Mexican Street Corn Chicken Salad brings together the bold flavors of classic elote with the satisfying protein of grilled chicken. This vibrant dish combines charred corn, creamy dressing, and zesty spices to create a salad that’s anything but ordinary. It’s a perfect way to enjoy the taste of Mexican street food in a fresh and healthy way.
We love how this recipe balances smoky, tangy, and savory notes with crisp veggies and tender chicken. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for summer gatherings, this salad delivers on flavor and nutrition. Plus, it’s easy to customize with your favorite toppings and add-ins. Let’s dive into making this colorful and delicious Mexican Street Corn Chicken Salad that’s sure to become a new favorite.
Ingredients
To craft the perfect Mexican Street Corn Chicken Salad, we gather fresh ingredients that bring together smoky, creamy, and zesty flavors in every bite. Here is what we need for each component.
For the Chicken
We start with juicy, tender chicken breasts seasoned and grilled to complement the salad’s bold taste.
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For the Mexican Street Corn Salad
The star of the dish features charred corn mixed with fresh, crunchy vegetables and bold Mexican spices.
- 4 cups fresh corn kernels (about 4 ears)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional for heat)
- 1/2 cup crumbled Cotija cheese
- 1 lime, zested and juiced
For the Dressing
Our creamy dressing ties everything together with tangy lime, garlic, and a touch of spice.
| Ingredient | Measurement |
|---|---|
| 1/2 cup mayonnaise | |
| 1/4 cup sour cream | |
| 1 tablespoon lime juice | Freshly squeezed |
| 1 teaspoon chili powder | For smoky flavor |
| 1/2 teaspoon garlic powder | |
| Salt and pepper | To taste |
This dressing envelops the salad ingredients in a luscious coating, bringing out the essence of traditional Mexican street corn in every forkful.
Equipment Needed
To prepare our vibrant Mexican Street Corn Chicken Salad efficiently and with ease, we rely on a few key pieces of kitchen equipment. Each tool plays a crucial role in enhancing the flavors and textures of this dish while ensuring smooth preparation.
Essential Kitchen Tools
- Grill Pan or Outdoor Grill: To achieve the signature charred corn and perfectly grilled chicken breasts, a grill pan or an outdoor grill is ideal. The direct heat imparts a smoky aroma and beautiful grill marks.
- Large Mixing Bowl: We combine all salad ingredients and the creamy dressing in a spacious bowl to toss everything evenly without spills.
- Sharp Chef’s Knife: Precise chopping of vegetables like cherry tomatoes, red onion, and fresh cilantro ensures uniformity in every bite.
- Cutting Board: A sturdy surface to chop and prep ingredients safely.
- Small Bowl: For mixing the dressing ingredients thoroughly, ensuring a creamy and cohesive blend.
- Measuring Spoons and Cups: Accurate measurement of spices, lime juice, and mayonnaise guarantees balanced seasoning.
- Tongs: These help us handle grilled chicken and corn safely, flipping them precisely without breaking.
- Serving Platter or Large Salad Bowl: To present our colorful and fresh Mexican street corn chicken salad attractively.
Optional but Helpful
- Corn Holders: Useful for handling grilled corn if serving whole ears alongside the salad.
- Zester or Grater: For adding fresh lime zest to the dressing or topping for an extra burst of citrus flavor.
| Equipment | Purpose |
|---|---|
| Grill Pan or Grill | Char grilling chicken breasts and corn |
| Large Mixing Bowl | Tossing salad and dressing together |
| Chef’s Knife | Precise chopping of vegetables |
| Cutting Board | Safe and efficient ingredient prep |
| Small Bowl | Mixing dressing ingredients |
| Measuring Cups/Spoons | Accurate ingredient portioning |
| Tongs | Flipping and handling grilled items |
| Serving Platter/Bowl | Attractive presentation |
Equipping ourselves with these tools guarantees that every element of the Mexican Street Corn Chicken Salad comes together beautifully—smoky grilled chicken, charred corn perfectly mixed with a creamy lime dressing—ready to delight our taste buds.
Instructions
Follow these clear steps to create our vibrant Mexican Street Corn Chicken Salad, bursting with bold flavors and a perfect balance of textures.
Prep the Ingredients
- Trim and pat dry 2 boneless, skinless chicken breasts.
- Remove kernels from 3 ears of fresh corn using a sharp knife.
- Chop 1 cup cherry tomatoes in halves.
- Dice ½ cup red onion finely.
- Crumble ½ cup Cotija cheese.
- Zest 1 lime and juice it for fresh brightness.
- Wash and roughly chop 1 cup fresh cilantro.
- Gather spices: 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp garlic powder.
