Mexican Street Corn Chicken Salad
Mexican Street Corn Chicken Salad combines shredded rotisserie chicken, charred sweet corn, cotija, cilantro, red onion, and creamy lime dressing. It is a prep-friendly lunch that can be served in tortillas, lettuce cups, sandwiches, or bowls.
Equipment
- 10- to 12-inch skillet
- Large mixing bowl
- Spatula or wooden spoon
- Cutting board and chef's knife
Ingredients
- 3 cups rotisserie chicken shredded into bite-sized pieces
- 2 cups sweet corn kernels fresh or thawed from frozen
- 1 tbsp neutral oil for searing the corn
- 1/2 cup mayonnaise full fat
- 1/4 cup sour cream or plain Greek yogurt
- 1 tsp ancho chili powder divided
- 1/2 cup cotija cheese crumbled and divided
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 2 wedges lime divided
Instructions
- Heat the oil in a wide skillet over medium-high heat and cook the dry corn for 6 to 8 minutes, stirring occasionally, until several kernels are deeply golden.
- Stir the mayonnaise, sour cream, half of the ancho chili powder, and the juice from one lime wedge together in a large bowl until smooth.
- Fold in the shredded chicken, cooled corn, most of the cotija, red onion, and cilantro until the ingredients are evenly coated.
- Chill for 15 minutes when possible, then garnish with the remaining cotija, cilantro, onion, ancho chili powder, and lime before serving.
Notes
Storage: Refrigerate in an airtight container for up to 3 days and keep the salad below 40°F / 4°C.
Reheating: This salad is served chilled or cool; do not microwave the finished mixture.
Best Tips: Dry the corn thoroughly, let it brown without constant stirring, and cool it before adding the creamy dressing.
Variations: Substitute feta for cotija, add minced jalapeño, or fold in rinsed black beans for extra texture.
Make Ahead: Prepare one day in advance and reserve the final lime, cilantro, cotija, and chili garnish until serving.