This Healthy Mexican Street Corn Chicken Salad is a fresh and tasty mix of juicy chicken, sweet corn, crisp veggies, and a little zing from lime and spices. It’s inspired by the flavors of classic Mexican street corn but turned into a colorful, satisfying salad. The combination of creamy, crunchy, and bright ingredients makes each bite really fun.
I love making this salad when I want something light but filling at the same time. It’s a great way to use up leftover chicken or even grilled chicken breasts fresh off the pan. Adding the corn and a bit of cheese gives it that nice hint of indulgence without going overboard on calories. It’s one of those recipes that feels like a treat but doesn’t slow me down.
My favorite way to eat this salad is with a big scoop of it piled over some warm tortillas or even just with a fork straight from the bowl for a quick lunch. It’s also great for packing in lunch boxes or taking to a picnic because it stays fresh and full of flavor. Whenever I make it, everyone always asks for the recipe—it’s that good!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken helps keep the salad lean and healthy. You can swap chicken breasts for thighs if you want more flavor and juiciness.
Corn: Fresh corn is best for that sweet, crunchy bite. If fresh isn’t available, frozen corn works well too—just thaw first before cooking.
Cotija Cheese: This crumbly, salty cheese adds a lot of character. If you can’t find cotija, feta is a great substitute and easy to find in most stores.
Greek Yogurt: Used in the dressing to add creaminess with less fat than mayo or sour cream. You can also use plain yogurt if you prefer.
Chili Powder & Spices: These give the chicken and dressing that warm, smoky flavor. Feel free to adjust the chipotle or cayenne for your desired spice level.
How Do I Get Nice Charred Flavor on the Corn and Chicken?
Getting a good char adds depth and that slightly smoky taste that makes this salad special. Here’s how I do it:
- Heat the skillet well before adding oil—this helps with browning.
- Cook chicken on medium heat without moving it too much; let it develop a golden crust, about 5-7 minutes per side.
- For the corn, spread the kernels in a single layer and let them sit for a minute before stirring; this helps create those charred spots.
- Don’t overcrowd the pan—if needed, cook corn in batches to get better coloring.
Rest your chicken once cooked to keep it juicy, then slice it just before serving for the best texture.
Equipment You’ll Need
- Skillet or frying pan – I like using a cast-iron skillet because it heats evenly and gets nice and hot for good browning.
- Small bowl – for mixing spices and dressing, making everything easy to prepare ahead.
- Whisk or fork – to blend the dressing ingredients smoothly.
- Knife and cutting board – for chopping cilantro, green onions, and slicing the chicken.
- Measuring spoons and cups – to keep it precise and simple.
- Grater or crumble tool (if using block cheese) – for topping the salad with cheese crumbs.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for a vegetarian option that still packs protein.
- Add diced avocado or roasted poblano peppers for extra creaminess and flavor depth.
- Use crumbled queso fresco or shredded Monterey Jack instead of cotija for a milder taste.
- Mix in a dash of hot sauce or a sprinkle of chili flakes if you want more heat in your dressing or topping.
Healthy Mexican Street Corn Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (for cooking chicken)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
For the Salad:
- 3 cups fresh or frozen corn kernels (if frozen, thawed)
- 1 tbsp olive oil (for corn)
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup finely chopped green onions
- ¼ cup chopped fresh cilantro, plus extra for garnish
- ¼ cup crumbled cotija cheese (or feta as substitute)
For the Dressing:
- Juice of 1 lime
- 2 tbsp plain Greek yogurt
- 1 garlic clove, minced
- ½ tsp smoked paprika
- ¼ tsp chipotle powder or cayenne pepper (optional, for extra heat)
- Pinch of salt
To Serve:
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15 minutes for cooking, so expect around 25 minutes total. It’s quick enough for a weekday lunch or dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together chili powder, cumin, paprika, salt, and pepper. Rub this spice blend all over both sides of the chicken breasts. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5 to 7 minutes on each side, until it’s cooked through and nicely browned. Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
2. Cook the Corn:
Using the same skillet, add 1 tablespoon of olive oil and the corn kernels. Cook the corn over medium heat, stirring occasionally, until it’s slightly charred and golden brown, about 5 to 7 minutes. Remove from heat and let it cool slightly.
3. Make the Dressing:
In a small bowl, whisk together the Greek yogurt, lime juice, minced garlic, smoked paprika, chipotle or cayenne powder if you like it spicy, and a pinch of salt until smooth.
4. Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, green onions, cilantro, charred corn, and half of the crumbled cotija cheese. Drizzle the dressing over the mixture and toss gently to coat everything evenly.
5. Serve:
Plate the salad and top it with the sliced chicken. Sprinkle the remaining cotija cheese and extra cilantro on top. Serve with lime wedges on the side for an extra fresh tang.
Enjoy your delicious and healthy Mexican Street Corn Chicken Salad! It’s fresh, filling, and full of flavor.
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and stay juicy.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the salad from getting soggy.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the corn and dressing in advance and keep them refrigerated. Cook and slice the chicken just before serving for the best texture.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta is a great substitute that offers a similar salty, crumbly texture. Queso fresco or grated Parmesan can also work depending on your taste preference.