Street corn chicken salad combines shredded rotisserie chicken, fire-roasted corn, red and green bell peppers, and a creamy lime dressing. Greek yogurt and mayonnaise coat the vegetables, while Cotija adds a salty finish.
This version is assembled cold with canned corn and already-cooked chicken, making six smaller salad portions. The diced peppers provide crunch without needing another pan, and avocado is an optional topping to add just before eating.
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Why This Recipe Works
The yogurt-and-mayonnaise base holds the lime and spices against the chicken instead of pooling at the bottom. Well-drained corn keeps the dressing creamy. Small, evenly diced peppers and onion spread their crunch through each forkful, while a modest amount of Cotija seasons the whole bowl.
Ingredients
Use a 14-ounce can of fire-roasted corn and drain it thoroughly in a strainer. Its browned kernels give this variation a different flavor from plain canned corn. Choose plain Greek yogurt with 2% milk fat or more for the intended creamy base. Pull the rotisserie meat from the bones and remove skin or gristle before measuring two cups. Zest the lime before juicing it. Cotija is the crumbly Mexican cheese listed here; feta can work as a tangier alternative, with a different salt level.
Dressing
- 1/2 cup plain Greek yogurt, 2% milk fat or higher
- 1/3 cup mayonnaise
- 1 lime, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
Salad Ingredients
- 14 ounces canned fire-roasted corn, drained well
- 2 cups cooked rotisserie chicken, chilled, diced or shredded
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 tablespoon cilantro, chopped
- 1 jalapeño, seeded and diced
- 1/2 small red onion, minced
- 1/4 cup Cotija, crumbled
Optional Toppings
- Tajín, optional, to taste
- avocado, diced, optional
How to Make Street Corn Chicken Salad
1. Prepare the cold ingredients. Start with chilled cooked chicken so the dairy dressing stays cold when mixed. Let the drained corn sit in a strainer while you dice the peppers. Cut the onion and jalapeño quite finely so their sharper flavors do not dominate individual bites. Remove the jalapeño seeds and pale inner ribs for less heat, and wash the peppers before cutting.
2. Whisk the dressing smooth. Combine the yogurt and mayonnaise before adding lime zest, juice, garlic, and the spices. Whisk until the color is even and no pockets of seasoning remain. The lime brightens a rich dressing, but its size varies, so taste after mixing. Remember that Cotija will add salt later; start with a light hand when seasoning the dressing.
3. Fold the salad together. Put the chicken, corn, peppers, red onion, cilantro, jalapeño, and measured cheese in a large bowl. Spoon the dressing over them and fold with a broad spatula until everything is coated. Folding preserves pieces of chicken better than vigorous stirring. If liquid collects immediately, drain it off rather than adding more yogurt to chase a thick texture.
4. Finish close to serving. Taste a forkful that includes both chicken and vegetables, then adjust the seasoning if needed. Add optional diced avocado with a few gentle turns so it stays in pieces. A light Tajín sprinkle adds extra lime-and-chile flavor at the finish. Serve cold, or cover and refrigerate until the meal; the preparation time does not include an optional extra chill.
How to Serve
Divide the bowl into six side-size portions, or use larger portions for a lunch plate. Lettuce cups, tortilla chips, or a small tortilla make convenient carriers for the creamy mixture. For a fuller Mexican-inspired meal, offer guacamole or beans alongside it. Keep the salad chilled until serving instead of leaving the full bowl out throughout a long gathering.
Storage
Refrigerate in a covered container at 40°F or below and use within 3 days, counting from when the chicken was originally cooked. Keep avocado separate for better color and texture. Stir gently before portioning if a small amount of liquid settles. Freezing softens the peppers and can separate the dairy dressing, so make only as much as you can use chilled. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Drain the canned corn well before measuring the other ingredients.
- Dice both peppers small enough to mix evenly.
- Taste after the Cotija is added before adjusting salt.
- Keep optional avocado separate when packing lunches.
Frequently Asked Questions
Can I use fresh corn?
Use cooked, cooled kernels in an amount comparable to the drained can. A grilled version brings a different roasted flavor.
Can I use leftover chicken breast?
Yes, use two cups of chilled cooked meat. Dice dry breast meat fairly small so it picks up the dressing.
How can I reduce the heat?
Choose a mild chili powder and leave out the jalapeño. Keep the optional Tajín light as well.
Is it automatically gluten-free?
Check the labels on the chicken, mayonnaise, and seasonings. Prepared products can contain ingredients that differ by brand.
Can I make the dressing ahead?
Whisk it and refrigerate it separately for the next day. Fold it into the prepared ingredients close to serving for the freshest crunch.
More Recipe Ideas
- Mexican Street Corn Salad
- Avocado Chicken Salad
- Juicy Street Corn Pasta Salad
- The Best Guacamole Recipe
Street Corn Chicken Salad
Ingredients
Dressing
- 1/2 cup plain Greek yogurt 2% milk fat or higher
- 1/3 cup mayonnaise
- 1 lime zested and juiced
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Salad Ingredients
- 14 ounces canned fire-roasted corn drained well
- 2 cups cooked rotisserie chicken chilled, diced or shredded
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 tablespoon cilantro chopped
- 1 jalapeño seeded and diced
- 1/2 small red onion minced
- 1/4 cup Cotija crumbled
Optional Toppings
- Tajín optional, to taste
- avocado diced, optional
Instructions
Assemble
- Drain the corn well. Dice both bell peppers, red onion, and seeded jalapeño; chop cilantro and shred or dice chilled cooked chicken.
- Whisk Greek yogurt, mayonnaise, lime zest and juice, garlic, chili powder, paprika, cumin, salt, and pepper until smooth.
- Fold chicken, corn, peppers, red onion, jalapeño, cilantro, and Cotija together with the dressing until evenly coated.
- Fold in optional avocado just before serving and sprinkle with Tajín if desired. Serve cold in 6 portions.
Notes
- Refrigerate covered at 40°F or below for up to 3 days, counting from the chicken’s original cooking date.
- Add avocado just before serving; freezing is not recommended.
