Name: Mexican Street Corn Chicken Salad for the Table
Yield: 6

Mexican Street Corn Chicken Salad combines tender chicken, smoky corn, and creamy avocado—all tossed in an incredible creamy dressing.

Author’s Notes

If You Love Street Corn, This One’s for You

It is satisfying to Mexican Street Corn flavors—whether it’s in pasta salad, sweet potatoes, or corn chowder, I’m all in. Today, I’m bringing those flavors to chicken salad. And I never say no to a chicken salad sandwich—especially one packed with street corn flavor!

This Mexican Street Corn Chicken Salad is loaded with flavor and texture—from charred corn and creamy avocado to the chili-lime dressing that ties it all together.

I hope you love this one!

All the dressing ingredients including cumin, sriracha, chili powder, paprika, mayo, and limes prepped out for straightforward assembly.

Mexican Street Corn Chicken Salad Dressing

Mayo: Use good quality, full-fat mayo like Hellman’s or Best Foods.
Lime: If you use citrus often, having a good citrus juicer and mini grater is really nice!
Spices: Add chili powder, paprika, and ground cumin for a satisfying smoky flavor.
Hot sauce: Adjust the amount to your spice tolerance.

The ingredients for Mexican street corn chicken salad prepped out for straightforward assembly.

Salad Ingredients

The full Mexican Street Corn Chicken Salad recipe is below, but here are some tips:

Chicken: Use rotisserie or grilled taco chicken—both work great.
Avocado: Ripe is key—it should feel like the tip of your nose when gently pressed.
Fresh herbs: Not into cilantro? Use more green onions.
Jalapeño: Wear gloves, remove seeds and ribs, and chop. Skip for less heat!
Red bell pepper: Swap with an orange or yellow pepper if you’d like.

Featured Comment

“WOW the cook! This was fantastic!!!! My wife and I loved it, we put it in healthy wraps and ate it plain, will definitely be making this often!”
– Paddy

The dressing for this Mexican Street Corn Chicken Salad being whisked together.

chelsea’s recipe tip

a reliable Ways To Eat Mexican Street Corn Chicken Salad

Croissants: a reliable—add lettuce and pile on the chicken salad.
Toasted Bread: Spoon onto your favorite toasted bread.
Tostada: Spread guac on a crispy shell, then add the salad—my kids love this.
With Chips: Serve in a bowl with corn chips for crunch.
Over Greens: Load the chicken salad on top of a bed of greens.

Combining all the ingredients and dressing in one large bowl for this recipe.

Variations

Change Up Your Mexican Street Corn Chicken Salad

Make it spicier: Add extra jalapeños or 1/8 teaspoon ground cayenne pepper.
Add sweetness: mix in diced mango or pineapple.
Tex-Mex style: Mix in black beans and chopped cherry tomatoes.
Southwest version: Add roasted red peppers and black beans.
Smoky flavor: Toss in some crispy bacon.

Storage

How To Store And Keep Leftovers

How to Store It: Without avocado, this salad lasts 3–4 days in in the fridge.
Leftovers: If you’re saving extras, keep the avocado separate or leave it out.
Avocado Tip: Cut the avocado right before eating—once chopped, it browns fast.