Cook the Chicken
- Preheat grill or grill pan over medium-high heat.
- Season chicken breasts evenly with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Place chicken on the grill; cook 5-7 minutes per side until internal temperature reaches 165°F (74°C).
- Remove chicken from heat; let rest 5 minutes.
- Slice chicken into strips or bite-size pieces.
| Step | Action | Time | Temp/Temp. |
|---|---|---|---|
| 1 | Preheat grill | — | Medium-high heat |
| 2 | Season chicken | — | — |
| 3 | Grill chicken | 5-7 minutes per side | 165°F internal |
| 4 | Rest chicken | 5 minutes | — |
Prepare the Mexican Street Corn Salad
- Char corn kernels in a hot dry skillet for 5-7 minutes until slightly blackened and smoky.
- Combine charred corn, cherry tomatoes, red onion, cilantro, and crumbled Cotija cheese in a large mixing bowl.
- Add fresh lime zest to the mixture for a burst of flavor.
Make the Dressing
- In a small bowl, whisk together:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh lime juice
- ½ tsp chili powder
- Salt and black pepper to taste
- Adjust seasoning to taste for the perfect creamy, tangy dressing.
Assemble the Salad
- Pour the dressing over the mixed corn salad ingredients.
- Toss gently to coat everything thoroughly.
- Top with grilled chicken slices.
- Garnish with extra cilantro leaves and a lime wedge on the side for squeezing.
- Serve immediately for best flavor or refrigerate briefly to let flavors meld.
Pro tip: For extra smoky aroma, lightly grill the lime wedges before squeezing onto the salad.
Serving Suggestions
To maximize the vibrant flavors of our Mexican Street Corn Chicken Salad, we recommend several serving options that complement its smoky, tangy, and creamy profile. Here’s how we can elevate this dish for any occasion:
Pairing with Sides
- Serve alongside warm flour or corn tortillas for a delightful hand-held meal.
- Accompany the salad with black bean and avocado salsa for added creaminess and freshness.
- Mix with a side of Mexican rice or cilantro-lime quinoa to balance the textures and boost the meal’s heartiness.
Presentation Tips
- Plate the salad over a bed of fresh baby spinach or mixed greens to introduce a crunchy contrast.
- Garnish with extra crumbled Cotija cheese and a sprinkle of smoked paprika for a visually appealing finish.
- Add char-grilled lime wedges on the side, inviting guests to squeeze fresh juice over their servings.
Beverage Pairings
| Beverage Type | Description | Why It Works |
|---|---|---|
| Agua Fresca | Light fruit-infused water like watermelon or cucumber | Refreshes palate and complements spices |
| Margarita | Classic lime margarita, frozen or on the rocks | Citrus notes enhance salad’s lime elements |
| Mexican Lager Beer | Crisp and light beer like Corona or Modelo | Balances richness and smoky flavors |
Serving Warm or Chilled
- Enjoy the salad warm immediately after grilling to savor the charred chicken and corn at their peak.
- Refrigerate and serve chilled as a refreshing option on hot days—flavors meld beautifully after a few hours.
“The key to an unforgettable serving experience lies in balancing the spice, creaminess, and freshness, making the Mexican Street Corn Chicken Salad a versatile dish for any menu.“
With these serving suggestions, we ensure every bite is as satisfying as the last.
Make-Ahead Tips
Preparing the Mexican Street Corn Chicken Salad ahead of time helps us save valuable moments while enhancing flavor meld. Here are our top make-ahead strategies to enjoy this vibrant dish effortlessly.
Grill and Store Chicken in Advance
We recommend grilling the chicken breasts a day before serving. After grilling, let them cool completely. Wrap tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 2 days. This preserves juiciness and smokiness, so the chicken remains tender and flavorful.
| Step | Details |
|---|---|
| Grill chicken | Cook to 165°F internal temp |
| Cool completely | About 20 minutes at room temp |
| Store | Airtight container or wrap |
| Refrigerate duration | Up to 2 days |
Prepare Corn and Salad Ingredients Ahead
Char the corn kernels and chop vegetables like red onion, cherry tomatoes, and cilantro in advance. Place these components separately in airtight containers and refrigerate for up to 24 hours. This keeps freshness intact and prevents sogginess.
Make Dressing Early
The creamy dressing made from mayonnaise, sour cream, lime juice, and spices can be mixed a day ahead. Storing it in a sealed jar or bowl enhances the flavors, allowing the spices to infuse well. Keep it refrigerated and give it a good stir before use.
Assembly Just Before Serving
To maintain the crisp texture and vibrant colors, we assemble the salad shortly before serving. Toss the salad ingredients with the dressing, then top with the sliced grilled chicken and garnish with Cotija cheese, grilled lime wedges, and extra cilantro.
