Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad combines Mexican Street Corn (Elote) and Chicken Salad! Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious!

Love chicken salad? Try my Honey Mustard Chicken Salad Sandwiches, Pesto Chicken Salad, or Curry Chicken Salad.

Mexican Street Corn Chicken Salad

I love Mexican Street Corn flavors! Whether in pasta salad, sweet potatoes, or corn chowder, I can’t get enough. Today, I’m making a chicken salad with those flavors. I never say no to a chicken salad sandwich, especially when it’s got street corn flavors!

This Mexican Street Corn Chicken Salad is full of flavor and texture, from crispy corn to creamy avocados. The chili-lime dressing with spices, lime juice, and mayo complements the smoky corn.

Mexican Street Corn Chicken Salad Dressing

• Mayo: Use good quality, full-fat mayo like Hellman’s or Best Foods.
• Lime: Use fresh lime juice and zest for the best flavor. If you use citrus often, having a good citrus juicer and mini grater is really handy!
• Spices: Add chili powder, paprika, and ground cumin for a delicious smoky flavor.
• Sriracha or hot sauce: Adjust the amount to your spice preference. Want more heat? Add 1/8 teaspoon of cayenne pepper.
• Salt & Pepper: Season to taste.

Salad Ingredients

• Chicken: Use store-bought rotisserie chicken or grilled taco chicken. Both work great for this Mexican Street Corn Chicken Salad.
• Avocado: Make sure it’s ripe for the best taste and texture. It should feel like touching your nose when you press it gently.
• Fresh herbs: Cilantro and green onions add fresh flavors. If you don’t like cilantro, just use more green onions.
• Jalapeño: Wear gloves to keep your hands safe. Remove the seeds and ribs before chopping. Skip it if you don’t want it spicy, or add more if you do!
• Red bell pepper: Adds sweet taste, crunch, and color. You can use orange or yellow pepper instead if you like.

How To Make Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad Serving Suggestions

• Croissants: My favorite way is on buttery croissants. Add lettuce, pile on the chicken salad, and enjoy!
• Toasted Bread: Spread the salad on your favorite toasted hearty bread.
• Tostada: My kids love it on a crispy tostada shell. Spread guacamole on the shell, then add the chicken salad.
• With Chips: Serve the salad in a big bowl with corn chips for a nice crunch.
• Cheese Topping: Don’t forget a sprinkle of cheese on top. For a more authentic flavor, try Cotija cheese, found near specialty cheeses in the grocery store.

More Easy Rotisserie Chicken Recipes

• Rotisserie Chicken Stir-Fry with frozen stir-fry veggies.
• Chicken Shawarma Wraps with the best sauce.
• Rotisserie Chicken Recipes three recipes made with one chicken!
• Coconut Chicken and Rice with a tasty cilantro sauce.
• Rotisserie Chicken Tacos with the best seasoning blend!

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5 from 7 votes

Mexican Street Corn Chicken Salad

By Chelsea Lords

Mexican Street Corn Chicken Salad bring together tender chicken, smoky corn, creamy avocado, and crunchy peppers in a zesty chili-lime dressing. So good!

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Equipment

• Large pan

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons unsalted butter
• ▢ 3 cups frozen corn or fresh corn, see note 1
• ▢ 3 cups diced rotisserie chicken
• ▢ 1 large red bell pepper finely diced
• ▢ 1/4 cup finely chopped cilantro see note 2
• ▢ 1/4 cup green onions
• ▢ 1 tablespoon finely diced jalapeño optional
• ▢ 1 large ripe avocado diced, see note 3

Dressing

• ▢ 1/2 cup mayo full-fat, see note 4
• ▢ 1/2 teaspoon chili powder
• ▢ 1/2 teaspoon paprika
• ▢ 1/8 teaspoon ground cumin
• ▢ 1 teaspoon sriracha sauce or hot sauce
• ▢ 1 to 2 large limes
• ▢ Salt and pepper
• ▢ Serving suggestions see note 5

Instructions 

• In a large pan, melt the butter over high heat. Add the corn and cook for 6–10 minutes, stirring occasionally until nicely browned. Season with salt (I add 1/2 teaspoon). Transfer corn to a large bowl and cool completely.
• Add all the salad ingredients and dressing ingredients to a large bowl. Add 1/4 teaspoon lime zest and 3 tablespoons lime juice. Season with salt (I add 1/4 teaspoon) and pepper (I add 1/8 teaspoon). Gently stir until well combined and serve immediately.
• Serving: See note 5.

Video

Recipe Notes

Note 1: If using fresh corn, cut kernels off the cob and measure.

Note 2: If you don’t like either cilantro or green onions, leave it out. Measure 1/4 cup after chopping/slicing.

Note 3: Ensure the avocado is ripe. Add it last to keep it from browning.

Note 4: Use good quality, full-fat mayo. Hellman’s/Best Foods is recommended.

Note 5: Serving Suggestions:

• Use some Cotija cheese!
• Croissants: Serve on big, buttery croissant rolls with lettuce.
• Toasted Bread: Use hearty whole wheat bread.
• Tostada: Top tostada shells with guacamole and the chicken salad.
• Chips: Serve with corn chips in a big bowl.
• Wrap: Fold it up in a tortilla with some lettuce!

Nutrition Note: Calories only include the filling. Bread calories will vary.

Storage: Without the avocado, this salad stores well in an airtight container in the fridge for 3–4 days. Store salad and avocado separately if keeping leftovers or omit the avocado.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 23.4g | Protein: 12.9g | Fat: 23.3g | Cholesterol: 55.6mg | Sodium: 99.6mg | Fiber: 5g | Sugar: 7.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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