Irresistible Mexican Street Corn Chicken Salad: A Zesty & Flavorful Recipe

Mexican Street Corn, also known as Elote, is a flavor sensation that has taken the culinary world by storm, and it’s an absolute powerhouse of taste in my kitchen. I’m constantly exploring new and exciting ways to infuse its vibrant flavors into everyday dishes, and I believe I’ve struck gold with this incredible recipe for Mexican Street Corn Chicken Salad. It’s so good, in fact, that it also makes a special appearance in my recipe for Chicken Enchilada Casserole, showcasing just how versatile and beloved these flavors are!

This chicken salad offers a delightful balance of creamy, smoky, spicy, and tangy notes, making it a perfect meal for any occasion, from a quick lunch to a casual dinner. It’s incredibly adaptable and sure to become a cherished recipe in your repertoire.

One of my favorite ways to enjoy this vibrant Mexican Street Corn Chicken Salad is nestled inside warm, soft Naan bread, transforming it into an irresistible chicken salad sandwich. The Naan isn’t just a vehicle; it’s an integral part of the experience. Its slightly sweet, pillowy texture offers a wonderful contrast to the savory, zesty chicken salad. It’s a fantastic spin on using a traditional tortilla, with the subtle yeasty flavor of the flatbread melding exquisitely with the charred corn and seasoned chicken. When gently warmed, Naan bread becomes utterly irresistible – soft, fragrant, and slightly chewy. Look for the convenient smaller Naan bread pieces you see in my photos at major retailers like Costco and most local grocers. They are the perfect size for individual servings!

Beyond Naan, this versatile salad also pairs exceptionally well with a variety of accompaniments. For a satisfying crunch, scoop it up with classic corn chips. If you want to elevate the flavor profile even further, seek out guacamole-flavored chips at stores like Sam’s Club or World Market; their savory, zesty notes truly enhance the essence of this street corn-inspired dish. For a lighter option, it’s wonderful served over a bed of crisp lettuce greens or even as a filling for lettuce wraps. You could also serve it as a vibrant topping for baked potatoes or sweet potatoes, adding a unique twist to a comfort food classic. The possibilities are endless when it comes to enjoying this flavorful creation!

Crafting the Perfect Mexican Street Corn Chicken Salad

The secret to a truly outstanding chicken salad lies in the thoughtful preparation of each component. Just as I emphasized in my Avocado Salsa recipe, I like to begin by preparing my onions. Placing the diced red onions in the bowl first and tossing them with a generous squeeze of fresh lime juice is a crucial step. This quick “pickling” process works wonders, effectively dulling the raw, pungent harshness of the onions. The acidity of the lime juice gently softens their bite, mellowing their flavor and transforming them into a delightful, slightly tangy addition that is much more enjoyable to eat. It’s a simple technique that makes a big difference in the overall balance of the salad.

Allow the onions to sit in the lime juice for about 5-10 minutes, or until you notice them taking on a lovely, slightly pinkish hue. This indicates they’ve started to mellow beautifully. Once they’ve achieved this desired tenderness, it’s time to introduce the rest of our vibrant mix-ins. Into the bowl, add finely diced jalapeño (remember to remove the seeds for less heat, or leave some in if you prefer a spicier kick!), thinly sliced green onions, crumbly cotija cheese, creamy diced avocado, and your perfectly cooked and diced chicken. At this stage, I also begin layering in the seasoning. A generous shake of chili lime seasoning, often sold as Tajín, is absolutely essential here. This blend instantly infuses the salad with that iconic, zesty, and slightly spicy flavor profile characteristic of authentic Mexican street corn, bringing all the elements together in a harmonious blend.

With all the primary ingredients assembled, give them a gentle fold. The key here is to mix everything carefully, making a conscious effort not to mash the avocado too much; we want those beautiful, creamy chunks to remain intact, adding texture and richness to every bite. Following this initial mix, incorporate the fresh cilantro, the creamy mayonnaise, and, of course, the star of the show: the grilled corn kernels. Add a couple of pinches of kosher salt and a few generous cracks of fresh black pepper to taste. Continue to gently fold until all the ingredients are evenly distributed and coated in the creamy dressing. This mindful mixing ensures that the delicate avocado maintains its form while all the flavors marry perfectly.

Once you’ve gently folded everything together, your Mexican Street Corn Chicken Salad base is complete and ready to be enjoyed! The beautiful medley of colors and enticing aromas will have you eager to dig in. If you’re looking for guidance on how to perfectly cook and season chicken breasts for this recipe, I highly recommend checking out my Greek Chicken Salad post. You can follow those cooking instructions to achieve tender, flavorful chicken. For this specific street corn recipe, simply incorporate a little chili lime seasoning along with the Greek-inspired flavors as the chicken cooks, and you’ll have the ideal poultry component for this vibrant and zesty salad. Alternatively, using a good quality store-bought rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor, allowing you to get this delicious meal on the table even faster.

