Mexican Street Corn Chicken Salad
This vibrant salad brings all the flavors of your favorite street corn to a fresh and filling chicken dish.
recipesbynani.comIf you love the taste of elote, you are going to fall head over heels for this chicken salad. It mixes smoky charred corn with creamy avocado and tender chicken to create a meal that feels like a party in a bowl.
My best tip is to use fresh corn cut right off the cob if you can find it. If you are in a rush, frozen corn works perfectly well too, just make sure to give it a quick char in a hot skillet to get that signature smoky flavor.
🧺 Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups corn kernels
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat a dry skillet over medium high heat and add the corn kernels. Cook them for about 5 to 7 minutes until they are golden brown and slightly charred, then set them aside to cool.
- 2
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until the dressing is smooth.
- 3
In a large mixing bowl, combine the shredded chicken, the charred corn, red onion, and cilantro.
- 4
Gently fold in the diced avocado and the dressing, taking care not to mash the avocado too much.
- 5
Taste the salad and add salt and pepper as needed.
- 6
Top with the crumbled cotija cheese before serving.
💡 Tips
This salad is wonderful served inside crunchy lettuce wraps or with a side of tortilla chips. You can keep leftovers in an airtight container in the fridge for up to two days, but I recommend adding the fresh avocado right before you eat to keep it from browning.
Made this recipe? Let us know how it went.
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