Name: Street Corn Chicken Salad Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 2–4 tablespoons white vinegar; ½ teaspoon salt; 1 jalapeño, thinly sliced; 2 cups halved cherry tomatoes; 1 green bell pepper, diced; ½ large red onion, minced; 3 tablespoons red vinegar; 1 teaspoon coarse salt; 1 lb cooked shredded chicken (about 4 cups); 2 tablespoons olive oil; 20 oz frozen corn, thawed; ¾ teaspoon coarse salt; 1 cup full-fat Greek yogurt; ¼ cup mayonnaise; 2 oz cotija cheese, crumbled; 3 tablespoons fresh lime juice; 1 tablespoon white vinegar; ½ teaspoon coarse salt; ¼ teaspoon paprika; 1 large avocado, pitted and diced; ½ cup fresh chopped cilantro

Jump to Recipe· 4.3 from 20 reviews

If you’re craving a vibrant, zesty salad that bursts with bold flavors and satisfying textures, you’re going to love this Street Corn Chicken Salad Recipe. Combining tender shredded chicken with the irresistible tang of street corn and fresh veggies, this dish delivers everything you want in a meal that feels both comforting and exciting. It’s fresh, colorful, and surprisingly simple to pull together, making it a perfect crowd-pleaser for any occasion.

Ingredients You’ll Need

A black cast iron skillet filled with bright yellow cooked corn kernels, some showing light browning on the edges, spread evenly across the pan. A wooden spatula with three long slots lies on the right side, partially resting on the corn. The skillet sits on a white marbled surface, with the skillet handle visible at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

This Street Corn Chicken Salad Recipe uses a handful of simple, yet essential ingredients that work together beautifully. Each ingredient plays a crucial role — from the creamy avocado adding richness to the charred corn lending a smoky note and the pickled jalapeños bringing a vibrant kick. Let’s break down exactly what you need.

White vinegar: Used both for pickling jalapeños and adding acidity to the salad, brightening the flavors.
Salt: Enhances flavor throughout the dish, balancing the tang and sweetness.
Jalapeño: Thinly sliced and pickled to add a spicy, tangy punch.
Cherry tomatoes: Halved for juicy bursts of sweetness and color.
Green bell pepper: Diced for fresh crunch and a mild, sweet flavor.
Red onion: Minced to add a sharp bite and depth.
Red vinegar: Tossed with veggies to enhance brightness and balance.
Cooked shredded chicken: The hearty protein base that makes this a fulfilling meal.
Olive oil: Used to cook the corn, contributing richness and helping caramelize it.
Frozen corn: Thawed and seared until browned for that iconic street corn flavor.
Full-fat Greek yogurt: Adds creamy tang to the sauce without overpowering the other flavors.
Mayo: Brings smooth richness to the dressing for a perfect texture.
Cotija cheese: Crumbled for a salty, crumbly punch reminiscent of authentic Mexican street corn.
Fresh lime juice: Adds a zesty brightness to the sauce.
Paprika: Sprinkled on top for color and subtle smoky notes.
Avocado: Diced and added for creamy lushness and color contrast.
Fresh cilantro: Chopped and sprinkled on top for a fresh herbal finish.

How to Make Street Corn Chicken Salad Recipe

Step 1: Quick-Pickle the Jalapeños

Begin by whisking white vinegar and salt in a small bowl until the salt is fully dissolved. Add thinly sliced jalapeños and toss them in this tangy brine. Setting this aside allows the jalapeños to develop a bright, spicy zing that will elevate the entire salad.

Step 2: Prepare the Vegetables

In a large salad bowl, combine halved cherry tomatoes, diced green bell pepper, and minced red onion. Drizzle with red vinegar and sprinkle salt over the top. Toss everything together and let it rest for at least 15 minutes. This resting time lets the veggies soften slightly and marry with the vinegar’s acidity, enhancing their natural flavors.

Step 3: Cook the Corn

Heat olive oil in a skillet over medium-high heat. Add thawed corn, seasoning it with salt. The key here is patience: let the corn cook undisturbed for 3 to 4 minutes so it can brown nicely, creating that irresistible charred flavor. Toss and let cook again until all kernels are beautifully browned, about 10 to 15 minutes total. This step captures the essence of street corn.

