One of my favorite recipes to draw inspiration from is classic Mexican street corn, and this Street Corn Chicken Salad is currently on repeat in my kitchen for lunch! It's such a delicious recipe you can meal prep ahead of time. With juicy chicken, sweet corn, red pepper, cotija cheese, and a creamy dressing. Serve it with tortilla chips, in lettuce wraps, turn it into a chicken salad wrap!
As a dietitian, one of my favorite ways to turn dry boring chicken breast into something I truly look forward to eating is with a chicken salad! And this Mexican street corn chicken salad is a great option, especially when corn is in season in the summer months. What works so well about this recipe is the combination of crunchy veggies with shredded cooked chicken. And the dressing is made with a Greek yogurt and mayonnaise combination make it extra creamy and add more protein.
If you like this recipe, you may also enjoy my Street Corn Chicken Rice Bowls, Mexican Street Corn Beef Bowls with Sweet Potatoes, Street Corn Salmon Bowls, High Protein Street Corn Pasta Salad, or Elote Street Corn Salad.
More Chicken Salad Recipes
- Creamy Southwest Chicken Salad
- Healthy Classic Chicken Salad
- Creamy Buffalo Chicken Salad
- Cranberry Pecan Chicken Salad with Cottage Cheese
- Herby Green Goddess Chicken Salad
- Thai Chicken Salad with Peanut Dressing
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Key Ingredient Notes and Substitutions
This Street Corn Chicken Salad is made with simple ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
Base Salad Ingredients
- Chicken - I use boneless, skinless chicken breast and bake it in the oven seasoned with salt and black pepper. As a shortcut, you can use rotisserie chicken. Chicken is a lean protein and also provides important nutrients including phosphorus and niacin.
- Corn - use fresh corn kernels cut off the cobb or canned or frozen corn. Corn adds more fiber and is a budget-friendly option.
- Red Bell Pepper - I use a red bell pepper for this recipe. Bell pepper adds crunch, color, flavor, and vitamin C. You can use any color bell peppers you like.
- Jalapeño - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeño. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeño!
- Red Onion - red onion adds a bit of sweetness and crunch. If you prefer, use green onions or yellow onions instead.
- Fresh Cilantro - to add more flavor and some antioxidants. If you hate cilantro, feel free to use parsley instead or leave it out.
- Cotija Cheese - salty cotija cheese is authentic to the flavors of Mexican street corn. It's a crumbly cheese and I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese or grated parmesan cheese.
For the Street Corn Dressing
- Plain Greek Yogurt - typically, Mexican Street Corn is made using either mayo or Mexican crema which is similar to sour cream or mayo. I use Greek yogurt to replace most of it to make this recipe lower in saturated fats and calories than traditional Mexican Street Corn while providing the same creaminess (and extra protein). You can replace Greek yogurt with whipped cottage cheese if you don't like Greek yogurt.
- Mayonnaise - just a little bit of mayo goes a long way. If you prefer, you can cut out the mayo altogether and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the street corn dressing and adds so much flavor!
- Spices - I use a combination of chili powder, a little smoked paprika for a smoky flavor, cumin, and garlic powder. If you have it, you can substitute with Tajin Seasoning or Elote seasoning from Trader Joe's.
- Kosher Salt & Black Pepper - to tie all the flavors together.
How to Make a Street Corn Chicken Salad
Below are the directions for how to make this recipe with photos that I hope are helpful. The full recipe is in the recipe card at the bottom of this post.
- Step 1: If you aren't using chicken that's already cooked like rotisserie chicken, cook the chicken first. Preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred it. Pro trick for perfectly shredded chicken: I usually shred it by pulsing it in a food processor.
- Step 2: Make the creamy dressing by combining the ingredients in a small bowl.
- Step 3: While the chicken is baking, chop the red bell pepper, jalapeno, red onion, and cilantro. Remove the corn kernels from the cob. If using frozen corn or canned corn, cook it for a few minutes in a skillet. Add everything to a large bowl including the corn, veggies, cilantro, and shredded chicken.
- Step 4. Pour the dressing on top and give everything a good toss. Add more salt to taste.
Hint: once everything is combined, give it a taste and add more salt or lime juice to taste.
Dietitian Tip
Chicken Salad like this one make for a great protein meal prep and it's a great way to take an ingredient that provides lean protein but can be kinda boring (chicken breasts) and make it way more exciting. The corn and bell pepper also add antioxidants and fiber, an important nutrient for gut health.
Variations for Street Corn Chicken Salad
The best part about making this chicken salad at home is that you can customize it to your taste. Here are some ideas.
- Extra Spice - if you leave the seeds in the jalapeno, this recipe will already have a little kick. But you can make it even more spicy with red pepper flakes or more chile powder.
- Add Beans - black beans, white beans, or chickpeas would go great in this chicken salad if you want to add more fiber and some plant-based protein.
- Street Corn Chicken Salad Wrap - add this chicken salad to a tortilla to turn it into a wrap.
Equipment
To shred the chicken, I use my Ninja Food Processor.
Storage for Street Corn Chicken Salad
- Refrigerator - store in an airtight container in the refrigerator for up to 3-4 days.
Expert Tips
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. I use an mayo made with extra-virgin olive oil for better quality fats than regular mayo.
- I like to finely chop the vegetables for this recipe so I get a little bit of everything in every bite.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. It will still have plenty of flavor.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The chicken and Greek yogurt provide lean protein, calcium, and phosphorus,. And the veggies provide important nutrients like dietary fiber and antioxidants.
Absolutely! If you want to save time, you can totally use rotisserie chicken. In fact, it's one of my favorite ways to use up leftover rotisserie chicken!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Street Corn Chicken Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Street Corn Chicken Salad
Equipment
- 1 food processor (optional)
Ingredients
- 1 lb boneless, skinless chicken breast (or 2 cups cooked chicken, shredded)
- kosher salt and black pepper (to taste for seasoning chicken)
- 1 cup corn kernels
- ½ a red bell pepper, chopped
- 1 small jalapeno, pulp and seeds removed & chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup cotija cheese, crumbled
For Creamy Street Corn Dressing
- ¾ cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 small lime, zest and juice
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- If you aren't using chicken that's already cooked like rotisserie chicken, cook the chicken first. Preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred it. Pro trick for perfectly shredded chicken: I usually shred it by pulsing it in a food processor.
- Make the creamy dressing by combining the ingredients in a small bowl.
- While the chicken is baking, chop the red bell pepper, jalapeno, red onion, and cilantro. Remove the corn kernels from the cob. If using frozen corn or canned corn, cook it for a few minutes in a skillet. Add everything to a large bowl including the corn, veggies, cilantro, and shredded chicken.
- Pour the dressing on top and give everything a good toss. Add more salt to taste.
- Hint: once everything is combined, give it a taste and add more salt or lime juice to taste!
Notes
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- I like to finely chop the vegetables for this recipe so I get a little bit of everything in every bite.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. It will still have plenty of flavor.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
- Refrigerator - store in an airtight container in the refrigerator for up to 3-4 days.
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