Quick Reheating Tip
If serving warm, reheat the grilled chicken gently in a skillet or microwave before adding to the salad. Avoid reheating the entire salad to preserve the fresh crunch of vegetables.
“Make-ahead prep not only streamlines mealtime but also deepens the harmony of bold, smoky, and zesty flavors in our Mexican Street Corn Chicken Salad.”
Using these smart prep tips simplifies the process. We can confidently serve a delicious, fresh-tasting salad anytime while reducing last-minute effort.
Storage Instructions
To keep our Mexican Street Corn Chicken Salad fresh and flavorful, proper storage is essential. Follow these steps for the best results:
- Refrigerate promptly
After assembling the salad, place it in an airtight container. Store it in the refrigerator at or below 40°F (4°C) to maintain freshness and food safety.
- Separate components for longer freshness
If planning to store leftovers for more than a day, keep the grilled chicken, corn salad, and creamy dressing in separate containers. This prevents sogginess and preserves the texture of each ingredient.
- Storage duration
Here’s a quick look at how long each component lasts in the fridge:
| Component | Refrigeration Duration | Notes |
|---|---|---|
| Grilled Chicken | Up to 3-4 days | Store in airtight container |
| Corn Salad | Up to 2 days | Best when consumed sooner |
| Creamy Dressing | Up to 4 days | Keep sealed tightly |
| Assembled Salad | Up to 1 day | Consume quickly for best taste |
- Freezing tips
We recommend against freezing the fully assembled salad due to potential texture degradation. However, grilled chicken can be frozen separately for up to 2 months and thawed before salad assembly.
- Reheating chicken
To reheat grilled chicken without drying it out, cover it loosely with foil and warm in a 325°F (160°C) oven for 10–15 minutes or microwave in short bursts, checking frequently.
- Serving after storage
Before serving refrigerated salad, allow it to sit at room temperature for 10 minutes. Toss gently to redistribute the dressing and freshen the flavors.
Remember: storing components separately and assembling salad just before serving ensures the best balance of creaminess, crunch, and vibrant flavors in our Mexican Street Corn Chicken Salad.
Conclusion
This Mexican Street Corn Chicken Salad is a vibrant and satisfying dish that brings bold flavors and fresh ingredients together effortlessly. Whether you’re looking for a quick meal or something to impress at your next gathering, it hits all the right notes.
With simple prep, versatile components, and easy storage tips, it’s a recipe that fits seamlessly into our busy lives without sacrificing taste. We’re confident this salad will become a favorite go-to for anyone craving a delicious and nutritious twist on classic Mexican street food.
Frequently Asked Questions
What is Mexican Street Corn Chicken Salad?
Mexican Street Corn Chicken Salad is a flavorful dish that combines grilled chicken with charred corn, fresh vegetables, a creamy dressing, and zesty spices inspired by traditional Mexican street corn (elote).
What ingredients do I need for this salad?
You’ll need grilled chicken breasts seasoned with chili powder, cumin, smoked paprika, and garlic powder, charred corn kernels, cherry tomatoes, red onion, Cotija cheese, lime, mayonnaise, sour cream, and spices for the dressing.
How do I grill the chicken for the salad?
Season the chicken breasts with spices and grill them over medium-high heat until they reach an internal temperature of 165°F, ensuring they are juicy and fully cooked.
Can I prepare this salad ahead of time?
Yes, you can grill the chicken and prepare the dressing and corn a day in advance. Store ingredients separately and assemble the salad just before serving for best freshness.
How should I store leftover Mexican Street Corn Chicken Salad?
Store the salad in an airtight container in the refrigerator. For longer freshness, keep components like grilled chicken, corn, and dressing separate and combine just before eating.
Can I freeze the Mexican Street Corn Chicken Salad?
It’s not recommended to freeze the fully assembled salad as the texture may change. However, you can freeze the grilled chicken separately for up to 2 months.
What sides pair well with this salad?
Serve the salad with warm tortillas, black bean and avocado salsa, or Mexican rice. Beverages like agua fresca, margaritas, or Mexican lager also complement the dish well.
Is this salad suitable for quick weeknight meals?
Yes, this salad is easy to make with simple ingredients and quick grilling, making it perfect for a nutritious and flavorful weeknight dinner.
Can I customize the recipe?
Absolutely! You can adjust spices, add more fresh vegetables, swap Cotija for feta cheese, or include extra herbs like cilantro for personalized flavor.
Should I serve the salad warm or cold?
The salad can be enjoyed warm or chilled. Flavors tend to meld beautifully when refrigerated, but it’s also delicious served immediately after assembly.