Mexican Street Corn Chicken Salad: A Flavor Fiesta!

Get ready to transport your taste buds south of the border with this vibrant and flavorful Mexican Street Corn Chicken Salad! It’s a delightful twist on the classic street food, Elote, combining the sweetness of corn, the creaminess of a tangy dressing, and the satisfying protein of chicken. This salad is perfect for potlucks, picnics, summer barbecues, or even a quick and easy weeknight dinner. It’s a guaranteed crowd-pleaser that brings a burst of sunshine to any meal.

## What is Mexican Street Corn (Elote)?

Before we dive into the recipe, let’s quickly understand the inspiration behind it: Mexican Street Corn, also known as Elote, is a beloved street food staple in Mexico. It typically consists of grilled corn on the cob, slathered in mayonnaise, cotija cheese (a salty, crumbly Mexican cheese), chili powder, and a squeeze of lime juice. The combination of sweet, savory, spicy, and tangy flavors is simply irresistible.

## Why This Chicken Salad Works

This Mexican Street Corn Chicken Salad takes all those amazing Elote flavors and transforms them into a refreshing and portable salad. Here’s why it’s a winner:

* **Flavor Explosion:** The combination of sweet corn, savory chicken, creamy dressing, and zesty lime creates a complex and addictive flavor profile.
* **Versatile:** Enjoy it as a main course, side dish, or even a topping for tacos or tostadas.
* **Easy to Make:** This recipe is surprisingly simple and requires minimal cooking. It’s perfect for busy weeknights.
* **Customizable:** Easily adapt the recipe to your liking by adjusting the spice level, adding different vegetables, or substituting ingredients.
* **Perfect for Sharing:** It’s a great dish to bring to gatherings and potlucks.

## Ingredients You’ll Need

Here’s a comprehensive list of the ingredients you’ll need to create this culinary masterpiece:

* **Chicken:** 2 cups cooked and shredded chicken (rotisserie chicken is a great shortcut!)
* **Corn:** 2 cups fresh or frozen corn kernels (if using frozen, thaw and roast or grill for best flavor)
* **Mayonnaise:** ½ cup, full-fat or light
* **Sour Cream:** ¼ cup (Greek yogurt can be substituted for a tangier flavor)
* **Cotija Cheese:** ½ cup, crumbled (feta cheese can be used as a substitute)
* **Red Onion:** ¼ cup, finely diced
* **Jalapeño:** 1-2 tablespoons, finely diced (remove seeds for less heat)
* **Cilantro:** ¼ cup, chopped
* **Lime Juice:** 2 tablespoons, freshly squeezed
* **Chili Powder:** 1 teaspoon
* **Garlic Powder:** ½ teaspoon
* **Cumin:** ¼ teaspoon
* **Salt:** To taste
* **Black Pepper:** To taste
* **Optional Add-ins:** Avocado (diced), bell peppers (diced), black beans, cherry tomatoes (halved)

## Equipment Needed

* Large Mixing Bowl
* Measuring Cups and Spoons
* Cutting Board
* Knife
* Grill or Oven (for roasting corn, optional)

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create your own delicious Mexican Street Corn Chicken Salad:

**Step 1: Prepare the Corn**

The corn is a star ingredient, so let’s make sure it shines. You have a few options here:

* **Fresh Corn on the Cob (Grilled):** Preheat your grill to medium heat. Brush the corn with a little oil and grill for 10-15 minutes, turning occasionally, until lightly charred and cooked through. Let cool slightly, then cut the kernels off the cob.
* **Fresh Corn on the Cob (Roasted):** Preheat your oven to 400°F (200°C). Shuck the corn and place it on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned. Let cool slightly, then cut the kernels off the cob.
* **Frozen Corn:** Thaw the frozen corn completely. For enhanced flavor, you can roast it in the oven at 400°F (200°C) for 10-15 minutes or sauté it in a pan with a little oil until lightly browned.
* **Canned Corn:** Drain and rinse canned corn thoroughly. While convenient, canned corn will have a softer texture and less flavor than fresh or frozen.

**Step 2: Prepare the Chicken**

If you’re using rotisserie chicken, simply shred the meat and set it aside. If you’re cooking chicken from scratch, here are a few options:

* **Boiled Chicken:** Place chicken breasts in a pot of water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Let cool slightly, then shred with two forks.
* **Baked Chicken:** Preheat your oven to 375°F (190°C). Season chicken breasts with salt, pepper, and any other desired spices. Bake for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks.
* **Grilled Chicken:** Grill chicken breasts over medium heat for 6-8 minutes per side, or until cooked through. Let cool slightly, then shred with two forks.

**Step 3: Prepare the Dressing**

In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, salt, and pepper. Taste and adjust seasonings as needed. Don’t be afraid to add a pinch of cayenne pepper for extra heat!

**Step 4: Assemble the Salad**

In a large mixing bowl, combine the cooked chicken, prepared corn, diced red onion, diced jalapeño (if using), and chopped cilantro. Pour the dressing over the mixture and gently toss to coat everything evenly.

**Step 5: Add the Cheese**

Gently fold in the crumbled cotija cheese (or feta cheese). Be careful not to overmix, as the cheese can crumble further.

**Step 6: Chill and Serve**

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for developing the best flavor. Before serving, give the salad another gentle toss. Garnish with extra cilantro and a sprinkle of chili powder, if desired.

