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Close up shot of Mexican Street Corn Chicken Salad in a white bowl showing golden charred corn and creamy dressing.

Mexican Street Corn Chicken Salad with Charred Corn and Creamy Lime Dressing

This Mexican Street Corn Chicken Salad features tender shredded chicken, smoky charred corn, and a zesty lime dressing. Perfect for meal prep, it combines the iconic flavors of elote with high-protein chicken for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 2 cups (300g) Chicken breast Cooked and shredded
  • 2 cups (340g) Sweet corn kernels Fresh or thawed
  • 1/2 cup (60g) Red onion Finely diced
  • 1/4 cup (15g) Fresh cilantro Chopped
  • 1/3 cup (40g) Cotija cheese Crumbled
  • 1 tsp Chili powder For dusting
  • 1 wedge Fresh lime For serving
Creamy Lime Dressing
  • 1/3 cup (80ml) Mayonnaise
  • 1/4 cup (60ml) Greek yogurt Plain, full fat preferred
  • 2 tbsp (30ml) Lime juice Freshly squeezed
  • 1/2 tsp Garlic powder
  • 1/2 tsp Kosher salt

Equipment

  • 1 Cast Iron Skillet For charring the corn kernels.
  • 1 Large white ceramic bowl For mixing and serving.
  • 1 Whisk To emulsify the dressing.

Method
 

Prepare the Corn
  1. Heat a cast iron skillet over medium-high heat with a little oil. Add corn kernels and cook undisturbed for 2-3 minutes until charred and golden-brown. Cool slightly.
Mix Dressing
  1. In a small bowl, whisk mayonnaise, Greek yogurt, lime juice, garlic powder, and salt until thick and creamy.
Assemble Salad
  1. In a large white bowl, combine shredded chicken, charred corn, red onion, and half the cilantro. Fold in the dressing until evenly coated.
  2. Top with crumbled cotija cheese, a dusting of chili powder, remaining cilantro, and a lime wedge on the side.

Notes

Use a very hot pan for the corn to get the char without overcooking.
Sub feta cheese if cotija is unavailable.