If you can’t tell by now, I’m obsessed with Mexican street corn, and this Street Corn Chicken Salad is a great representation of that.
A corn cob, roasted, slathered in mayo and topped with cheese and chili powder and lime juice is all I need in life to be happy.
Lately, I’ve been making a lot of recipes by riffing off the classic Mexican Street Corn, but this Street Corn Chicken Salad may take the cake.
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It’s a creamy, sweet and spicy chicken salad that is absolutely divine. I ate this with tortilla chips for lunch everyday last week and was a happy camper. I could’ve probably eaten it every day this week, too.
Roasting Your Veggies
This recipe uses roasted corn, yes. It’s not roasted corn on the cob, but it’s still extremely flavorful.
Here’s the kicker: you roast FROZEN corn for this recipe!
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Does it sound strange? Yes. It doesn’t feel right pouring a bag of frozen sweet corn on a baking sheet with raw peppers and onions. But trust me when I say it roasts up perfectly.
Season your veggies simply before roasting. I just drizzled on some olive oil and then tosses with salt, pepper and a little bit of chili powder. You don’t really need an abundance of seasonings since the veggies will develop a deep flavor after roasting.
Making the Chicken Salad
I lightened this Street Corn Chicken Salad up a bit by cutting the mayo in half, replacing it with Greek yogurt.
I did that to increase the protein and cut down on the fat. There’s still a great flavor for the chicken salad, especially since you don’t cut out *all* of the mayo.
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Once I blended the mayo and yogurt together, I seasoned it. The seasonings I used were simple: cumin, chili powder, garlic powder, salt and pepper.
Don’t forget the lime juice and cilantro! Those add even more delicious flavor to the Street Corn Chicken Salad.
Once you’ve mixed in your chicken and roasted veggies, make sure to top it off with queso fresco or cotija cheese, then serve on a bolillo or tortilla or with tortilla chips.
Enjoy!
Street Corn Chicken Salad
A creamy, spicy and flavorful chicken salad with roasted corn and pepper, cilantro and cheese.
Ingredients
Directions
- Preheat oven to 400 degrees. Add corn, bell pepper, jalapenos and onions to a large baking sheet. Drizzle oil on top and season with 2 teaspoons chili powder, salt and pepper. Toss. Roast for 20-25 minutes or until lightly charred. Let cool.
- Make the chicken salad: in a large bowl, stir together mayo, yogurt, lime juice, remaining teaspoon chili powder, garlic powder, cumin, salt and pepper. Add in cilantro, chicken and roasted veggies. Stir until well combined.
- Refrigerate salad for at least an hour. Serve topped with queso fresco or cotija cheese and inside a bolillo or tortilla or with tortilla chips for dipping.
Never thought about this combo. Well done! 👏
Thank you for the information about the Street Corn Chicken Salad. I really appreciate you sharing this flavorful and creative recipe idea. The combination of grilled chicken with sweet corn and bold seasonings sounds absolutely delicious. I’m excited to give it a try—thanks again for the great suggestion!