This Healthy Mexican Street Corn Chicken Salad brings together juicy grilled chicken, sweet corn, fresh herbs, and a zesty dressing that tastes like summertime on a plate. It’s a colorful mix of crunchy veggies, creamy cheese, and a little bit of spice that makes every bite exciting and satisfying.
I love making this salad when I want something fresh and filling without feeling heavy. The flavors remind me of those fun street food moments you get to enjoy at a summer fair, but in a light, easy-to-make meal. Adding a sprinkle of cotija cheese and a squeeze of lime really makes it pop, and I always toss everything with just the right amount of cilantro and chili powder to keep it lively.
My favorite way to enjoy this salad is on its own as a quick lunch or dinner, or served alongside warm tortillas for a casual taco night. It’s also perfect for meal prep because the ingredients hold up well, so you can have a tasty, healthy meal ready to go any day. I find it’s a great way to add some brightness and protein to my week without a lot of fuss.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless chicken breasts for lean protein. You can swap with chicken thighs for juicier meat, but cook a bit longer to ensure doneness.
Corn kernels: Fresh corn adds natural sweetness and crunch. Frozen corn works well too—just thaw before cooking. Grilling the corn brings a nice smoky flavor.
Cotija cheese: This crumbly Mexican cheese adds creaminess and saltiness. If you can’t find cotija, feta makes a good substitute with similar texture.
Greek yogurt: Used in the dressing for creaminess and tang. You can replace it with sour cream or vegan yogurt for a dairy-free option.
Chili powder & smoked paprika: These spices give the dish its warm, earthy flavor. Adjust amounts to manage heat and smoky notes to personal taste.
How Can I Cook Chicken and Corn to Get Perfect Flavor and Texture?
Good chicken and corn are key here. Start by coating chicken with spices to build flavor. Cook over medium-high heat for nice searing; let it rest before slicing to keep it juicy.
- Heat olive oil in pan until shimmering.
- Cook chicken 5-7 mins per side, until no longer pink inside.
- Let chicken rest 5 mins for juicy slices.
- For corn, heat oil in another pan, add corn and chili powder.
- Cook until slightly charred, about 5-7 mins, stirring often.
This method keeps chicken tender and juicy while giving corn that slight smoky bite that makes the salad taste fresh and exciting.
Equipment You’ll Need
- Skillet – I recommend a good non-stick or cast-iron skillet for even cooking and easy cleanup when searing the chicken and cooking the corn.
- Cutting board and knife – for chopping the lettuce, tomatoes, onion, and cilantro easily and safely.
- Small mixing bowls – to whisk together the dressing and mix spices without mess.
- Measuring spoons and cup – for accurate spice and ingredient amounts to get the perfect flavor.
- Grater or crumbled cheese grater – if you need to crumble or grate the cotija or feta cheese fresh.
- Tongs or spatula – to flip and handle chicken and corn easily on the stove.
Flavor Variations & Add-Ins
- Protein swap: swap chicken for shrimp or fish fillets for variety and different flavors.
- Cheese options: use queso fresco or feta if cotija isn’t available, or omit cheese for a dairy-free version.
- Veggie boost: add diced avocado or black beans to make it heartier and more colorful.
- Spice level: add chopped jalapeños or a dash of hot sauce if you like more heat.
Healthy Mexican Street Corn Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking chicken)
For the Corn:
- 3 cups fresh or frozen corn kernels (if frozen, thawed)
- 1 tbsp olive oil (for corn)
- 1/2 tsp chili powder (for corn)
- Salt to taste
For the Salad:
- 6 cups chopped romaine lettuce or mixed greens
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled cotija cheese (or feta as alternative)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- Juice of 1 lime
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional, for dressing creaminess)
- 1 garlic clove, minced
- 1/2 tsp cumin
- Salt and pepper to taste
How Much Time Will You Need?
You’ll spend about 15 minutes preparing and cooking the chicken and corn, another 5 minutes for making the dressing, and a few minutes to assemble everything. In total, plan for around 25 minutes to enjoy this fresh and flavorful meal.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub this spice mix evenly on both sides of the chicken breasts. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken 5-7 minutes per side, until golden and cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
2. Cook the Corn:
In another pan, heat 1 tablespoon olive oil over medium heat. Add the corn kernels, sprinkle with chili powder and salt, and cook, stirring frequently, until tender and slightly charred—about 5 to 7 minutes. Remove from heat.
3. Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, mayonnaise (if using), minced garlic, cumin, lime juice, salt, and pepper until smooth and creamy.
4. Assemble the Salad:
In a large bowl or individual serving bowls, layer the chopped lettuce, cherry tomatoes, and red onion. Top with the warm corn, sliced chicken, crumbled cotija cheese, and chopped cilantro.
5. Finish and Serve:
Drizzle the dressing over the salad, or serve it on the side. If you like, garnish with a sprinkle of extra chili powder or smoked paprika for a little color and extra flavor. Serve immediately while the chicken and corn are warm.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid excess moisture when searing.
Can I Make the Salad Ahead of Time?
Absolutely! Keep the dressing separate and store the chicken, corn, and salad ingredients in airtight containers in the fridge. Assemble just before serving to keep everything fresh and crisp.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija, feta cheese is a great alternative with a similar tangy flavor and crumbly texture. You can also omit the cheese for a dairy-free option.
How Should I Store Leftovers?
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and corn gently on the stove or microwave, then toss with fresh greens and dressing before serving.