We’ve always been huge fans of Mexican street corn, or elote, with its smoky, spicy charm straight from the streets of Mexico. Our Mexican Street Corn Chicken Salad Recipe takes that beloved flavor and turns it into a fresh, hearty meal that’s perfect for busy weeknights or backyard gatherings.
Blending grilled chicken with charred corn creamy cheese and zesty lime we create a salad that’s as nutritious as it is irresistible. It’s our go-to for adding a little south-of-the-border excitement to your table without the fuss.
Ingredients
In our Mexican Street Corn Chicken Salad recipe, we gather fresh, vibrant ingredients that capture the essence of traditional elote while adding protein-packed grilled chicken for a satisfying meal. Below, we list the ingredients in the order they are typically prepared and used, with specific prep notes for accuracy and ease.
For the Salad Base
- 2 cups grilled chicken breasts, diced – We recommend grilling the chicken ahead of time for a smoky flavor; season with salt, pepper, and a dash of chili powder before cooking.
- 4 ears of fresh corn, husked and charred – Grill or char the corn over high heat until kernels are tender and slightly blackened for that authentic street corn taste.
- 1 medium red onion, finely chopped – Use a sharp knife to dice for even distribution and a crisp texture in the salad.
- 1 cup cherry tomatoes, halved – Select ripe, firm tomatoes to add a juicy burst of sweetness and color.
For the Dressing and Toppings
- 1/2 cup cotija cheese, crumbled – This salty, crumbly cheese brings a creamy element; if unavailable, we suggest substituting with feta for a similar tang.
- 1/4 cup mayonnaise – Opt for full-fat for creaminess, or use Greek yogurt as a lighter alternative to maintain the dressing’s rich consistency.
- Juice of 2 limes – Freshly squeezed for zesty acidity; we advise rolling the limes on the counter first to maximize juice extraction.
- 1/4 cup fresh cilantro, chopped – Rinse and chop just before adding to preserve its bright, herbaceous flavor.
- 1 teaspoon chili powder – A key spice for that warm, smoky kick; adjust to taste if you prefer milder heat.
- 2 cloves garlic, minced – Finely mince for a pungent aroma that infuses the dressing without overwhelming other flavors.
- Salt and pepper, to taste – We use about 1/2 teaspoon each, but season based on your preferences for balanced seasoning.
This selection ensures our Mexican Street Corn Chicken Salad is packed with bold flavors and nutrients, making it a go-to option for quick, delicious meals.
Tools and Equipment
To bring our Mexican Street Corn Chicken Salad to life with ease, we need the right tools and equipment for grilling, chopping, and assembling. This ensures precise preparation and enhances the flavors of our grilled chicken, charred corn, and zesty lime dressing without any hassle.
Essential Kitchen Tools
We’ll start with the basics for prepping and cooking:
- Grill or Grill Pan: Ideal for charring the corn and grilling the chicken to achieve that smoky, authentic street corn flavor. We recommend a medium-sized grill pan if you’re cooking indoors.
- Chef’s Knife: A sharp, 8-inch blade works best for dicing grilled chicken, finely chopping red onion, and halving cherry tomatoes quickly and safely.
- Cutting Board: Opt for a sturdy, large wooden or plastic board to handle all your chopping without slippage.
- Mixing Bowls: At least two medium-sized bowls—one for tossing the salad base and another for whisking the dressing with ingredients like mayonnaise, lime juice, and chili powder.
- Measuring Cups and Spoons: Accurate measurements are key for our dressing, so use a set of 1-cup and 1-tablespoon measures for items like freshly squeezed lime juice and minced garlic.
Specialized Equipment for Efficiency
For a smoother process, consider these items that elevate our recipe:
- Citrus Juicer: Makes extracting fresh lime juice effortless, ensuring vibrant zest in every bite of our salad.
- Grater or Microplane: Perfect for crumbling cotija cheese or zesting lime if you want an extra layer of flavor.
- Tongs: Essential for flipping chicken and corn on the grill to get even charring without piercing the food.
