lime juice (3-4 limes)
- 2 teaspoons tajin seasoning
For Serving
- Lettuce cups, avocado halves, or bread
- Additional cotija cheese, cilantro, and sriracha (optional)
Instructions
- Char the Corn: Heat a medium skillet over medium heat. Add the frozen corn and sprinkle with kosher salt. Cook the corn for about 5-6 minutes, stirring occasionally, until it is warmed through and slightly charred to bring out a smoky sweetness. Then transfer the charred corn to a large mixing bowl.
- Combine Salad Ingredients: To the bowl with the corn, add the shredded or cubed rotisserie chicken, chopped fresh cilantro, diced red onion, minced jalapeno, and crumbled cotija cheese. Mix gently to combine all the salad components evenly.
- Prepare the Dressing: In a small bowl, whisk together the plain Greek yogurt, sour cream, fresh lime juice, and tajin seasoning until smooth and well combined.
- Toss and Serve: Pour the dressing over the chicken and corn mixture and toss everything together until well coated. Serve the salad inside lettuce cups, avocado halves, or on bread. Garnish with additional cotija cheese, fresh cilantro, and a drizzle of sriracha if desired for a bit of heat.
Notes
- For extra heat, add more minced jalapeno or drizzle sriracha when serving.
- Using rotisserie chicken saves time, but you can also use cooked chicken breast or thighs.
- Substitute mayo for Greek yogurt if preferred for a richer dressing.
- Adjust tajin seasoning to taste for preferred saltiness and spice level.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, but add avocado or lettuce just before serving to avoid sogginess.