Step 4: Make the Creamy Sauce

Whisk together full-fat Greek yogurt, mayo, crumbled cotija cheese, fresh lime juice, white vinegar, salt, and paprika until smooth. This luscious sauce ties all the salad components together, bringing tangy, creamy, and slightly smoky notes to every bite.

Step 5: Combine and Toss

Add shredded cooked chicken and the warm, charred corn to the bowl with the marinated vegetables. Pour the prepared sauce over the mixture and toss everything until well combined. This melding of flavors creates a deliciously inviting salad base.

Step 6: Top and Finish

Finally, crown your salad with the quick-pickled jalapeños, diced avocado, and chopped fresh cilantro. A final dusting of paprika adds a pop of color and subtle smokiness, making the salad as pretty as it is tasty.

How to Serve Street Corn Chicken Salad Recipe

The image shows a white bowl filled with a layered salad on a white marbled surface. The bottom layer has crispy light yellow tortilla chips around the edges. Over the chips are sliced green avocado pieces dusted with red seasoning and scattered yellow corn kernels. Bright red cherry tomatoes add color in the middle. Large slices of white shredded chicken mixed with a creamy sauce form the main middle layer. On top, slices of green jalapeños with white crumbled cheese are placed beside more corn and small green herb leaves. A spoon with a black handle is standing inside the bowl near the right side. Nearby on the surface, there is a small white dish with white crumbled cheese and half of an avocado with a brown seed. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with fresh cilantro, additional crumbled cotija, or even a sprinkle of chili powder adds extra layers of flavor and visual appeal. The bright green of cilantro and creamy white cotija contrast beautifully against the vibrant salad base.

Side Dishes

This salad shines on its own but can also be served alongside grilled tortillas, warm crusty bread, or a bed of crisp greens. It pairs wonderfully with citrusy black beans or a simple Mexican rice to round out your meal.

Creative Ways to Present

For a fun twist, serve the Street Corn Chicken Salad Recipe in crispy tortilla cups or scoop it into avocado halves for individual portions. You can also use it as a topping for baked potatoes or pile it onto crunchy tostadas for an irresistible appetizer.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Street Corn Chicken Salad Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, perfect for easy lunches or quick dinners throughout the week.

Freezing

This salad is best enjoyed fresh due to the creamy sauce and fresh veggies, so freezing is not recommended as it may compromise texture upon thawing.

Reheating

If desired, you can warm the salad slightly, but avoid microwaving for too long; instead, gently heat it in a skillet over low heat just until warmed through. You might want to hold off on adding avocado and pickled jalapeños until serving to preserve their fresh texture.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn works wonderfully when in season and gives a slightly sweeter and more vibrant flavor. Just cut the kernels off the cob and follow the same cooking method to get that gorgeous char.

What type of chicken is best for this recipe?

Cooked, shredded chicken breast or thigh meat both work well. Using pre-cooked chicken saves time, but you can also poach or roast your own chicken before shredding for maximum flavor.

Is there a dairy-free alternative for the sauce?

Yes, you can substitute the Greek yogurt and mayo with plant-based versions, and use a dairy-free cheese or omit cotija altogether to keep the sauce creamy and flavorful without dairy.

How spicy is this salad?

The spiciness depends on how many jalapeños you use and how long you pickle them. Starting with one jalapeño and adjusting based on your heat preference is a good approach. The quick-pickling mellows the heat while keeping some of the kick.

Can I prepare this salad in advance?

You can prepare most components ahead of time and assemble before serving to keep everything fresh. The pickled jalapeños and cooked corn can be made a day in advance, while avocado and cilantro are best added just before serving.

Final Thoughts

This Street Corn Chicken Salad Recipe is one of those dishes that feels both special and effortless. It’s packed with vibrant colors, fresh textures, and flavors that dance on your palate. Whether you’re making lunch for yourself or feeding a crowd, this salad is guaranteed to delight. Give it a try and enjoy a taste of something fresh and wonderful!