- Whisk or Fork: Helps blend the dressing ingredients smoothly, incorporating chopped cilantro and seasonings for that bold taste.
By having these tools ready, we can transition seamlessly from preparing ingredients to assembling a nutritious and flavorful Mexican Street Corn Chicken Salad in no time.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to create our flavorful Mexican Street Corn Chicken Salad. Follow these instructions closely for a vibrant dish bursting with smoky, zesty flavors.
Prep the Ingredients
First, we start by preparing the key components to ensure everything is ready for cooking. Begin with the grilled chicken: dice 2 cups of pre-cooked grilled chicken into bite-sized pieces for even distribution in the salad. Next, handle the corn: shuck 4 ears of fresh corn and remove any silks to expose the kernels, then set aside for charring.
For the vegetables, finely chop 1/2 cup of red onion to add a sharp crunch, and halve 1 cup of cherry tomatoes for their juicy burst. Mince 2 cloves of garlic and roughly chop 1/4 cup of cilantro leaves to infuse fresh, herbaceous notes. In a small bowl, crumble 1/2 cup of cotija cheese for the creamy topping.
Finally, juice 2 limes to yield about 1/4 cup of lime juice, and in another bowl, mix 1/2 cup of mayonnaise or Greek yogurt with 1 teaspoon of chili powder for the dressing base. This preparation sets the stage for bold, authentic tastes that define our Mexican Street Corn Chicken Salad.
Cook the Chicken and Corn
With ingredients prepped, we move to cooking the stars of the show for that signature charred appeal. Heat a grill or grill pan over medium-high heat, then brush the 4 ears of corn lightly with oil and place them directly on the grill grates. Rotate the corn every 2-3 minutes until kernels char evenly, developing a smoky aroma and tender texture that evokes street-side elote flavors—this takes about 10 minutes total.
In the same grill pan, add the diced grilled chicken if it’s not already cooked, and heat it for 4-5 minutes per side until warmed through and slightly crispy on the edges. As the corn and chicken cook, the kitchen fills with an irresistible scent of charred sweetness and savory spices, enhancing the overall experience of our Mexican Street Corn Chicken Salad. Once done, remove the corn from the heat and let it cool slightly before cutting the kernels off the cob with a sharp knife.
Assemble the Salad
Now we bring it all together to create a harmonious, nutrient-packed salad. In a large mixing bowl, combine the charred corn kernels, diced grilled chicken, chopped red onion, halved cherry tomatoes, and minced garlic, tossing gently to mix the ingredients evenly.
For the dressing, whisk together the lime juice, mayonnaise or Greek yogurt mixture, chopped cilantro, and chili powder in a separate small bowl until smooth and creamy. Drizzle this over the salad base and stir well to coat everything, allowing the zesty tang to mingle with the smoky corn and tender chicken for a burst of flavor in every bite. Finally, sprinkle the crumbled cotija cheese on top for added creaminess, and serve our Mexican Street Corn Chicken Salad immediately for the best fresh taste.
Make-Ahead Instructions
To streamline our preparation of the Mexican Street Corn Chicken Salad, we can prep key components in advance while preserving the dish’s smoky, zesty flavors inspired by elote. This approach ensures fresh, vibrant results even on busy weeknights, allowing us to assemble the salad quickly for effortless meals.
Prepping Proteins and Vegetables
We recommend starting with the heartier elements to maintain texture and flavor:
- Grilled Chicken: Season and grill the chicken breasts as outlined in our step-by-step instructions. Once cooled, dice into bite-sized pieces and store in an airtight container in the refrigerator for up to 2 days. This keeps the chicken juicy and ready to absorb the creamy dressing upon assembly.
- Charred Corn: Shuck and char the corn on a grill or grill pan ahead of time. After cooling, cut the kernels from the cob and place them in a sealed bag or container. Refrigerate for up to 3 days to retain that irresistible smoky sweetness that elevates the salad’s base.
