This festive Mexican Street Corn Chicken Salad is a delicious and easy recipe inspired by the famous street food.
This Elote, or Mexican street corn inspired chicken salad can be prepared in about 10 minutes and is perfect for meal prep as a high-protein, flavorful, and a filling option.
How to Make Mexican Corn Chicken Salad
Let's make this delicious and easy Mexican street corn chicken salad. Follow along here with pictures or head down to the printable recipe card below.
The recipe makes 4 servings.
Prep Time: 10 minutes
Ingredients:
- 3 cups cooked chicken, chopped
- 1 can whole kernel sweet corn, drained
- ½ cup black beans, rinsed and drained
- ⅓ cup green onions, diced
- 1 red bell pepper, diced
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- Juice from 1 lime
- ½ teaspoon cumin
- ¼ cup Cotija Cheese
- Tajine to taste
Directions:
Stir together the chicken, corn kernels, diced bell pepper, black beans and sliced green onions.
Fold in the remaining ingredients (mayo, yogurt, Cotija cheese, lime juice, cumin and Tajine. Stir to combine well.
Chill the Mexican street corn chicken salad for at least 1 hour before serving to let the flavors meld together. Serve atop a bed of lettuce, in lettuce cups, or as a topping for leafy greens. For a light lunch or snack, serve with tortilla chips or crackers.
Nutritional Benefits
This Mexican Street Corn Chicken Salad isn’t just bursting with flavor, it’s also packed with nutritional benefits that make it a standout choice for any meal. Thanks to the combination of juicy chicken breast and creamy Greek yogurt, this chicken salad recipe is high in protein, helping you stay full and energized throughout the day. Using rotisserie chicken or leftover grilled chicken makes it even easier to whip up a high-protein, satisfying meal in minutes.
The addition of sweet corn, red bell pepper, and black beans brings a great combination of fiber, vitamins, and minerals to your plate. These colorful veggies not only add so much flavor, but also support digestive health and provide antioxidants. Cotija cheese gives the salad a deliciously tangy finish while boosting your calcium intake, and fresh cilantro and red onion add a burst of freshness and extra nutrients.
The creamy dressing, made with plain Greek yogurt and a splash of lime juice, keeps the salad light and refreshing while cutting down on calories compared to classic chicken salad recipes that use only mayonnaise. A sprinkle of chili powder or a dash of hot sauce adds a little heat, which can help rev up your metabolism and make every bite more exciting.
If you’re looking for a dairy free option, simply swap the cotija cheese for a dairy-free cheese or even feta cheese. You can also use canned chicken or leftover chicken for convenience, and toss in extra black beans or corn for more fiber and plant-based protein. This street corn chicken salad is naturally gluten free and perfect for meal prep.
Storage
Store leftovers in an airtight container in the refrigerator. The Mexican Street Corn Chicken Salad will be good for up to 4 days there.
If you are looking for more of a green salad with chicken and corn, try my Grilled Chicken and Sweet Corn Salad Recipe. I also have a meatless Grilled Corn and Tomato Salad Recipe that may be of interest.
Mexican Street Corn Chicken Salad
Ingredients
- 3 cups cooked chicken chopped
- 1 can whole kernel sweet corn drained
- ½ cup black beans rinsed and drained
- ⅓ cup green onions diced
- 1 red bell pepper diced
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- Juice from 1 lime
- ½ teaspoon cumin
- ¼ cup Cotija Cheese
- Tajine to taste
Instructions
- Stir together the chicken, corn, bell pepper, beans, and green onion in a bowl.
- Fold in the remaining Ingredients (mayonnaise, Greek yogurt, Cotija cheese, lime juice, cumin and Tajin). Stir to combine well.
- Serve immediately, or chill before serving if desired.
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