Go Back
Extreme macro of Mexican Street Corn Chicken Salad showing charred corn and fibrous shredded chicken breast meat with lime dressing.

Mexican Street Corn Chicken Salad with Charred Corn and Lime

A creamy, high-protein Mexican Street Corn Chicken Salad featuring charred, blistered corn, shredded chicken, and a zesty lime dressing. Perfectly styled with salty cotija cheese and fresh cilantro for a Pinterest-worthy meal.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 3 cups (500g) Yellow Sweet Corn Fresh or frozen
  • 1 lb (450g) Cooked Chicken Breast Shredded
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/2 cup (120ml) Mayonnaise
  • 1/2 cup (120ml) Plain Greek Yogurt
  • 3 tbsp (45ml) Lime Juice Freshly squeezed
  • 1 tsp Chili Powder For dusting

Equipment

  • 1 Cast Iron Skillet Used for blistering the corn.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Heat oil in a cast iron skillet. Add corn and cook undisturbed for 2-3 minutes until charred and blistered.
  2. Whisk together mayo, Greek yogurt, lime juice, and chili powder until smooth with a glossy sheen.
  3. Mix the shredded chicken and corn with the dressing. Top with irregular crumbles of cotija and fresh cilantro.

Notes

Use a very hot pan for the corn to get the best char without overcooking.
Sub feta cheese if you cannot find cotija.