- Chopped Vegetables: Finely chop red onion, halve cherry tomatoes, and mince garlic in advance. Transfer these to separate containers in the fridge, where they will stay crisp for 1 to 2 days. This step minimizes prep time while ensuring the veggies contribute their fresh, crunchy contrast.
Making the Dressing
Preparing the dressing early lets flavors meld beautifully:
- Combine mayonnaise or Greek yogurt with freshly squeezed lime juice, minced garlic, chili powder, and chopped cilantro in a mixing bowl. Whisk until smooth, then store in a jar or sealed container in the refrigerator for up to 3 days. The dressing’s tangy, creamy profile intensifies over time, making it even more irresistible when tossed with the salad.
Storage Tips and Reheating Guidelines
For optimal results, we focus on proper storage to prevent sogginess or flavor loss:
| Component | Storage Method | Maximum Storage Time | Key Notes |
|---|---|---|---|
| Grilled Chicken | Airtight container in fridge | Up to 2 days | Reheat gently in a skillet over medium heat for 2-3 minutes to restore warmth without drying it out. |
| Charred Corn | Sealed bag or container in fridge | Up to 3 days | Avoid freezing, as it may alter the texture; simply stir into the salad cold for a refreshing crunch. |
| Chopped Vegetables | Separate containers in fridge | 1-2 days | Keep tomatoes and onions apart to prevent excess moisture; rinse onions if they start to soften. |
| Dressing | Jar or sealed container in fridge | Up to 3 days | Give it a quick stir before use to recombine any separation, ensuring a smooth, flavorful coating. |
By following these make-ahead strategies, we maximize convenience without compromising the salad’s bold, nutrient-packed appeal. Always check for freshness before assembling to enjoy the full burst of Mexican-inspired tastes.
Conclusion
We’ve loved sharing this vibrant Mexican Street Corn Chicken Salad recipe with you. It’s a simple way to elevate everyday meals while packing in bold flavors and nutrients.
Try it for your next gathering and discover how easy it is to bring a taste of Mexico home. We’re confident it’ll become a favorite in your kitchen.
Frequently Asked Questions
What is Mexican Street Corn Chicken Salad?
Mexican Street Corn Chicken Salad is a flavorful dish inspired by the Mexican street food elote. It combines grilled chicken, charred corn, creamy cheese, and zesty lime for a nutritious meal that’s perfect for busy weeknights or gatherings. This recipe brings authentic Mexican tastes to your table with ease, offering a balance of smoky, tangy, and fresh flavors.
What ingredients are needed for Mexican Street Corn Chicken Salad?
Key ingredients include grilled chicken, charred corn, red onion, cherry tomatoes, cotija cheese, mayonnaise or Greek yogurt, lime juice, cilantro, chili powder, garlic, and seasonings. These fresh components create a bold, nutrient-packed salad that’s simple to prepare and full of Mexican-inspired flavors.
How do I prepare Mexican Street Corn Chicken Salad?
Start by grilling and dicing chicken, then char the corn. Chop vegetables like red onion and tomatoes. Mix everything with a dressing of mayonnaise, lime juice, garlic, and spices. Assemble the salad, top with cotija cheese, and serve. The whole process takes about 30 minutes for a smoky, zesty result.
Can I make Mexican Street Corn Chicken Salad ahead of time?
Yes, prep components like grilled chicken, charred corn, and chopped veggies in advance; store them in the fridge for up to 3 days. Make the dressing ahead too, as flavors improve over time. This helps streamline meals while keeping the salad fresh and preventing sogginess for easy weeknight dinners.
What tools do I need to make this recipe?
You’ll need a grill or grill pan for charring, a chef’s knife and cutting board for chopping, mixing bowls for assembly, measuring cups for ingredients, a citrus juicer for lime, and a whisk for the dressing. These basics ensure efficient preparation without specialized equipment.
How should I store Mexican Street Corn Chicken Salad?
Store prepped ingredients separately in airtight containers in the fridge for up to 3 days to maintain freshness. Keep the dressing aside to avoid sogginess. When ready, mix and serve. For best taste, consume within 24 hours after assembling to preserve the smoky and zesty flavors.