## Tips for the Best Mexican Street Corn Chicken Salad

* **Roast or Grill the Corn:** This adds a smoky char that elevates the flavor of the salad.
* **Use Fresh Lime Juice:** Bottled lime juice simply doesn’t compare to the bright, zesty flavor of fresh lime juice.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Aim for tender and juicy chicken.
* **Adjust the Spice Level to Your Liking:** If you’re sensitive to spice, start with a smaller amount of jalapeño and chili powder. You can always add more later.
* **Let the Salad Chill:** Chilling the salad allows the flavors to meld together and enhances the overall taste.
* **Add Avocado Just Before Serving:** Avocado can brown quickly, so it’s best to add it right before serving to maintain its vibrant green color.
* **Taste and Adjust Seasonings:** Don’t be afraid to taste and adjust the seasonings to your liking. A little extra salt, pepper, or lime juice can make a big difference.

## Variations and Additions

This recipe is a great starting point, but feel free to get creative and customize it to your own preferences. Here are a few ideas:

* **Add Black Beans:** Add a can of drained and rinsed black beans for extra protein and fiber.
* **Add Bell Peppers:** Diced bell peppers (red, yellow, or orange) add a pop of color and a crunchy texture.
* **Add Cherry Tomatoes:** Halved cherry tomatoes add a burst of sweetness and acidity.
* **Make it Spicy:** Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for extra heat.
* **Use a Different Cheese:** Try using crumbled queso fresco or Monterey Jack cheese instead of cotija or feta.
* **Add a Smoky Flavor:** Add a pinch of smoked paprika to the dressing for a smoky flavor.
* **Make it a Salad Bowl:** Serve the chicken salad over a bed of lettuce with your favorite toppings, such as avocado, tortilla strips, and a dollop of sour cream.
* **Serve it in Tacos or Tostadas:** Use the chicken salad as a filling for tacos or tostadas for a fun and flavorful meal.
* **Make it Vegetarian/Vegan:** Replace the chicken with grilled halloumi cheese or grilled tofu. Use vegan mayonnaise and sour cream substitutes. Omit the cotija cheese or use a vegan cheese alternative.

## Serving Suggestions

This Mexican Street Corn Chicken Salad is incredibly versatile and can be served in a variety of ways:

* **As a Main Course:** Serve it as a light and refreshing lunch or dinner.
* **As a Side Dish:** Pair it with grilled meats, fish, or vegetables.
* **As a Potluck Dish:** It’s a guaranteed crowd-pleaser at potlucks and barbecues.
* **In Sandwiches or Wraps:** Use it as a filling for sandwiches or wraps.
* **With Tortilla Chips:** Serve it as a dip with tortilla chips.

## Make-Ahead Instructions

This salad can be made ahead of time, which makes it perfect for meal prepping or entertaining. You can prepare the individual components (corn, chicken, dressing) separately and store them in the refrigerator for up to 3 days. When you’re ready to serve, simply combine all the ingredients and toss gently.

## Storage Instructions

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, so you may need to drain off any excess liquid before serving. It is not recommended to freeze this salad, as the mayonnaise and other ingredients may separate and become unappetizing.

## Nutritional Information (Approximate per Serving)

* Calories: 350-450
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 15-25g
* Fiber: 3-5g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

## Conclusion

This Mexican Street Corn Chicken Salad is a vibrant and flavorful dish that’s sure to become a new favorite. It’s easy to make, customizable, and perfect for any occasion. So, gather your ingredients, follow the steps, and get ready to enjoy a fiesta in your mouth! Don’t forget to share your creations with us – we’d love to see your variations and serving suggestions!

## Recipe Card

**Mexican Street Corn Chicken Salad**

A vibrant and flavorful salad combining the sweetness of corn, the creaminess of a tangy dressing, and the satisfying protein of chicken.

**Prep Time:** 20 minutes
**Cook Time:** 15 minutes (optional, for roasting/grilling corn)
**Chill Time:** 30 minutes
**Total Time:** 1 hour 5 minutes

**Yields:** 6-8 servings

**Ingredients:**

* 2 cups cooked and shredded chicken
* 2 cups fresh or frozen corn kernels
* ½ cup mayonnaise
* ¼ cup sour cream
* ½ cup crumbled cotija cheese
* ¼ cup finely diced red onion
* 1-2 tablespoons finely diced jalapeño
* ¼ cup chopped cilantro
* 2 tablespoons fresh lime juice
* 1 teaspoon chili powder
* ½ teaspoon garlic powder
* ¼ teaspoon cumin
* Salt and pepper to taste

**Instructions:**

1. Prepare the corn: Grill, roast, or sauté the corn until cooked through. Let cool and cut kernels from the cob (if applicable).
2. Prepare the chicken: Cook and shred the chicken.
3. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
4. Assemble the salad: In a large bowl, combine chicken, corn, red onion, jalapeño, and cilantro. Pour dressing over the mixture and toss gently.
5. Add the cheese: Gently fold in the cotija cheese.
6. Chill and serve: Cover and refrigerate for at least 30 minutes. Garnish with extra cilantro and chili powder before serving.

**Notes:**

* Adjust spice level to your liking.
* Add avocado just before serving to prevent browning.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.