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This street corn Mexican chicken salad is quick, flavorful, and satisfying. It’s fresh, a little smoky, and just the right amount of zesty thanks to lime and Tajín. Best of all, it’s versatile enough to serve as a light lunch, a picnic-ready side, or a simple weeknight dinner.
about this mexican chicken salad
If you love the smoky, zesty flavors of Mexican street corn, this chicken salad is about to become your new favorite. It’s my spin on ensalada de pollo, a classic Mexican chicken salad, with a street corn twist. There’s creamy dressing, sweet corn, chili-lime seasoning, salty Cotija, and fresh cilantro, all tossed with juicy chicken for a hearty, flavor-packed salad that’s anything but ordinary.
What makes this easy recipe a winner is how versatile it is. Scoop it up with tortilla chips, pile it onto tostadas for an easy dinner, or tuck it into lettuce wraps when you want something fresh and light.
It comes together in about 15 minutes if you’ve got cooked chicken on hand (I always use the rotisserie chicken shortcut!). No endless chopping or complicated prep involced. It’s simple and bold, street corn-inspired flavor in a salad that still nods to its ensalada de pollo roots.
Why You’ll Love This Recipe
You’ll love this Mexican chicken salad because it’s:
- Quick and easy! If you have cooked chicken, it’s ready in just 15 minutes.
- Packed with smoky, zesty Mexican elote-inspired flavor.
- Ideal for serving as a main dish, side, or party dip.
- Customizable with plenty of variations.
- Make-ahead friendly and ideal for gatherings.
ingredients
Light Mayonnaise – Using light mayonnaise keeps things rich without feeling too heavy. You can use full-fat mayonnaise if you prefer.
Spice – You will need a combination of kosher salt, freshly cracked black pepper, garlic powder, chili powder, smoked paprika, Tajín, and cumin.
Lime Juice – Freshly squeezed lime juice is essential here as it brightens the dressing and ties all the flavors together.
Chicken Breast – You will need about 2 cups of chopped or shredded cooked chicken breast. Leftover rotisserie chicken is a great shortcut and works just as well. It’s our favorite way to use leftover chicken.
Corn Kernels – Fresh corn sliced off the cob is ideal, but thawed frozen corn works too.
Red Onion – Chopped red onion brings a crisp, sharp bite to the salad. You could also use white onion, but it does tend to be a bit sharper in flavor.
Cotija Cheese – You can also use queso fresco if you prefer! Feta is also a decent substitute if you can’t find cotija cheese or queso fresco.
Jalapeño – Remove the seeds if you like things mild, or leave a few in for extra spice.
Cilantro – Just a couple tablespoons of chopped fresh cilantro to bring in the freshness!
this recipe’s must-haves
You don’t need any crazy tools to make this recipe. Use a sharp chef’s knife and cutting board to prep the simple ingredients.
To make the salad, you’ll need the largest of your metal mixing bowls, a whisk, and a wooden spoon.
how to make this mexican chicken salad
make the dressing
Add mayonnaise, salt, pepper, garlic powder, chili powder, smoked paprika, Tajín, cumin, and lime juice to a large serving bowl. Whisk until well-combined and smooth.
toss the salad
Add the chicken, corn, red onion, Cotija, jalapeño, and cilantro to the dressing. Stir everything together until well coated in the dressing.
Taste and season with additional salt and pepper, if desired.
serve or chill
You can serve it right away, or cover with plastic wrap and chill in the refrigerator until ready to serve.
Tips for Success
Use rotisserie chicken to save time and add flavor.
Chill the salad for at least 1 hour before serving to let the flavors meld together more.
Leave in some jalapeño seeds if you like extra heat! You can also add a pinch of cayenne pepper.
For a lighter version, swap half the mayo for plain Greek yogurt.
variations
- Avocado Chicken Salad: To add a little more richness and creaminess, fold in diced avocado right before serving.
- Loaded with Vegetables: Stir in diced bell peppers or black beans for an even heartier version of this chicken salad. You can even add more veggies like potatoes, carrots, or pickled jalapenos. It can add so much flavor and makes a great addition.
- Spicy Kick: Mix in hot sauce, a pinch of cayenne pepper, or extra Tajín.
- Low-Carb: Serve in lettuce wraps instead of tortillas for a low-carb option.
More chicken salad recipes to enjoy: Mango Chicken Salad | Curried Chicken Salad | Pesto Chicken Pasta Salad | Buffalo Chicken Salad
faqs
Can I make this ahead of time?
Yes! You can make it up to 2 days ahead and store it in an airtight container in the fridge. Give it a quick stir before serving!
Can I freeze it?
No, we do not recommend freezing this recipe. The mayo-based dressing will separate and become watery when thawed.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 to 3 days.
Can I use canned chicken?
You can, but fresh or rotisserie chicken will give you better flavor and texture. Canned chicken can make it a bit mushy.
Need more inspiration for more healthy salads? Check out my salads recipe page!
how to serve with mexican chicken salad
We love to serve this as a light quick lunch with tortilla chips or crackers (like saltine crackers!). You can also stuff this salad into tortillas for quick tacos or wraps, add a scoop on top of leafy greens (like romaine lettuce) for a slad bowl, or pair it with rice or quinoa for a more filling option. It also works well for a potluck or in a chicken salad sandwich!
how to store
Store leftovers in an airtight container for up to 3 days in the fridge.
more of our favorite chicken recipes
Want to add more flavor to weeknight chicken? Try this easy Mexican chicken marinade.
Chipotle braised chicken thighs are smoky and flavorful, ideal for a crisp fall or winter night.
This southwest chicken salad is hearty, spicy, and smoky with a homemade chipotle dressing.
Finally, if you make this Mexican chicken salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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mexican street corn chicken salad
ingredients
- 1/2 cup light mayonnaise
- 1/2 tsp salt more to taste
- 1/4 tsp freshly cracked black pepper more to taste
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp Tajin
- 1/2 tsp cumin
- Juice of 1 lime
- 2 cups chopped, cooked chicken breast
- 2 cups fresh corn kernels you can also use frozen corn
- 1/2 cup chopped red onion
- 1/4 cup cojita cheese
- 1 jalapeno finely diced (seeds removed)
- 2 Tbsp chopped cilantro
instructions
- Add mayonnaise, salt, pepper, garlic powder, chili powder, smoked paprika, Tajin, cumin, and lime juice to a large bowl. Whisk until combined.
- Add chicken, corn, red onion, cojita cheese, jalapeno, and cilantro. Toss to coat evenly.
- Taste and season with additional salt and pepper to taste.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
