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Handheld smartphone photo of a round beige ceramic bowl filled with Mexican street corn chicken salad with charred kernels and cilantro.

Mexican Street Corn Chicken Salad with Charred Sweet Corn

This Mexican Street Corn Chicken Salad features tender shredded rotisserie chicken, smoky charred corn, and a zesty lime dressing. A high-protein, Pinterest-worthy meal topped with salty cotija cheese and fresh cilantro.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Lunch, Salad
Cuisine: Mexican-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Rotisserie Chicken shredded (454g)
  • 3 cups Sweet Corn Kernels fresh, frozen, or canned (495g)
  • 1 tbsp Neutral Oil for searing (15ml)
  • 1/2 cup Mayonnaise (120ml)
  • 1/4 cup Sour Cream (60ml)
  • 2 whole Limes juiced
  • 1/2 cup Cotija Cheese crumbled (60g)
  • 1/4 cup Red Onion finely diced (40g)
  • 1/4 cup Fresh Cilantro chopped (15g)
  • 1 tsp Chili Powder ground (2.6g)

Equipment

  • 1 Large Cast-Iron Skillet For charring the corn kernels.
  • 1 Beige Ceramic Bowl For mixing and serving.

Method
 

Char the Corn
  1. Heat oil in a large skillet over medium-high heat. Add corn in a single layer.
  2. Let sit undisturbed for 2-3 minutes until charred edges appear, then toss and cook for 2 more minutes.
Assemble the Salad
  1. Whisk mayonnaise, sour cream, and lime juice in a small bowl.
  2. In a large beige bowl, combine shredded chicken, charred corn, red onion, and half the cilantro. Fold in the dressing.
  3. Top with crumbled cotija cheese, remaining cilantro, and a dusting of chili powder.

Notes

Dry the corn thoroughly before charring to ensure maximum smokiness.
Use fresh lime juice for the best zesty flavor profile.