What's the shelf life for this salad?

Keep it in an airtight container in the fridge. It should last about 4 days, and flavors get even better by the second day.

Can rotisserie chicken work here?

Totally. Shred or chop it after removing the skin. It’s a quick and easier alternative.

Is there a Cotija replacement?

Crumbled feta makes a great swap. It’s got the same salty, crumbly vibe that pairs well with the salad.

How spicy does this get?

Mild to medium. Skip the seeds or leave out the jalapeño if you want less heat, or double up for a kick.

What are good ways to serve it?

Try it in lettuce wraps, over leafy greens, in a sandwich, alongside crackers, or rolled into a tortilla for a quick wrap.

Bright Mexican Chicken Corn Salad Idea

A vibrant mix of shredded chicken, corn, colorful peppers, herbs, and tangy cheese—served with lime on the side. | recipesclare.com

This Mexican Street Corn Chicken Salad brings together everything I adore about snacking at a food cart and totally turns it into a knockout meal. After some trips where elotes totally stole my heart, I whipped this up—mixing juicy chicken and roasted veggies in a tangy, creamy lime sauce. It works just as well tucked in a sandwich, tossed on greens, or even as an amazing dip for your next hangout.

Top Reasons I Love This

The best part is when those golden onions, corn and roasted peppers mix with zingy lime and a smooth, tangy yogurt sauce. What makes this stand out is you can serve it in so many ways. It never sits heavy but you get a punch of bold flavor in every bite. I bet it’ll become the dish you reach for again and again.

What Goes In It

Cotija Cheese: Sprinkle on about a quarter cup crumbles for a salty finish.
Scallions: A couple chopped up to boost that zippy flavor.
Cilantro: A small handful (about 1/4 cup) really wakes things up.
Spices: Add paprika, cumin and chili powder (about half a teaspoon each) to layer in flavor.
Fresh Lime: One juicy lime will do—squeeze it in for tang.
Plain Non Fat Greek Yogurt: Half a cup makes things creamy but still light.
Light Mayo: Two tablespoons smooths it all out.
Cooked Chicken Breast: Slice up two cups’ worth into bites that are easy to scoop.
Kosher Salt: You’ll want roughly a teaspoon to season things right.
Olive Oil Spray: A light mist helps those veggies roast up perfectly.
Frozen Corn: About a cup, straight from the freezer works great when you roast it.
Jalapeno: Remove the seeds if you’re not big on spicy, or leave a few if you like a kick.
Red Onion: Dice one small one for a little edge.
Red Bell Pepper: Snag a crisp one for that hint of sweetness once it’s roasted.

Handy Tools

Oven: Heat it up to 400°F so your veggies roast just right.
Knife and Cutting Board: You’ll need both to get those nice even slices.
Mixing Bowls: Grab a couple for all your tossing and mixing.
Baking Sheet: Any standard tray gets the job done for roasting.

Start With Roasting

Prepping For The Oven: Chop up the peppers, onion, and jalapeno into chunky pieces and toss them onto your baking tray with the corn.
Roasting Time: Spray it all with olive oil, season with salt, and pop the tray in a hot oven at 400°F. About 20 minutes and you'll see the edges turn deliciously golden brown.

A colorful platter of shredded chicken mixed with corn, diced vegetables, cilantro, lime wedges, and topped with crumbled cheese. | recipesclare.com

Whip Up The Dressing

Start The Base: Grab a bowl and mix mayo, Greek yogurt plus loads of lime juice and zest.
Add Flavor: Sprinkle in paprika, cumin, chili powder and the rest of your salt. Stir till smooth and everything’s blended well.

Combine It All

Chicken First: Slice your chicken into bite-size pieces and toss them straight in with your creamy dressing.
Layer In The Rest: Dump in the roasted corn and veggies, then finish off with cilantro and scallions. Stir till every single bite’s coated.

Finishing Moves

Cheese On Top: Scatter Cotija crumbles across everything right before you serve it up.
Freshen It: Add a few whole cilantro sprigs and a wedge of lime for a little pop of color and flavor.

How To Serve

I use this salad differently all the time. Some days I roll it in tortillas, pile it on crunchy lettuce, or serve with raw veggies and chips for scooping. Makes killer taco filling, too.

Storing Leftovers

Keep It Cold: Stash it in a sealed container in the fridge—good for three days. Just stir up before grabbing seconds.
Make Lunches Easy: I love packing it with fresh greens in individual containers for quick meals during the week.

A white serving dish filled with a colorful mix of shredded chicken, corn, red and green bell peppers, topped with cilantro, crumbled cheese, and lime wedges. | recipesclare.com

Switch Things Up

Go Meatless: Ditch the chicken if you want—roasted chickpeas give a fun crunch.
No Cotija? Feta or even shaved parmesan will totally work.
Add More Spice: Toss in raw jalapeno slices or splash in your go-to hot sauce.

Avoid These Goofs

Roast Carefully: Don’t let the veggies get mushy, keep an eye out for gorgeous browning.
Lime Is Key: A fresh squeeze of lime really brightens the whole thing up.
Don’t Be Lazy Mixing: Stir it all together so you get a little bit of everything in every scoop.

Pro Tricks

Smoky Corn: Toss your corn in a hot skillet for a minute or two before mixing—brings deep flavor.
Chicken Flavor Hack: Rub down your chicken with taco seasoning before you cook it.
Spice To Taste: Play around with the spices—there’s no wrong way here, just what tastes great to you.

Best Things To Pair With It

I love scooping this up with crispy tortilla chips, or enjoying it with soft rice and a bowl of fresh guac. When friends come over, serve it next to ice-cold margaritas or limey sparkling water.

Quick Q&A

Can I use canned corn? Yep! Just drain it well and pat dry before tossing in the oven.
Cotija substitute? Feta does the trick and tastes fantastic.
Make ahead? Go for it! It gets even yummier if you let it sit overnight.

A colorful dish of shredded chicken mixed with corn, diced peppers, cilantro, and topped with feta cheese, garnished with lime wedges. | recipesclare.com

If Something’s Off

Too chunky? Thin it with some lime juice or a splash of water.
Dry mix? Add another spoon of yogurt or mayo to get things nice and creamy.

My Tried-And-True Pointers

Fresh roasted chicken makes all the difference. And never skip the lime zest—it totally sparks up the whole dish.

Share With Friends

This is the best present for someone who needs a meal. I fill up a glass jar, sprinkle cheese on top and add lime wedges for a little touch of love.

Perfect For Parties

I always get asked for the how-to when I bring this along. It’s a hit for dipping chips or making bite-sized street corn tacos—watch them disappear.

All That’s Left Is To Eat

You get all those awesome classic street food flavors right at home with this one. Roasted veggies, zippy lime and creamy sauce make every forkful a treat. Dig in!

Recipe FAQs

→ What's the shelf life for this salad?: Keep it in an airtight container in the fridge. It should last about 4 days, and flavors get even better by the second day.
→ Can rotisserie chicken work here?: Totally. Shred or chop it after removing the skin. It’s a quick and easier alternative.
→ Is there a Cotija replacement?: Crumbled feta makes a great swap. It’s got the same salty, crumbly vibe that pairs well with the salad.
→ How spicy does this get?: Mild to medium. Skip the seeds or leave out the jalapeño if you want less heat, or double up for a kick.
→ What are good ways to serve it?: Try it in lettuce wraps, over leafy greens, in a sandwich, alongside crackers, or rolled into a tortilla for a quick wrap.

Mexican Chicken Corn Salad