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All my favorite things about authentic street corn come together in this Mexican Street Corn Chicken Salad. After getting hooked on elotes during my travels, I whipped up this mashup of juicy chicken, roasted veggies and a creamy lime-yogurt mix. It works just as well for sandwiches, on lettuce, or scooped up as a dip at a hangout.
Why I Love This Dish
The real flavor bomb happens with the roasted onions, sweet corn, and peppers tossed in a tangy Greek yogurt and lime sauce. My favorite part? You can use it so many different ways and it always tastes light but satisfying. Give it a try—this could totally be your next kitchen staple.
What You Need
- Cotija Cheese: Sprinkle some on top for salty, crumbly goodness.
- Scallions: Slice up two for a pop of flavor and color.
- Cilantro: Chop a quarter cup fresh to bring it all together.
- Spices: Use about half a teaspoon each of chili powder, paprika, and cumin for warmth.
- Fresh Lime: One lime, juiced and zested for the tang.
- Plain Non Fat Greek Yogurt: Half a cup—keeps things creamy and fresh.
- Light Mayo: Two tablespoons add richness without being heavy.
- Cooked Chicken Breast: Two cups, cut into small chunks.
- Kosher Salt: Around a teaspoon total for flavor.
- Olive Oil Spray: Just a quick spray helps everything roast up nicely.
- Frozen Corn: One cup, or more if you like lots of corn.
- Jalapeno: Adjust spice by leaving in or removing seeds as you like.
- Red Onion: One small. It gives a nice sharp bite.
- Red Bell Pepper: Pick a firm one; it turns super sweet in the oven.
Must-Have Tools
- Oven: Crank it up to 400°F so you'll get those veggies nice and golden.
- Knife and Cutting Board: You'll need them for chopping everything up.
- Mixing Bowls: Two or more work for tossing and stirring it all together.
- Baking Sheet: Any rimmed pan is good for roasting.
Start Roasting
- Chop It Up
- Dice the onion, jalapeno, and bell pepper. Scatter with corn on your roasting pan.
- Roast It All
- Hit everything lightly with olive oil spray and some salt, then slide into your 400°F oven. In about 20 minutes, things will be sweet, toasty, and caramelized.
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Whip Up the Dressing
- Stir Up The Base
- Grab your bowl and blend together yogurt, mayo, lime juice, and zest.
- Add Some Zing
- Pour in the spices and rest of the salt. Stir til it's smooth and creamy throughout.
Pull It All Together
- Toss That Chicken
- Chop the chicken bite-size then toss it with the creamy dressing in your mixing bowl.
- Finish Mixing
- Add in the roasted corn and veggies with cilantro and scallions. Stir everything until well-coated.
Finishing Moves
- Plenty of Cheese
- Scatter Cotija cheese over your finished bowl for a salty kick.
- Brighten Things Up
- Add lime wedges and some cilantro sprigs right on top to make it look extra special.
How To Serve
There's no wrong way—stuff it into tortillas, load onto crisp lettuce, or scoop it up with crackers and fresh veggies. Sometimes I spoon it in taco shells for a little street food moment at home.
Keep It Tasting Great
- Stash It In The Fridge
- Keep leftovers in a sealed container and it'll still taste awesome for up to 3 days. Just stir before eating!
- Prep For Lunches
- Portion some out with fresh salad greens so you can grab and go.
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Change Things Up
- Go Veggie: Switch out the chicken for crispy roasted chickpeas instead.
- No Cotija? Feta or parmesan will work in a pinch.
- More Heat: Mix in diced jalapenos or splash in your top spicy sauce.
Usual Mess-Ups
- Check Your Veggies: Watch them carefully so they brown up but don’t get soggy.
- Lime is Key: Don’t skip it—the zing wakes the whole dish up.
- Mix it Up: Stir well so every bite has a bit of everything.
Secret Moves
- Get More Flavor: Char your corn in a hot dry pan for a boost of smokiness.
- Chicken Hints: Sprinkle taco spices on chicken before roasting for another layer of flavor.
- You're The Boss: Tweak spice levels ’til it’s right for you.
Tasty Sides
Goes really well with tortilla chips, steamy Mexican rice or creamy guacamole. If you’re hanging out with friends, pair this with ice-cold margaritas or tangy sparkling lime water.
Fast Q&A
- Can I use canned corn? Sure! Drain well, then pat dry before tossing on your baking sheet.
- No Cotija? Use feta instead, it works just as well.
- Making it ahead? Yup—do it the day before. The flavors just get better.
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Quick Fixes
- Feels Too Thick? Splash in a little lime juice or a bit of water to thin it.
- Missing Some Sauce? Stir in more yogurt or mayo until it’s extra creamy.
Top Tips From Me
Roasted chicken makes this taste next-level. And don’t skip on lime zest—it gives every bite a bright pop that makes people go wow.
Spread Some Joy
This is such an awesome homemade treat for someone who could use a hand. I pack it in a cute glass container topped with cheese and some lime wedges—it’s a sweet little gesture.
Perfect For Parties
This is always a hit at parties. Set it out with chips or stuff it in mini tortillas—people always ask for the secret.
Dig In and Enjoy
You get all that sweet, smoky street food flavor right at home in this dish. Roasted veggies, creamy zingy dressing and a finishing sprinkle of cheese—don’t hold back. Enjoy every single mouthful!
Recipe FAQs
- → How long can I store this meal?
- Keep it in the fridge, sealed tight, for about 4 days. The flavors taste even better after a day.
- → Can pre-cooked chicken be used?
- Absolutely! Rotisserie chicken makes it quicker. Just shred it and skip the skin.
- → What’s a good Cotija replacement?
- Feta works wonderfully if you can’t find Cotija. Its salty, soft flavor pairs just as well.
- → Will this be too spicy?
- It’s mildly hot. Remove seeds and veins from the jalapeño to tone it down, or leave it out.
- → What’s the best way to serve this?
- Pile it on greens, scoop up with crackers, wrap it in lettuce, or throw it in a wrap or pita.