Street Corn Chicken Salad with Cotija and Lime

Elevate your usual chicken salad with this vibrant street corn chicken salad. It combines shredded chicken with the bright, smoky flavors of street-style corn and a creamy cotija-lime sauce for a dish that’s colorful, protein-packed, and perfect for meal prep.

Festive Chicken Salad

This street corn chicken salad is a fun, festive twist on a classic. It’s full of fresh vegetables, smoky browned corn, tangy cotija-lime sauce, and tender shredded chicken. It’s easy to make, stores well, and works as a scoopable dip, a sandwich filling, or a hearty salad over greens.

What you need

• Shredded chicken: Use leftover cooked chicken, a rotisserie bird, or pre-shredded chicken from the store.
• Veggies: Cherry tomatoes, bell pepper, and red onion add crunch and brightness.
• Corn: Frozen corn thawed and sautéed until browned gives a smoky, char-like flavor; fresh or canned corn can be used as well.
• Street corn-style sauce: A creamy mix of Greek yogurt, mayo, cotija cheese, lime juice, white wine vinegar, and a touch of paprika.
• Extras: Pickled jalapeños for tang and heat, diced avocado for creaminess, and fresh cilantro for herbaceous finish.

Serving suggestions

• With chips: Serve as a dip with tortilla chips for a satisfying snack or appetizer.
• As a wrap: Spoon into a tortilla for a handheld street corn chicken salad wrap.
• On toast or greens: Pile on toasted sourdough or serve over a bed of mixed greens for a lighter option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you plan to store the salad for several days, consider adding the avocado just before serving to keep it from browning.

Ingredients

Pickled jalapeños

• 2–4 tablespoons white vinegar (adjust depending on jalapeño size)
• ½ teaspoon salt
• 1 jalapeño, thinly sliced

Salad

• 2 cups halved cherry tomatoes
• 1 green bell pepper, diced
• ½ large red onion, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon coarse salt
• 1 lb cooked shredded chicken (about 4 cups)

Corn

• 2 tablespoons olive oil
• 20 oz frozen corn, thawed (or fresh/canned corn)
• ¾ teaspoon coarse salt

Sauce

• 1 cup full-fat Greek yogurt
• ¼ cup mayonnaise
• 2 oz cotija cheese, crumbled
• 3 tablespoons fresh lime juice
• 1 tablespoon white wine vinegar
• ½ teaspoon coarse salt
• ¼ teaspoon paprika, for dusting

Other

• 1 large avocado, pitted and diced
• ½ cup fresh chopped cilantro

Instructions

1. Pickle the jalapeños: In a small bowl whisk together the white vinegar and ½ teaspoon salt. Add the thinly sliced jalapeño, toss to combine, and set aside to quick-pickle while you prepare the rest of the salad.
2. Toss the vegetables: In a large bowl combine the halved cherry tomatoes, diced bell pepper, and minced red onion. Add the red wine vinegar and 1 teaspoon coarse salt, toss well, and let rest for at least 15 minutes to marry the flavors.
3. Brown the corn: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the thawed corn and sprinkle with ¾ teaspoon coarse salt. Let the corn sear undisturbed for 3–4 minutes so it starts to brown, then toss and continue to sauté until kernels are evenly browned. This may take 10–15 minutes total. Remove from heat and let cool slightly.
4. Make the sauce: In a medium bowl whisk together the Greek yogurt, mayonnaise, crumbled cotija, fresh lime juice, white wine vinegar, and ½ teaspoon coarse salt until smooth and creamy. Reserve the paprika for finishing.
5. Assemble the salad: Add the shredded chicken and the cooked corn to the bowl with tomatoes and other vegetables. Pour the sauce over everything and toss gently to combine so the chicken and vegetables are well coated.
6. Finish and serve: Top the salad with the quick-pickled jalapeños, diced avocado, and chopped cilantro. Dust the top with a little paprika for color and a hint of smoky flavor. Serve immediately on its own, over greens, on toast, or alongside tortilla chips.

Tips & Notes

• Adjust the vinegar amount used for pickling based on the size and heat of your jalapeño — larger peppers may need more liquid.
• You can make your own shredded chicken by poaching or roasting chicken breasts or thighs, or use store-bought rotisserie or pre-shredded chicken for convenience.
• To keep leftovers bright, add avocado right before serving. The salad flavors often improve after a few hours as they meld together.

Nutrition

Approximate per serving: Calories 334 kcal, Carbohydrates 24 g, Protein 21 g, Fat 18 g, Fiber 4 g, Sugar 3 g. Nutrition information is an estimate and should be used as a guideline.

Photography credit: Ashley McGlaughlin.