Mexican Street Corn Chicken Salad

Name: Mexican Street Corn Chicken Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 3 cups shredded cooked chicken; 1/4 cup fresh cilantro chopped (plus more for serving); ½ cup diced red onion; 1 1/2 cups frozen charred corn (defrosted); 1 jalapeño ( seeds removed and diced); 1/4 cup cotija cheese; 3/4 cup plain Greek yogurt; 1/4 cup mayonnaise; 1/4 cup fresh lime juice; 2 teaspoons tajin; ¼ teaspoon kosher salt; 8 slices of toasted sourdough; 2 cups baby arugula or microgreens

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If you’re a fan of elote, this one’s going to be your new go-to. This Mexican Street Corn Chicken Salad has all the bold, tangy, creamy flavors of street corn packed into an easy chicken salad you can throw together in about 15 minutes. It’s made with charred corn, cotija cheese, jalapeño, cilantro, and a bold, creamy Tajin-lime dressing. If you’ve already made my Mexican street corn dip, you know exactly what kind of flavors we’re going for here!

mexican street corn chicken salad atop a slice of sourdough bread on a white cutting board.

Table of Contents

Why You’ll Love This Mexican Chicken Salad Recipe

a girl wearing a black leather jacket holding a drink

This Mexican street corn chicken salad comes together in about 15 minutes, especially if you’re starting with rotisserie chicken. The dressing is creamy but not heavy, the charred corn adds real smokiness, and the Tajin and lime pack every bite with bold flavor. It tastes like elote in chicken salad form, which is exactly what it’s supposed to be!

It’s also one of the best meal prep lunches you can make. A batch lasts four days in the fridge, and honestly, it’s the lunch I look forward to most when I meal prep because it gets better as it sits. Pile it on toasted sourdough, scoop it with tortilla chips, or stuff it in an avocado. It’s high protein and genuinely hard to get tired of.

Jordan

Ingredients You’ll Need

a flat lay of recipe ingredients for street corn chicken salad

Shredded cooked chicken: Rotisserie chicken is the easiest option. Pull it apart, give it a rough chop for bite-sized pieces, and you’re done. Chicken breasts or thighs work too– just make sure it’s well seasoned for the best flavor.
Frozen charred corn, defrosted: This is the ingredient that makes this taste like street corn instead of just chicken salad with corn in it. The char adds smokiness you don’t get from plain frozen or canned corn. Trader Joe’s frozen charred corn is a great option. Defrost fully and pat dry before using.
Jalapeño: Removing the seeds keeps the heat manageable for most people. Leave a few in if you want more of a kick.
Cotija cheese: This salty, crumbly cheese is what gives the salad its classic elote flavor. You can find it in the specialty cheese section at most grocery stores. Feta is the best substitute if you can’t track it down.
Greek yogurt and mayonnaise: Yogurt keeps it light and adds protein, while mayo brings the richness that makes it taste like actual chicken salad dressing. Mexican crema works as a swap for both if you want something richer and tangier.
Fresh lime juice: This adds a bright, tangy flavor to the dressing. Fresh-squeezed limes are always my go-to, but a bottle will work in a pinch.
Tajin: A Mexican seasoning made from chili peppers, lime, and salt. Tangy, mildly spicy, and one of the defining flavors of elote. Find it near the spices or in the Latin foods aisle. It’s also the star of my grilled Tajin chicken, which is another fun summer recipe to try.
Fresh cilantro: Adds brightness and freshness. Leave it out or swap for sliced green onion if cilantro isn’t your thing.
Red onion: A little bite and color. Dice it small, so it distributes evenly.
Baby arugula or microgreens: Your green layer for the sandwich. Arugula’s peppery flavor works really well with the creamy dressing. Microgreens are the milder option.
Toasted sourdough: Your bread must be toasted if making the sandwich! It keeps the bread from going soggy and adds the crunch that makes every bite better.

How to Make Mexican Street Corn Chicken Salad

all of the ingredients for mexican street corn chicken salad in a mixing bowl before the dressing is added.

Step 1: Add the shredded chicken, chopped cilantro, diced red onion, defrosted charred corn, diced jalapeño, and cotija cheese to a large mixing bowl. Toss to distribute evenly before the dressing goes in.

making the tajin-lime dressing for mexican chicken salad

Step 2: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, Tajin, and kosher salt until smooth. Taste the dressing before adding it. It should be tangy, slightly spicy, and well-seasoned on its own.

mixing the dressing into the street corn chicken salad ingredients until combined in a mixing bowl

Step 3: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Taste and adjust. A little extra lime juice or a pinch more Tajin can go a long way if it needs more brightness or heat.

Step 4: To assemble the sandwiches, lay one slice of toasted sourdough on a flat surface. Top with a small handful of arugula or microgreens, then spoon a generous amount of chicken salad on top. Place the second slice over, press gently, and slice in half.

Ways to Serve it

The sourdough sandwich is my personal favorite, but this street corn chicken salad works every way you eat it.

On toasted sourdough with arugula or microgreens for the best Mexican chicken salad sandwich you’ll make at home
Scooped with tortilla chips straight from the bowl, no further assembly required
In lettuce cups for a lighter, lower-carb option
Stuffed in avocado halves for a lunch that looks way more impressive than the effort it takes
On tostadas with extra cotija and a squeeze of lime on top

If you love these flavors and want something more dinner-sized, my street corn chicken and rice bowls are built around the same elote flavors and come together in about 30 minutes.

Recipe Tips

Chop the chicken after shredding. Smaller pieces distribute evenly through the dressing and stay put in the sandwich instead of pulling out in one long strand when you take a bite.
Pat the corn dry. Frozen charred corn releases moisture as it defrosts. Wet corn thins out the dressing and makes the salad watery after a day in the fridge.
Add avocado fresh. Don’t mix it into the whole batch if you’re making this ahead. It browns quickly and will affect the appearance by day two.
Always toast the bread. Untoasted sourdough turns soft almost immediately once the dressing hits it.
Tajin on top right before serving. If you’re adding extra Tajin as a garnish, do it right before eating for the best flavor. For more ways to use it, my Mexican street corn pasta salad is another delicious option.

street corn chicken salad served between 2 slices of toasted sourdough bread.

How to Store

This street corn chicken salad stores well in an airtight container in the fridge for up to 4 days. Add avocado fresh each time rather than mixing it into the whole batch.
This salad does not freeze well– the dressing breaks down once thawed and changes the texture.

Recipe FAQs

Can I use rotisserie chicken for this Mexican chicken salad?

Yes, and it’s the recommended shortcut. Already cooked, well-seasoned, and easy to shred. It cuts the total time down to about 15 minutes.

What can I substitute for cotija cheese?

Feta. Similar salty, crumbly texture, and it works really well in this dressing.

Can I make this street corn chicken salad ahead of time?

This chicken salad actually tastes better the next day once the flavors have had time to come together. Store in an airtight container for up to 4 days. Keep the bread separate and toast it fresh when you’re ready to eat.

Is this Mexican street corn chicken salad recipe gluten-free?

The chicken salad is gluten-free. Swap in your favorite gluten-free bread if you’re serving it as a sandwich.

What corn works best?

Frozen charred corn gives you the best flavor for the least effort. Trader Joe’s carries one in their frozen section that works great. No pre-charred corn available? Char fresh, frozen or canned corn yourself in a dry cast-iron skillet over high heat until you get some color on it.