Home > Lunch > Sandwiches > Mexican Street Corn Chicken Salad Mexican Street Corn Chicken Salad July 13, 2024 | 16 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Cook Corn: Melt butter in a large pan over high heat. Add corn and cook for 6-10 minutes until browned. Move to a bowl and let it cool. Mix Salad: In a big bowl, mix chicken, corn, bell pepper, cilantro, green onions, jalapeño, and avocado. Make Dressing: In a small bowl, mix mayo, lime juice, lime zest, chili powder, paprika, cumin, Sriracha, salt, and pepper. Combine: Pour dressing over the salad and gently stir until mixed well. Serve: Enjoy on croissants, toasted bread, tostada shells, or with corn chips. Change Up This Mexican Street Corn Chicken Spicy Kick: Add more jalapeños or use spicy mayo in the dressing. Tropical Flavor: Add diced mango or pineapple for some sweetness. Tex-Mex: Add in some black beans and diced cherry tomatoes. Southwest: Mix in roasted red peppers and black beans. Add A Smoky Flavor: Add crispy bacon bits. 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. STORAGE Mexican Street Corn Chicken Salad Storage Without the avocado, this salad stores well in an airtight container in the fridge for 3-4 days. If you want to store leftovers, keep the salad and avocado separate or leave out the avocado. Dice the avocado last, just before serving, to keep it fresh. Avocados brown quickly, so don’t chop them too early. 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Street Corn Chicken Salad 5 from 7 votes - Review this recipe Mexican Street Corn Chicken Salad combines Mexican Street Corn and Chicken Salad. Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious! SAVE TO RECIPE BOX Print Recipe Mexican Street Corn Chicken Salad 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mexican Street Corn Chicken Salad combines Mexican Street Corn and Chicken Salad. Tender chicken, smoky corn, creamy avocado, and crunchy peppers are mixed in a chili-lime dressing. Delicious! Course Dinner, Main Course Cuisine Mexican Keyword Mexican Street Corn Chicken Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 servings Chelsea Lords Calories 288kcal Author Chelsea Lords Cost $8.94 Ingredients▢ 2 tablespoons unsalted butter▢ 3 cups frozen or fresh corn (Note 1)▢ 3 cups diced rotisserie chicken▢ 1 large red bell pepper, finely diced▢ 1/4 cup each: finely chopped cilantro, green onions (Note 2)▢ 1 tablespoon finely diced jalapeño, optional▢ 1 large ripe avocado, diced (Note 3)Dressing▢ 1/2 cup full-fat mayo (Note 4)▢ 1-2 large juicy limes (Note 5)▢ 1/2 teaspoon each: chili powder, paprika▢ 1/8 teaspoon ground cumin▢ 1 teaspoon Sriracha or hot sauce▢ Salt & Pepper▢ For serving: croissants or sandwich bread & lettuce OR chips/tostada shells, Cotija cheese (Note 6)US - Metric USMetric InstructionsSAUTE CORN: In a large skillet, 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.CHICKEN SALAD: Add all the salad ingredients and dressing ingredients to a large bowl. 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 6.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. Video Recipe NotesNote 1: Corn: If using fresh corn, cut kernels off the cob and measure. Note 2: Cilantro and Green Onions: If you don't like one of these herbs, leave it out. Measure 1/4 cup after chopping/slicing. Note 3: Avocado: Ensure the avocado is ripe. Add it last to keep it from browning. Note 4: Mayo: Use good quality, full-fat mayo. Hellman's/Best Foods is recommended. Note 5: Lime: Use 3 tbsp freshly squeezed lime juice + 1/4 teaspoon lime zest. Note 6: Serving Suggestions: 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! Calories: Only include the filling. Bread calories will vary. Nutrition FactsServing: 1serving | Calories: 288kcal | Carbohydrates: 23.4g | Protein: 12.9g | Fat: 23.3g | Cholesterol: 55.6mg | Sodium: 99.6mg | Fiber: 5g | Sugar: 7.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Oh man!!!! Absolutely awesome!!!!! Couldn’t get enough!!!! Thanks Chelsea for an outstanding dinner that is now in our rotation Reply
WOW Chelsea! This was fantastic!!!! My wife and I loved it, we put it in healthy wraps and ate it plain, will definitely be makeing this often! Reply
Chelsea, we loved this recipe! I didn’t have any Sriracha or hot sauce, but we’re okay with less spice 🙂 Served it on lettuce and croissants, and with fresh blueberries and strawberries. Thanks so much for sharing!! Reply
I haven’t actually eaten the salad yet but made the dressing ahead of time. T o e it tasted flat and sour until I added a couple teaspoons of sugar. After that i thought the dressing was great Reply
Glad you were able to make it to your taste preferences! 🙂 Definitely shouldn’t taste sour in any scenario with these flavors so I would definitely check your expiration dates! Reply
Loved it. Used a “fold it”. Had to add extra sauce my first attempt was dry, added extra sriracha on mine. Yum Reply
