Save
This Street Corn Chicken Salad is my answer to busy weekdays when I crave bold flavor but need something quick and satisfying. Rotisserie chicken and sweet fire roasted corn come together with a creamy zesty dressing for a ten minute meal you will keep coming back to. I love to pack this up for work lunches but it is also a crowd pleaser at summer picnics and potlucks.
The first time I tossed this together was on a rushed weeknight before a softball game. My family raved about the crunch and how it felt like eating street corn by the handful. Now it is a must have for summer evenings and meal prepping.
Ingredients
- Greek yogurt: for a creamy healthy base pick a thick style with higher fat for the smoothest texture
- Mayonnaise: lends extra richness and makes the dressing taste like classic street corn
- Lime: both juice and zest for fresh tangy zing — opt for limes that feel heavy and have thin skin
- Fresh garlic: gives a sharp flavor punch — always use freshly minced for best aroma
- Chili powder: brings gentle heat and a deep earthy edge — try ancho chili powder if you want mild spice
- Paprika: for subtle smokiness — Spanish smoked paprika is my top pick when I have it
- Cumin: boosts warmth and earthiness in the dressing — use ground cumin that smells fragrant not stale
- Salt and cracked pepper: to balance flavors — always taste and adjust as you go
- Fire roasted corn: for roasty sweetness — canned is fast and tasty but fresh grilled corn can be even better
- Rotisserie chicken: is juicy savory and super convenient — always check it is moist not dry before shredding
- Red and green bell peppers: offer more crunch and color — pick firm bright peppers
- Cilantro: for a burst of freshness — chop just before using
- Jalapeno: brings bright pop and gentle heat — remove seeds for less spice
- Red onion: gives bite and color — choose small sweet onions if possible
- Cojita cheese: adds a salty tang classic to street corn — find it in the dairy section near Mexican cheeses
- Optional toppings: like Tajin and avocado for extra layers of flavor and richness — make sure the avocado is just ripe
Instructions
- Make the Creamy Dressing:
- In a small bowl whisk together greek yogurt mayonnaise lime juice lime zest garlic chili powder paprika cumin salt and pepper until smooth and creamy. Taste and adjust the salt or lime to your preference.
- Mix the Salad Base:
- Add drained fire roasted corn diced red and green peppers chopped cilantro diced jalapeno minced red onion crumbled cojita cheese and diced or shredded rotisserie chicken into a large mixing bowl.
- Combine Everything:
- Pour the creamy dressing over the salad ingredients and use a spatula or large spoon to toss until every bit is coated evenly.
- Add Finishing Touches:
- Fold in diced avocado gently if using so you keep the chunks whole not mashed. Sprinkle extra cojita cheese and Tajin on top for an authentic street corn vibe.
- Serve and Enjoy:
- Serve your Street Corn Chicken Salad with crunchy tortilla chips or crisp veggie sticks. It is also fantastic on romaine leaves as a lettuce wrap.
Cojita cheese is what truly makes this salad pop with briny salty flavor. I have memories of my little ones sneaking bits of the cheese straight from the bowl while we prepped together. It reminds me of my parents kitchen on taco nights when cheese was always the most coveted topping.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. If you add avocado toss it right before serving so it stays bright and green. The salad holds up well for meal prep and does not get soggy quickly.
Ingredient Substitutions
Try feta if you cannot find cojita cheese. Greek yogurt can be swapped for sour cream for a richer twist. Chicken breast or thigh cooked and diced works if rotisserie is unavailable. For more heat use chipotle powder or an extra jalapeno.
Serving Suggestions
Spoon the salad into butter lettuce cups for light wraps. Serve it over a bed of mixed greens as a hearty salad bowl. Serve alongside grilled meats at your next barbecue with lime wedges for squeezing.
Cultural Notes
Inspired by esquites a Mexican street corn salad this recipe brings street food flavors into a convenient easy meal. Rotisserie chicken gives it an American shortcut while the rest of the ingredients keep that zesty street corn flare.
Seasonal Adaptations
Freshly grilled corn is wonderful in summer and keeps the salad bright. In fall add diced roasted sweet potatoes for extra nutrition. During winter use canned corn as a fast and tasty option.
One bite of this salad and you will be hooked on its bold flavors and creamy crunch. Make it for your next picnic or busy weeknight and enjoy a touch of summer any time of year.
Common Recipe Questions
- → What type of corn works best for this salad?
Fire roasted corn provides a smoky flavor, but regular canned, frozen, or fresh corn can also be used if roasted varieties aren’t available.
- → Can I substitute the Greek yogurt?
Yes, sour cream or a dairy-free alternative can be used for a similar creamy texture and tangy taste.
- → What is the best way to shred the chicken?
Rotisserie chicken is easiest when pulled apart by hand or with two forks, but any cooked chicken can be diced or shredded as desired.
- → Is it possible to make this salad ahead of time?
Absolutely. Prepare the salad up to a day in advance and store it in the refrigerator. Add avocado and Tajin just before serving for best freshness.
- → Can I add extra vegetables or toppings?
Feel free to add diced avocado, extra cilantro, or more crumbled cojita cheese. Sliced radishes and chopped green onions make great additions as well.