Healthy Mexican Street Corn Chicken Salad is a bright and tasty twist on classic street corn, but with a protein-packed punch thanks to tender grilled chicken. It combines juicy corn, creamy avocado, zesty lime, and a hint of smoky chili for a fresh and lively flavor experience that’s both satisfying and good for you.
I love making this salad because it’s so colorful and easy to throw together for a quick lunch or light dinner. I usually start by grilling the chicken with a little chili powder and cumin to get that smoky taste, then mix it with sweet corn kernels, crunchy red onion, and a creamy dressing that ties everything together perfectly.
One of my favorite ways to serve this salad is over a bed of crunchy greens or even stuffed into warm tortillas for a really fun meal. It’s the kind of dish that feels like a little celebration on your plate, and it always gets everyone asking for seconds. Plus, it’s great for meal prep because it still tastes fresh after a day or two in the fridge!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken is lean and cooks quickly. You can swap with turkey breast or even tofu for a vegetarian twist.
Spices (chili powder, cumin, smoked paprika): These give the chicken a smoky, slightly spicy flavor. If you prefer less heat, reduce chili powder or swap with mild paprika.
Corn kernels: Fresh corn is best for sweetness and texture. Frozen corn works well too—just thaw and drain before cooking.
Cotija cheese: This salty crumbly cheese adds great flavor. Feta is a good alternative if cotija isn’t available.
Greek yogurt: This is a creamy, tangy base for the dressing. You can use sour cream or a dairy-free yogurt if needed.
Mixed greens and cucumber: Use whatever fresh salad greens you like. Cucumbers add crunch and freshness that balances the spices nicely.
How Do You Get Perfectly Cooked, Flavorful Chicken Every Time?
Grilling or pan-searing chicken with spices brings amazing flavor, but it can dry out easily. Here’s my simple way to keep chicken juicy and tasty:
- Rub spices evenly on both sides before cooking. Let chicken sit a few minutes to absorb flavors.
- Heat the pan or grill to medium-high before adding chicken to get a nice crust.
- Cook about 5-7 minutes per side, checking for a white, firm texture and an internal temperature of 165°F (75°C).
- Remove chicken and let it rest 5 minutes—the juices redistribute, keeping it moist.
- Slice thinly against the grain for the best texture and easier biting.
Equipment You’ll Need
- Skillet or grill pan – I like using this for even cooking and those nice char marks on the chicken.
- Knife and cutting board – for slicing chicken, cucumber, and chopping cilantro.
- Small bowls – one for mixing spices, one for the dressing, and others for prepping ingredients.
- Whisk or fork – to blend the dressing ingredients smoothly.
- Measuring spoons and cups – to keep spices and liquids just right.
Flavor Variations & Add-Ins
- Use cooked shrimp or sliced grilled steak instead of chicken for different proteins.
- Mix in sliced jalapeños or a dash of hot sauce to add extra spice.
- Replace cotija cheese with shredded Monterey Jack or mozzarella for a milder flavor.
- Add diced avocado or cherry tomatoes for more freshness and creaminess.
Healthy Mexican Street Corn Chicken Salad
Ingredients You’ll Need:
For The Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil (for cooking chicken)
For The Salad:
- 3 cups fresh or frozen corn kernels
- 4 cups mixed salad greens (baby spinach, arugula, or spring mix)
- ½ cup crumbled cotija cheese or feta cheese
- ¼ cup finely chopped fresh cilantro
- 1 small cucumber, thinly sliced
- ¼ cup finely chopped red onion (optional)
For The Dressing:
- Juice of 1 lime
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise (optional, for creaminess)
- Salt and pepper, to taste
- ½ teaspoon chili powder (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, including grilling the chicken and sautéing the corn. Overall, plan for around 25 minutes from start to finish for a fresh, tasty meal.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly on both sides of the chicken breasts. Heat olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Remove chicken and let it rest for 5 minutes.
2. Sauté the Corn:
While the chicken cooks, use the same skillet or another pan to sauté the corn kernels over medium heat. Cook them for 3-5 minutes, stirring occasionally, until the corn is warmed through and slightly charred for extra flavor.
3. Make the Dressing and Assemble the Salad:
In a small bowl, whisk together lime juice, Greek yogurt, mayonnaise (if using), salt, and pepper. In a large salad bowl, combine the mixed greens, sautéed corn, cucumber slices, red onion (if using), and chopped cilantro. Slice the rested chicken into thin strips and add on top.
4. Finish and Serve:
Drizzle the dressing over the salad and toss gently to combine the flavors. Sprinkle crumbled cotija cheese and a little extra chili powder on top for a final zing. Garnish with more cilantro if you like. Serve immediately and enjoy your healthy and delicious Mexican Street Corn Chicken Salad!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken fully in the fridge overnight before cooking. Pat it dry to remove excess moisture for the best sear.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the chicken and sauté the corn in advance, then store them separately in the fridge for up to 2 days. Assemble the salad and add dressing just before serving to keep everything fresh.
What Can I Substitute for Cotija Cheese?
If cotija isn’t available, feta cheese is a great alternative with a similar crumbly texture and salty flavor. You can also try queso fresco or even a mild goat cheese.
How Should I Store Leftovers?
Keep leftover salad components in airtight containers separately—especially the chicken and dressing—to prevent sogginess. Store in the refrigerator for up to 3 days and combine just before eating.