Name: Street Corn Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 red bell pepper.; 1 red onion.; 1 jalapeño pepper.; 16 oz frozen corn kernels (about 2 1/2 cups).; Olive oil cooking spray.; 1 teaspoon kosher salt, divided.; 4 cups cooked chicken breast, chopped.; 1/2 cup light mayonnaise.; 1/2 cup plain nonfat Greek yogurt.; 1 lime, zested and juiced.; 1/2 teaspoon ground cumin.; 1 teaspoon paprika.; 2 teaspoons chili powder.; 1 bunch green onions, chopped.; 1/2 cup fresh cilantro, chopped.; 1.5 ounces Cotija cheese, crumbled.

A colorful dish of shredded chicken mixed with corn, red peppers, and cilantro, topped with feta cheese and served with a lime wedge. | kitchenscroll.com

This Mexican Street Corn Chicken Salad brings together everything I love about fresh street corn and turns it into an amazing meal. I created this recipe after falling in love with elotes during my travels, combining tender chicken and roasted veggies with a creamy lime dressing. It works beautifully as a sandwich filling, salad topper or party dip.

My Favorite Things About This Recipe

The magic happens when the roasted peppers, sweet corn and onions come together with zesty lime and creamy Greek yogurt dressing. What I love most is how versatile this dish is. You can serve it so many ways and it never feels heavy even though it's packed with amazing flavors. Trust me, this will become your new go to recipe.

What You'll Need

Red Bell Pepper: Get a nice firm one for sweet roasted flavor.
Red Onion: One small one adds the perfect bite.
Jalapeno: I remove the seeds to keep it mild but leave some if you like heat.
Frozen Corn: One cup works perfectly when roasted.
Olive Oil Spray: Just enough to help everything roast nicely.
Kosher Salt: You'll need about a teaspoon total.
Cooked Chicken Breast: Two cups cut into nice bite sized pieces.
Light Mayo: Two tablespoons give the perfect creaminess.
Plain Non Fat Greek Yogurt: Half a cup makes it tangy and light.
Fresh Lime: One juicy lime for brightness.
Spices: I use half teaspoon each of paprika, cumin and chili powder.
Cilantro: Quarter cup fresh chopped brings everything together.
Scallions: Two chopped up for extra flavor.
Cotija Cheese: Quarter cup crumbled on top is perfect.

Kitchen Essentials

Baking Sheet: Any regular sheet pan works great.
Mixing Bowls: You'll need a couple for putting it all together.
Knife and Cutting Board: For prepping everything.
Oven: Set it to 400°F for perfect roasting.

Start With Roasting

Getting Everything Ready: Cut up your red pepper, onion and jalapeno into nice chunks. Put them on your pan with the corn.
Into the Oven: Give everything a light spray of olive oil, sprinkle with salt and roast at 400°F. It usually takes about 20 minutes until everything looks gorgeous and caramelized.

A colorful platter of shredded chicken mixed with corn, diced vegetables, cilantro, lime wedges, and topped with crumbled cheese. | kitchenscroll.com

Making The Dressing

Mix Your Base: In your bowl mix up the mayo, yogurt and plenty of lime zest and juice.
Season It Up: Now add your paprika, cumin, chili powder and remaining salt. Give it a good stir until it's smooth and creamy.

Putting It All Together

Prep Your Chicken: Cut your chicken into nice bite sized pieces and toss it in the bowl with your dressing.
Add The Good Stuff: Now mix in those beautiful roasted veggies, fresh cilantro and scallions until everything is coated.

The Final Touch

Add The Cheese: Sprinkle that crumbly Cotija cheese all over the top.
Make It Pretty: I love adding some extra cilantro leaves and a lime wedge on top.

Ways To Serve It

This salad is so versatile in my kitchen. Sometimes I stuff it in warm tortillas, pile it on crisp lettuce or serve it with crunchy vegetables and crackers for dipping. It makes the most amazing filling for tacos too.

Keeping It Fresh

In The Fridge: Pop it in an airtight container and it stays fresh for 3 days. Just give it a quick stir before serving.
Meal Planning: I love dividing it into containers with fresh greens for easy grab and go lunches.

A white serving dish filled with a colorful mix of shredded chicken, corn, red and green bell peppers, topped with cilantro, crumbled cheese, and lime wedges. | kitchenscroll.com

Mix It Up

Make It Veggie: Skip the chicken and use roasted chickpeas instead.
Cheese Swaps: Feta or parmesan work great if you can't find Cotija.
Spice It Up: Add fresh jalapeno or your favorite hot sauce for extra kick.

Common Cooking Mistakes

Watch The Veggies: Keep an eye on them while roasting. You want them golden not mushy.
Don't Skip The Lime: The fresh citrus really makes everything pop.
Mix Well: Take time to stir everything together so each bite is perfect.

Kitchen Secrets

Extra Flavor Boost: Try charring your corn in a hot skillet for smokier taste.
Chicken Tips: Season your chicken with taco spices before cooking.
Make It Your Own: Play with the spice amounts until it's just right for you.

Perfect Pairings

Serve this alongside some crunchy tortilla chips, fluffy Mexican rice or fresh guacamole. If you're hosting friends, it's wonderful with cold margaritas or lime sparkling water.

Quick Answers

Can I use canned corn? Absolutely. Just drain it well and pat it dry before roasting.
No Cotija cheese? Feta works beautifully as a substitute.
Planning ahead? Make it the day before. The flavors get even better.

A colorful dish of shredded chicken mixed with corn, diced peppers, cilantro, and topped with feta cheese, garnished with lime wedges. | kitchenscroll.com

Quick Fixes

Too Thick? Add a splash of lime juice or a tiny bit of water.
Needs More Sauce? Mix in extra yogurt or mayo until it's just right.

My Secret Tips

Fresh roasted chicken makes such a difference in this recipe. And never skimp on the lime zest. It adds this amazing burst of flavor that makes everything taste bright and fresh.

Share The Love

This makes such a thoughtful homemade gift. I love packing it in pretty glass containers topped with cheese and lime wedges for friends who need a helping hand with meals.

Party Perfect

Every time I bring this to gatherings people ask for the recipe. It's perfect for dipping with chips or making mini street corn tacos that disappear in minutes.

Time to Dig In

This recipe brings all my favorite Mexican street food flavors right to your kitchen. The combination of smoky roasted vegetables, zesty lime and creamy dressing creates something truly special. Enjoy every delicious bite!

Frequently Asked Questions

→ How long does this chicken salad keep?: Store in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day as they meld together.
→ Can I use rotisserie chicken?: Yes, rotisserie chicken works great and saves time. Just remove the skin and chop or shred the meat to use in the salad.
→ What can I substitute for Cotija cheese?: If you can't find Cotija, use crumbled feta cheese instead. It has a similar salty, crumbly texture that works well in this recipe.
→ How spicy is this salad?: The heat level is moderate with one jalapeño. Remove the seeds and membranes for less heat, or skip the jalapeño altogether for a mild version.
→ What are some serving suggestions?: Serve over greens, with crackers, wrapped in lettuce leaves, or in a sandwich. It also works great in a wrap or pita pocket for an easy lunch.

Street Corn Chicken Salad