Too hot to turn on the oven? This one’s for you.

Enjoy the bold flavors of Mexican elote in a fresh, filling bowl. This chicken street corn salad delivers a satisfying crunch and creamy finish. It is the perfect solution for your busy summer days.

Why You’ll Love This Recipe

This chicken street corn salad is a winner because it fuels your body. It is packed with lean protein to keep you full for hours. Skip the cob and enjoy smoky flavor without the mess.

It is perfect for your Sunday meal prep routine. The flavors actually get better as they sit in the fridge. You will love having this healthy, vibrant lunch waiting for you.

Simple Method

Everything happens in just one skillet and one bowl. You will sear the chicken until golden and juicy. Then, you char the corn in the same pan for extra smoky depth. Even beginners can master this dish in minutes.

Simple Ingredients

This recipe uses mostly pantry staples and fresh seasonal produce.

1.5 lbs boneless skinless chicken breast, cubed
2 cups corn kernels, fresh or frozen
0.5 cup plain non-fat Greek yogurt
0.25 cup light mayonnaise
0.5 cup cotija cheese, crumbled
0.25 cup fresh cilantro, finely chopped
0.5 medium red onion, finely diced
1 medium jalapeño, seeded and minced
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 tablespoon olive oil

Step-by-Step

Season the chicken cubes with half of the chili powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes. Remove and set aside.
In the same skillet, add the corn kernels and cook undisturbed for 2-3 minutes until charred, then toss and cook for another 2 minutes.
In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, garlic powder, and the remaining chili powder and paprika.
Add the cooked chicken, charred corn, red onion, jalapeño, and cilantro to the dressing bowl.
Toss all ingredients until evenly coated.
Gently fold in the crumbled cotija cheese.
Serve immediately or refrigerate for up to 3 days.

Best Ways to Enjoy It

Serve this chicken street corn salad warm or chilled right out of the bowl. You can also scoop it up with crispy tortilla chips. For a lighter meal, tuck it into large butter lettuce leaves. It makes a fantastic summer picnic dish for your next gathering.

Keep It Fresh

Store your leftovers in an airtight container in the fridge. This salad stays fresh for up to three days. The lime juice helps keep the colors bright and appetizing. I do not recommend freezing this dish due to the yogurt dressing.

Tips for Best Results

Don’t stir the corn too often so it gets a nice char.
Use fresh lime juice for the brightest, most refreshing flavor.
Swap Greek yogurt for sour cream if you prefer a richer taste.
Prepare the dressing while the chicken cooks to save time.
For a summer BBQ, grill the chicken whole then dice it.
Remove the jalapeño seeds to keep the heat level mild.
Double the batch if you are feeding a hungry crowd.

Ways to Switch It Up

Swap chicken for black beans for a vegetarian protein option.
In winter, use fire-roasted canned corn for that smoky flavor.
Add diced avocado just before serving for extra creaminess.
Use feta cheese if you cannot find cotija at your store.

Quick Answers

Can I make this ahead of time?

Yes, this is a perfect meal prep recipe. The flavors meld together beautifully after a few hours. Just give it a quick toss before serving.

Is this salad very spicy?

It has a mild kick from the jalapeño and chili powder. You can remove the jalapeño entirely for a kid-friendly version. The yogurt dressing helps balance the heat perfectly.

I hope this fresh bowl brings some sunshine to your table. It is the perfect way to enjoy summer produce and feel energized. Happy cooking!

— Clara