Mexican Street Corn Chicken Salad

5 from 7 votes

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 Time25

Total Time25

Course: Dinner

Cuisine: Mexican

Keyword: Mexican Street Corn Chicken Salad

Servings: servings

Author: Chelsea Lords

Cost: $10.94

Equipment

Large pan

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

US - Metric

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

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