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I found this street corn chicken salad combo a few weeks back when I was totally bored with my everyday lunch options, and I can't stop making it! It brings together all those amazing Mexican street corn flavors with plenty of chicken protein in a way that's not too heavy for lunchtime but keeps me full until dinner rolls around.
Everyone at work always asks what that amazing smell is when I'm warming mine up. I've had to pass along the instructions to three colleagues already!
Ingredients You'll Want
- Greek yogurt: Makes up the main part of the dressing and it's lighter than old-school chicken salad. I go for 2% or whole fat for the best texture.
- Rotisserie chicken: My favorite time-saver! I normally pick one up on the weekend when I'm prepping meals.
- Fresh corn: During summer, I slice it straight off the cob. In colder months, thawed frozen corn works just fine.
- Bell peppers: Using both red and green gives nice color variety and extra snap.
- Jalapeño: Brings just enough spice without going overboard.
- Cotija cheese: This crumbly cheese from Mexico is totally worth finding - it adds that perfect salty touch.
- Tajin seasoning: My hidden trick! This chili-lime salt mix pulls everything together beautifully.
- Lime juice: You can't get that real street corn taste without it.
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My Preparation Method
Tasty DressingI combine the yogurt, mayo, lime juice, and spices at the start, making sure the garlic gets totally mixed in. When the dressing's too thick, I put in more lime instead of extra mayo to keep things on the lighter side.
Handling the ChickenFor my meal containers, cubed chicken works better than shredded bits - it doesn't fall apart during the week. Let it cool down completely before mixing or it'll warm up all your vegetables.
Smart MixingI put all the harder ingredients in my bowl first (chicken, corn, peppers, onion), then pour the dressing on top and stir everything well. The avocado gets added at the end with just a gentle mix so it doesn't turn to mush.
Extra ZingThat last bit of Tajin sprinkled over everything isn't just pretty - it makes each mouthful taste amazing. Sometimes I bring a tiny container of it to add right when I'm ready to eat.
I've sampled tons of meal prep dishes that supposedly stay good all week, but this one really works! The Greek yogurt doesn't get all watery like mayo often does, and the veggies stay crunchy even three days later.
Ways To Enjoy It
You can switch up how you eat this throughout your week. I love it with tortilla chips for dipping on the first day, tucked into big lettuce leaves as fake tacos on day two, and stuffed in a pocket of pita bread by day three. When I'm watching carbs, cucumber rounds or pepper slices make great scoops.
Custom Tweaks
Try adding black beans for more protein and fiber. Mix in some diced mango for a sweet and savory combo. Use feta if cotija isn't available at your store. If you want it spicier, mix a chopped chipotle pepper with adobo sauce into your dressing.
Keeping It Fresh
This stays good in the fridge about 3-4 days in sealed containers. When prepping multiple meals, I keep the avocado separate with the pit still in it (helps stop browning) and cut it fresh each day. Squeezing some lime over everything before storing helps maintain that just-made taste.
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Expert Tricks
- Heat your portion slightly (just a quick 10-15 seconds) to take off the refrigerator chill - it makes the flavors stand out more
- Can't get Tajin? Make your own by mixing chili powder, lime zest, and salt together
- Give your corn a quick toast in a dry pan for a minute or two before adding it for that true street vendor flavor
This mix has totally upgraded my lunch situation. Instead of feeling disappointed by another boring desk salad, I actually can't wait for lunchtime now! The mix of creamy dressing, crunchy vegetables, soft chicken and those classic Mexican street corn flavors creates something that feels fancy but won't knock you out for all your afternoon work.
Recipe FAQs
- → How long will this stay fresh?
- It keeps great for 3-4 days in the fridge if stored in an airtight container. Perfect to prep ahead!
- → Can I replace canned corn with fresh?
- Sure, grilled or roasted fresh corn works amazingly well and adds a smoky pop of flavor.
- → What’s a good swap for cotija?
- Go for feta! It’s a bit tangier than cotija but works perfectly.
- → Is it spicy, or can I tone it down?
- It’s mildly spicy. To keep the heat low, skip the jalapeño or remove the seeds.
- → Can I make this meat-free?
- Absolutely! Skip the chicken and add more ingredients like beans, avocado, or corn for a veggie-packed meal.
Mexican Chicken Corn Bowl
An easy Mexican-style salad bursting with rotisserie chicken, roasted corn, fresh veggies, and a zesty creamy dressing.
Ingredients
→ Dressing
→ Salad Ingredients
→ Optional Toppings
Steps
In a small dish, mix up the yogurt, garlic, lime zest and juice, mayo, spices, and a sprinkle of salt and pepper. Stir until smooth and creamy. Adjust flavors to your taste preference.
Toss together cooked chicken, corn, both types of peppers, cilantro, jalapeño, onion, and cotija cheese in a big mixing bowl.
Drizzle your dressing over the salad. Use a spatula or a big spoon to mix it all up until everything is coated. If you’re using avocado, fold it in gently so it doesn’t get smashed.
Add a dash of Tajín on top and scatter some extra cotija cheese if you’d like. Pair with crunchy veggies or tortilla chips when serving.
Notes
- Perfect for prepping lunches ahead of time
- Takes just 10 minutes to make
- Pairs well with chips or veggie sticks
Required Tools
- Bowls for mixing
- A whisk
- Spoon or spatula for stirring
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy (yogurt, cotija cheese)
- Contains egg ingredients (mayo)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 385
- Fats: 25 g
- Carbohydrates: 22 g
- Proteins: 21 g