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–+ servings
A wooden bowl filled with a mixed salad featuring creamy dressing, diced avocado, red bell peppers, fresh cilantro, roasted corn kernels, grated cheese, and shredded chicken.
Print Recipe

Street Corn Chicken Salad

This street corn chicken salad combines shredded chicken, fire-roasted corn, jalapeño, avocado, and cotija cheese with a creamy cilantro lime crema. Ready in 15 minutes and perfect for meal prep.
Prep Time15 minutes
Servings: 4

Equipment

  • Mixing Bowl

Ingredients

For the salad:

  • 2 cups cooked chicken diced or shredded (rotisserie works great)
  • 12 oz fire-roasted corn drained if canned, thawed and warmed up if frozen
  • 1 jalapeño seeded and finely diced
  • 1 bell pepper diced
  • 1 avocado diced
  • ⅓ cup fresh cilantro chopped
  • ¾ cup cotija cheese crumbled

For the cilantro lime crema:

  • ⅓ cup plain Greek yogurt
  • ⅓ cup avocado oil mayonnaise
  • Juice of 1 lime
  • ½ tsp sea salt or to taste
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder

Instructions

Prep the mix-ins

  • If you prefer a milder heat, sauté the diced jalapeño in a small pan over medium heat for 2–3 minutes until softened. Let cool slightly.

Build the salad

  • In a large bowl, combine the chicken, fire-roasted corn, jalapeño, bell pepper, avocado, cilantro, and cotija cheese.

Make the crema

  • In a separate bowl, whisk together the Greek yogurt, mayo, lime juice, salt, chili powder, cumin, paprika, and garlic powder until smooth and creamy.

Toss & serve

  • Pour the crema over the salad and gently toss until everything is evenly coated. Taste and adjust salt or lime juice if needed.

Notes

Tips:
  • Char the corn (if not already fire-roasted): A quick sauté in a hot skillet adds that classic street corn smokiness.
  • Add a garlic kick: A small clove of fresh minced garlic takes the crema up a notch.
  • Serve chilled or slightly warm: Both work—chilled is refreshing, slightly warm brings out the flavors.
  • Make it a meal: Serve over rice, in lettuce wraps, or tucked into tortillas.
 

Storage Instructions

  • Refrigerator:
     Store leftovers in an airtight container in the fridge for up to 3 days.
  • Keep it fresh tip:
     If making ahead, store the avocado and dressing separately and mix just before serving to prevent browning and keep the texture fresh.
  • Stir before serving:
     The dressing may settle—just give it a quick toss before eating.
  • Freezing:
     Not recommended, as the creamy dressing and avocado don’t freeze well and can become watery.