This Street Corn Chicken Salad is packed with juicy chicken, charred corn, cotija cheese, cilantro, and a creamy chili lime dressing. Easy, high protein, meal prep friendly, and perfect for summer lunches and dinners.
This Street Corn Chicken Salad combines everything you love about Mexican street corn with a hearty, protein-packed chicken salad that’s perfect for meal prep, lunches, and easy summer dinners. Tender chicken, sweet charred corn, crisp vegetables, cotija cheese, fresh cilantro, and a creamy chili lime dressing come together in every bite.
It’s fresh, satisfying, and loaded with flavor while being simple enough for busy weekdays. Whether you serve it over romaine, scoop it into lettuce cups, or enjoy it straight from the bowl, this easy chicken salad is guaranteed to become a summer favorite.
Why You’ll Love This Street Corn Chicken Salad
- Packed with protein from chicken breast
- Easy to make in about 30 minutes
- Great for meal prep lunches
- Loaded with fresh summer flavors
- Perfect for serving over greens or in lettuce wraps
- Inspired by the smoky, tangy flavors of street corn
- Naturally gluten-free
What is Street Corn Chicken Salad?
Street Corn Chicken Salad is a protein-packed salad inspired by the flavors of traditional Mexican street corn. Sweet corn is lightly charred and combined with juicy chicken, cotija cheese, cilantro, lime, and smoky spices for a fresh and flavor-packed meal!
The creamy chili lime dressing ties everything together and gives the salad its signature street corn flavor.
Ingredients You’ll Need
For the Salad
- 1 1/2 pounds cooked chicken breast, diced or shredded
- 3 cups corn kernels (fresh, frozen, or fire-roasted)
- 1/2 medium red onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1 avocado, diced (optional)
- Chopped romaine lettuce for serving
- Lime wedges for serving
For the Creamy Chili Lime Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey (optional)
- 1 tablespoon chopped cilantro
How to Make Street Corn Chicken Salad
Step 1: Char the Corn
Heat a large skillet over medium-high heat.
Add the corn and cook for 6 to 8 minutes, stirring occasionally, until lightly charred in spots. Remove from the heat and allow it to cool slightly.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, pepper, honey if using, and cilantro.
Step 3: Assemble the Salad
Add the chicken, charred corn, red onion, bell pepper, jalapeño, and cotija cheese to the bowl with the dressing.
Toss until evenly coated.
If serving immediately, gently fold in the avocado.
Step 4: Serve
Serve over chopped romaine lettuce, in lettuce cups, wrapped in tortillas, or enjoy it straight from the bowl.
Garnish with additional cotija cheese, cilantro, chili powder, and fresh lime wedges.
Tips for the Best Street Corn Chicken Salad
Use Rotisserie Chicken
Rotisserie chicken makes this recipe incredibly easy while adding extra flavor.
Char the Corn
Even a few minutes in a hot skillet creates the smoky flavor that makes this salad taste like street corn.
Add Avocado Just Before Serving
If you’re making this ahead, wait to add the avocado until serving time to keep it fresh.
Don’t Skip the Lime
Fresh lime juice brightens the entire salad and balances the creamy dressing.
Variations
Make it Dairy-Free
Skip the cotija cheese or use your favorite dairy-free alternative.
Add Black Beans
For extra fiber and texture, stir in a drained and rinsed can of black beans.
Use Chicken Thighs
Grilled or roasted chicken thighs add even more flavor and stay extra juicy.
Meal Prep and Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
For the best texture:
- Store avocado separately.
- Store romaine separately.
- Add garnishes just before serving.
This makes an excellent meal prep lunch for busy weekdays.
Serving Suggestions
This Street Corn Chicken Salad is delicious served:
- Over chopped romaine lettuce
- In lettuce wraps
- With tortilla chips or crackers for scooping
- Stuffed into wraps
- Alongside fresh fruit for an easy summer meal
Frequently Asked Questions
Can I use frozen corn?
Yes. Thaw the corn first and then char it in a hot skillet for the best flavor.
What type of chicken works best?
Cooked chicken breast, rotisserie chicken, or grilled chicken thighs all work well in this recipe.
Can I make this ahead of time?
Yes. The salad can be prepared up to 3 days ahead. Add avocado and garnishes just before serving.
Is Street Corn Chicken Salad spicy?
Not very. The chili powder adds flavor rather than heat. For a spicier version, leave the seeds in the jalapeño or add extra chili powder.
Can I serve this as a main dish?
Absolutely! With plenty of protein from the chicken and healthy fats from the dressing, it’s hearty enough for lunch or dinner.
If you’re looking for a fresh, high-protein meal that’s packed with summer flavor, this Street Corn Chicken Salad is the perfect recipe!
The combination of juicy chicken, smoky charred corn, creamy chili lime dressing, and fresh herbs creates a satisfying salad that’s ideal for lunches, meal prep, potlucks, and easy weeknight dinners.
Make a batch today and enjoy flavorful, ready-to-eat meals all week long!
Street Corn Chicken Salad
Ingredients
For the Salad:
- 2 1/2 cups cooked and shredded or diced chicken I used rotisserie
- 2 1/2 cups corn kernels fresh cut from about 4 ears of corn, frozen and thawed, or fire-roasted
- 1/2 medium red onion finely diced
- 1 red bell pepper diced
- 1 jalapeño seeded and minced
- 1/2 cup cilantro chopped
- 1/2 cup crumbled cotija cheese*
- 1 avocado diced (optional; add just before serving)
- 1-2 romaine hearts for serving
- Lime wedges for serving
Creamy Street Corn Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt**
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey optional, balances acidity
- 1 tablespoon chopped cilantro
Instructions
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First, char the corn. Heat a large skillet over medium-high heat. Add the corn kernels in a single layer and cook, stirring occasionally, until lightly charred in spots, about 6-8 minutes. Remove from the heat and allow to cool slightly. If using grilled corn, simply slice the kernels from the cobs.
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Next, make the dressing. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, pepper, honey, if using, and cilantro. Taste and adjust salt or lime juice as desired.
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In a large serving bowl add the chicken, cooled corn, red onion, red bell pepper, cilantro, jalapeño and cotija cheese. Toss with most of the dressing and stir until everything is evenly coated. Add the remaining dressing if needed. Fold in the avocado if serving immediately.
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Serve chilled or at room temperature, piled over chopped romaine, tucked into lettuce cups, stuffed into wraps, scooped with tortilla chips, or enjoyed straight from the bowl! Garnish with extra cotija, cilantro, chili powder, and lime wedges.
Recipe Notes
*Use dairy-free feta-style cheese, or simply omit for dairy-free.
**Use additional mayo for dairy-free.
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