Mexican Street Corn Chicken Salad

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If you're looking for a bold, flavor packed lunch that feels a little extra special, this Mexican Street Corn Chicken Salad is about to become your new go-to. It's creamy, zesty, a little smoky and completely gluten free. Basically everything you'll want in a satisfying easy meal.

I've always had a soft spot for anything inspired by Mexican Street Corn. I think there's just something about that creamy, tangy, slightly charred flavor combination that makes every bite feel irresistible. So naturally, turning those flavors into a chicken salad felt like the next best thing and honestly, I think it might be my favorite version yet.

What makes this chicken salad stand out is the balance of textures and flavors. You get tender shredded chicken, sweet bursts of corn, a creamy dressing with a little tang, and just enough spice to keep things interesting. It's fresh but comforting at the same time and it holds up well whether your serving it for lunch, meal prep or even a casual dinner.

If you've tried my Mexican Street Corn Coleslaw, Mexican Street Corn Dip or those Mexican Street Corn Chicken Tacos, you already know how much I love these flavors. And if you're a chicken salad fan like me, especially if you have made my Marry Me Chicken Salad, this one is such a fun, flavor packed twist that still feels familiar but a bit more exciting!

WHY YOU'LL LOVE STREET CORN CHICKEN SALAD

• Naturally gluten free: For those of us with gluten sensitivities or a celiac diagnosis this salad is safe!

• Amazing flavor: Bold, zesty, street corn flavor in every bite.

• Meal prep friendly: It tastes even better after sitting overnight.

• Super versatile: Serve it in lettuce wraps, bowls and on gluten free bread or crackers.

INGREDIENTS YOU WILL NEED

• Cooked chicken: I like to use at least 4 cups of already cooked chicken shredded up for this recipe. A rotisserie chicken is great for ease and convenience.

• Onions and peppers: Diced red onion, diced jalapeno and a red bell pepper that's charred along with the corn.

• Corn: I like using frozen corn for this recipe that's fully thawed out but feel free to use either fresh or canned. If using canned, drain before charring.

• Mayo and sour cream: Helps create that irresistible tangy dressing for the salad.

• Scallions: Adds hints of oniony flavor.

• Cilantro: Freshly chopped is the best! Swap in parsley if out of cilantro.

• Queso Fresco: You can use the crumbled version or for a more authentic feel use Cotija cheese like used in this Slow Cooker Mexican Street Corn.

• Oil: Use your favorite cooking oil to char the corn, peppers and onions. I'm using avocado oil.

• Lime: Fresh, juiced and zested.

• Seasonings: Paprika, chili powder, cumin and salt.

Scroll down to the recipe card for quantities used.

HOW TO MAKE STREET CORN CHICKEN SALAD

Step 1: Char onion, pepper and corn

In a skillet with oil, char the diced onion, red bell pepper and corn.

Step 2: Make the dressing and combine all ingredients

In a large bowl, add the mayo, sour cream, lime zest and juice, cumin, chili powder and paprika. Then add the shredded chicken, charred veggies, jalapenos, cilantro, scallions and top with the crumbled queso fresco cheese.

Step 3: Assemble

Scoop into your favorite gluten free bread, crackers or tortilla chips.

CUSTOMIZATIONS FOR STREET CORN CHICKEN SALAD

Go ahead and make this chicken salad your own! For a pinch of heat, add some cayenne pepper. You can also add in an avocado or a serving of black beans for extra fiber. This recipe calls for queso fresco cheese but switch it up and use the traditional Cotija or crumbled goat cheese.

EMILY'S TIPS FOR SUCCESS

• Use a rotisserie chicken for ease. This is the best way to save time and it adds extra flavor to the salad. Just shred it while it's still slightly warm so it mixes easily.

• Char your corn. Whether you are using fresh, frozen or canned corn, giving it a quick char along with the peppers and onions in a skillet adds that signature street corn flavor.

• Don't skip the lime juice. The acidity brightens everything and balances the creaminess of the dressing. Bottled juice just doesn't cut it for this one, fresh is best!

• Use full fat dairy for best texture. I have found that using full fat mayo and sour cream gives the dressing a richer, creamier consistency.

• Let chill before serving. This chicken salad just taste better after being in the fridge for 30-60 minutes to let the flavors meld together before serving.

WHAT TO SERVE WITH STREET CORN CHICKEN SALAD

This Mexican street corn chicken salad is incredibly versatile, which is one of the reasons I love it so much. Here are some ways you can enjoy too:

• Keep it low carb? Serve it in butter lettuce cups for a light, fresh option.

• Spoon it as part of this Mexican Street Corn Chicken and Rice bowl.

• Pile it onto your favorite Gluten Free Dinner Rolls or Gluten Free Naan wrap.

• Pair it with gluten free tortilla chips for a scoopable, dip style meal.

• Serve alongside a simple side salad or fresh fruit from this Rainbow Fruit Platter.

• This Cilantro-Lime Cauliflower Rice is a great side too that's low carb.

STORAGE

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

I actually think it tastes even better the next day once the flavors have had time to develop. Just give it a quick stir before serving, and if needed, add a squeeze of fresh lime juice to brighten it back up.

RECIPE FAQ'S

Is this Mexican street corn chicken salad gluten free?

Yes! As long as all your ingredients (especially the seasonings or add-ins) are certified gluten free, this recipe is naturally gluten free.

Can I use canned or frozen corn if I don't have fresh?

Absolutely! Both work great, just make sure to drain canned corn well or thaw frozen corn, then char it in a skillet for the best flavor.

What can I use instead of mayo?

You can swap some or all of the mayo for Greek yogurt, if you prefer a lighter option. It will still be creamy with a slightly tangier flavor.

Can I make this ahead of time?

Yes, and I highly recommend it! Making it a few hours ahead or even the night before allows the flavors to really come together.

How can I make it dairy free?

Use a dairy free alternative to the sour cream and a dairy free cheese.

I hope you give this Mexican Street Corn Chicken Salad a try! If you do give this recipe a try, please let me know!

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