Description
A vibrant and creamy Mexican Street Corn Chicken Salad combining shredded rotisserie chicken, sweet corn, queso fresco, and a tangy, spiced lime dressing for a delicious and easy-to-make dish perfect for lunch or dinner.
Ingredients
Scale
Chicken Salad
- 3 cups shredded chicken (rotisserie recommended)
- 1½ cups sweet corn kernels
- ½ red onion, diced
- 4 ounces queso fresco, crumbled
- ¼ cup fresh chopped cilantro
Dressing
- ⅔ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice
- 1½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and cayenne pepper until smooth and well combined.
- Combine the main ingredients: In a large mixing bowl, add shredded chicken, sweet corn kernels, diced red onion, crumbled queso fresco, and chopped cilantro. Optionally, reserve some cilantro and queso fresco for garnish to enhance presentation.
- Mix the salad: Pour the prepared dressing over the chicken mixture. Toss all ingredients together thoroughly until everything is evenly coated with the flavorful dressing. Garnish with reserved cilantro and queso fresco if desired before serving.
Notes
- Rotisserie chicken is recommended for ease and flavor, but you can use cooked shredded chicken breast or thighs.
- Use fresh or frozen sweet corn kernels; if frozen, thaw before use.
- Adjust cayenne pepper quantity depending on your spice tolerance.
- For a lighter version, substitute mayonnaise with Greek yogurt and reduce sour cream.
- This salad can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican street corn, chicken salad, queso fresco, lime dressing, easy chicken salad