As I mentioned earlier, my absolute favorite way to savor this chicken salad is on warm Naan bread, creating a truly memorable sandwich experience. The soft, slightly chewy texture of the Naan provides a perfect contrast to the creamy, crunchy salad. However, its versatility means it’s equally delightful served with crisp corn chips for a satisfying scoopable snack. For an extra burst of flavor, if you can find them, guacamole chips (often available at stores like Sam’s Club or World Market) are an exceptional pairing, as they further enhance the rich, zesty avocado notes in the salad. No matter how you choose to serve it, this Mexican Street Corn Chicken Salad is guaranteed to be a crowd-pleaser, offering a unique and irresistible twist on a classic dish.

📖 Recipe: Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad

Elevate your chicken salad game with this incredible Mexican Street Corn inspired recipe! Whether you serve it in a soft Naan bread sandwich, with crisp corn chips, or even as a light and refreshing lettuce wrap, this dish is a delicious fusion of smoky grilled corn, tender chicken, creamy avocado, and a zesty chili-lime dressing. It’s perfect for meal prep, picnics, or any time you crave vibrant flavors!

Ingredients

• 4 ears Sweet Corn, fresh or frozen (thawed), grilled and removed from the cob
• 1 tablespoon Olive Oil (for corn)
• Kosher Salt (to taste)
• Fresh Cracked Black Pepper (to taste)
• 3 cooked Chicken Breasts, about 1.5 lbs, diced or shredded
• ½ medium Red Onion, finely diced
• Juice of 1 Lime (about 2 tablespoons)
• ½ cup Cotija Cheese, crumbled
• 1 Jalapeño, seeds removed and finely diced (optional, adjust to heat preference)
• 4-5 Green Onions, thinly sliced (white and green parts)
• 2 Avocados, 1 diced for mixing + 1 for slicing and topping sandwiches (optional)
• 2 teaspoons Chili Lime Seasoning (like Tajín)
• 2 tablespoons fresh Cilantro, finely chopped
• ½ cup Mayonnaise (light or regular)
• 2-3 small Tomatoes, sliced, for sandwiches (optional)
• Leaf Lettuce, for sandwiches or wraps (optional)
• Naan Bread, corn chips, or your preferred serving option

Instructions

1. Prepare the Grilled Corn: Heat a gas grill or an indoor grill pan over medium-high heat. If using fresh corn, shuck it. Brush the corn ears with olive oil and season generously with kosher salt and fresh cracked black pepper. Massage the oil and seasoning into the corn kernels. Place the seasoned corn on the preheated grill and cook, turning every few minutes, until the kernels are tender, slightly sweet, and exhibit beautiful char marks, typically 7-10 minutes. Once cooked, remove from the grill and allow the corn to cool enough to handle comfortably. Using a sharp serrated knife, carefully slice the kernels off the cobs and set them aside.
2. Prepare the Chicken: For this recipe, you’ll need three cooked chicken breasts, diced into bite-sized pieces. You can use leftover chicken, poach chicken specifically for this recipe, or use rotisserie chicken for convenience. If you need cooking instructions for perfectly tender chicken breasts, refer to my Greek Chicken Salad recipe. For this dish, you might add a touch of chili lime seasoning to the chicken while it cooks to enhance the overall flavor profile.
3. Marinate Onions and Combine Base Ingredients: In a large mixing bowl, place the finely diced red onion. Pour the fresh lime juice over the onions and stir well to combine. Let the onions marinate for 5-10 minutes; you’ll notice them turning a lovely light pink color as their harshness mellows. After marinating, add the crumbled cotija cheese, diced jalapeño (if using), sliced green onions, diced avocado (reserving one avocado for topping sandwiches if desired), diced cooked chicken, and the chili lime seasoning to the bowl. Gently fold all these ingredients together. Take care not to mash the avocado too much, aiming to keep some nice chunks for texture.
4. Add Final Touches: To the chicken and vegetable mixture, add the finely chopped fresh cilantro, the mayonnaise, and the grilled corn kernels that you prepared earlier. Mix everything gently until the mayonnaise is just combined and all the ingredients are evenly coated. Taste and adjust seasoning with additional salt, pepper, or chili lime seasoning if needed.
5. Assemble and Serve: This Mexican Street Corn Chicken Salad is now ready to enjoy! To assemble delightful sandwiches, place a crisp lettuce leaf on a piece of warm Naan bread. Spoon a generous amount of the chicken salad mixture onto the lettuce. Top with sliced tomatoes and extra slices of fresh avocado, if desired. Serve immediately with your favorite chips, or as a standalone salad.

Notes

Storage: This delicious salad will keep wonderfully in an airtight container in the refrigerator for about 3-4 days. The lime juice helps preserve the avocado’s color, but it’s best enjoyed fresh within a couple of days for optimal flavor and texture!

Chicken Prep: For a quick option, a rotisserie chicken from the grocery store works perfectly. Simply shred or dice the meat. For homemade grilled chicken, grab my grilled chicken recipe HERE!

Spice Level: Adjust the heat by including or omitting the jalapeño seeds. For an extra kick, a dash of hot sauce or a pinch of cayenne pepper can be added to the dressing.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Did you try this delicious Mexican Street Corn Chicken Salad recipe? Let me know what you think by leaving a review or comment below! And don’t forget to sign up for my newsletter to get more fantastic recipes and cooking tips directly in your inbox. Plus, make sure to follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes fun!