Mexican Street Corn Chicken Salad

Name: Mexican Street Corn Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 cup mayonnaise; 1 cup sour cream; 1 red bell pepper, finely diced; 1/4 cup red onion, finely diced; 1 lime, zested and juiced; 1/2 cup fresh cilantro, chopped; 1 tsp Tajín Clásico Seasoning; 1 tsp garlic salt; 1 tsp smoked paprika; 2 lbs cooked chicken, shredded; 2 ears of corn, kernels removed; 2 tbsp candied jalapeños, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup salted pepitas; Extra cotija cheese, for garnish; Extra Tajín, for garnish

This Mexican Street Corn Chicken Salad combines shredded chicken with the vibrant flavors of elote—charred corn, cotija cheese, cilantro, and a zesty lime-chili dressing. It works equally well as a dip with tortilla chips or as a creamy sandwich filling.

🌍Mexican-inspired 🏷️Chicken salad 🏷️Mexican street corn 🏷️Elote 🏷️Corn Chicken

🏷️

🏷️Cotija cheese

-0:00

dinnerin321onTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 cup mayonnaise
1 cup sour cream
1 red bell pepper, finely diced
1/4 cup red onion, finely diced
1 lime, zested and juiced
1/2 cup fresh cilantro, chopped
1 tsp Tajín Clásico Seasoning
1 tsp garlic salt
1 tsp smoked paprika
2 lbs cooked chicken, shredded
2 ears of corn, kernels removed
2 tbsp candied jalapeños, chopped
1/2 cup cotija cheese, crumbled
1/4 cup salted pepitas
Extra cotija cheese, for garnishoptional
Extra Tajín, for garnishoptional

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Instructions

1
In a large mixing bowl, combine mayonnaise, sour cream, diced red bell pepper, and diced red onion.
2
Zest one lime into the bowl, then squeeze in the juice.
3
Add chopped cilantro, Tajín, garlic salt, and smoked paprika.
4
Using a hand mixer, blend the dressing ingredients until well combined.
5
Add the cooked, shredded chicken to the bowl and mix again with the hand mixer until incorporated. Set aside.
6
Heat a dry cast iron skillet over medium-high heat. Add the corn kernels in a single layer.
7
Cook the corn without stirring for a few minutes until it begins to char. Stir and continue cooking until lightly charred all over.
8
Remove the corn from the skillet and let it cool completely.
9
Once cooled, add the charred corn to the chicken mixture.
10
Add the candied jalapeños, cotija cheese, and salted pepitas to the bowl.
11
Using a spatula, fold all the ingredients together until just combined.
12
Taste and adjust seasonings if needed. For best flavor, chill before serving.
13
Garnish with additional cotija cheese and a sprinkle of Tajín before serving.

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Tips & Notes

Pro tips

Char the corn in a dry skillet for 5–7 minutes over medium-high heat to develop smoky depth that mimics traditional elote preparation.
Shred chicken while still warm from cooking to ensure even, tender pieces that absorb the dressing flavors.
Toast the Tajín seasoning briefly in a dry pan before adding to intensify its chili and lime notes.
Fold in fresh cilantro and lime juice just before serving to preserve bright color and vibrant flavor.

Substitutions

Sour cream → Greek yogurt (tangier, lighter; use up to 50% of sour cream amount)
Cotija cheese → feta cheese or queso fresco (similar salty, crumbly texture)
Tajín Clásico → chili powder + lime zest + salt (1/2 tsp chili powder + 1/2 tsp lime zest + pinch salt)
Fresh cilantro → fresh parsley (milder, less citrusy note)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving; if dressing separates, mix in an extra spoonful of sour cream or mayo.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare up to 2 days ahead and store in an airtight container in the refrigerator. The flavors deepen as it sits, though add fresh cilantro just before serving to preserve color.

What type of corn works best?

Fresh or frozen corn kernels work equally well. For authentic elote flavor, char the corn in a skillet over medium-high heat until lightly blackened, about 5–7 minutes, before folding into the salad.

Can I substitute sour cream or mayonnaise?

Greek yogurt can replace up to half the sour cream for a tangier, lighter version. Avocado mayo works as a substitute for regular mayo (note: adds richness and slight variation in color).

Is Tajín Clásico essential?

Tajín provides the signature chili-lime-salt flavor. If unavailable, substitute 1/2 tsp chili powder, 1/2 tsp lime zest, and a pinch of salt for a similar profile.