Mexican Street Corn Chicken Salad combines tender chicken, smoky corn, and creamy avocado—all tossed in an incredible creamy dressing.

Mexican Street Corn Chicken Salad sandwiched between bread and lettuce.
chelsea

Author’s Notes

If You Love Street Corn, This One’s for You

I love Mexican Street Corn flavors—whether it’s in pasta salad, sweet potatoes, or corn chowder, I’m all in. Today, I’m bringing those flavors to chicken salad. And I never say no to a chicken salad sandwich—especially one packed with street corn flavor!

This Mexican Street Corn Chicken Salad is loaded with flavor and texture—from charred corn and creamy avocado to the chili-lime dressing that ties it all together.

I hope you love this one!

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All the dressing ingredients including cumin, sriracha, chili powder, paprika, mayo, and limes prepped out for easy assembly.

Mexican Street Corn Chicken Salad Dressing

  • Mayo: Use good quality, full-fat mayo like Hellman’s or Best Foods.
  • Lime: If you use citrus often, having a good citrus juicer and mini grater is really nice!
  • Spices: Add chili powder, paprika, and ground cumin for a delicious smoky flavor.
  • Hot sauce: Adjust the amount to your spice tolerance.
The ingredients for Mexican street corn chicken salad prepped out for easy assembly.

Salad Ingredients

The full Mexican Street Corn Chicken Salad recipe is below, but here are some tips:

  • Chicken: Use rotisserie or grilled taco chicken—both work great.
  • Avocado: Ripe is key—it should feel like the tip of your nose when gently pressed.
  • Fresh herbs: Not into cilantro? Use more green onions.
  • Jalapeño: Wear gloves, remove seeds and ribs, and chop. Skip for less heat!
  • Red bell pepper: Swap with an orange or yellow pepper if you’d like.

Featured Comment

“WOW Chelsea! This was fantastic!!!! My wife and I loved it, we put it in healthy wraps and ate it plain, will definitely be making this often!”

– Paddy
22 More Reviews
The dressing for this Mexican Street Corn Chicken Salad being whisked together.

chelsea’s recipe tip

My Favorite Ways To Eat Mexican Street Corn Chicken Salad

  • Croissants: My favorite—add lettuce and pile on the chicken salad.
  • Toasted Bread: Spoon onto your favorite toasted bread.
  • Tostada: Spread guac on a crispy shell, then add the salad—my kids love this.
  • With Chips: Serve in a bowl with corn chips for crunch.
  • Over Greens: Load the chicken salad on top of a bed of greens.
Combining all the ingredients and dressing in one large bowl for this recipe.

Variations

Change Up Your Mexican Street Corn Chicken Salad

  • Make it spicier: Add extra jalapeños or 1/8 teaspoon ground cayenne pepper.
  • Add sweetness: Stir in diced mango or pineapple.
  • Tex-Mex style: Mix in black beans and chopped cherry tomatoes.
  • Southwest version: Add roasted red peppers and black beans.
  • Smoky flavor: Toss in some crispy bacon.

Storage

How To Store And Keep Leftovers

  • How to Store It: Without avocado, this salad lasts 3–4 days in in the fridge.
  • Leftovers: If you’re saving extras, keep the avocado separate or leave it out.
  • Avocado Tip: Cut the avocado right before eating—once chopped, it browns fast.

More Easy Rotisserie Chicken Recipes

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5 from 7 votes
Mexican Street Corn Chicken Salad sandwiched between bread and lettuce.
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Mexican Street Corn Chicken Salad

By Chelsea Lords
Mexican Street Corn Chicken Salad brings together tender chicken, smoky corn, creamy avocado, and crunchy peppers in a zesty chili-lime dressing. So good!
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings

Video

Equipment

Ingredients

  • 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 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.
Final step! Please let us know how it was by leaving a review.

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. I recommend Hellman’s/Best Foods.
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, 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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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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22 Comments

  1. Rita Demo says:

    making it this weekend and plan to use fresh, local corn. What do you think about grilling the corn instead of cooking it in butter on the stovetop?

    Reply
    1. Chelsea Lords says:

      Grilling it will be delicious! I hope you enjoy!

      Reply