Mexican Street Corn Chicken Salad

This Mexican Street Corn Salad recipe is fast, filling and full of flavor. It’s made with spicy rotisserie chicken salad, which is a total lifesaver. 

This Mexican chicken salad is creamy, zesty and just the right amount of spicy; perfect for sandwiches, wraps, lettuce cups, or even straight from the bowl with a fork. You’re going to love it!

It comes together in under 15 minutes thanks to store-bought rotisserie chicken. If you loved this chicken corn salad recipe, you’re going to love my Pepperoncini Chicken Salad, this Chicken and Artichoke Salad and my easy Bang Bang Chicken Salad.

Quick and easy, this rotisserie chicken-based salad requires zero cooking; chop, mix and chill. 

I love that it’s great for meal prep and stays fresh in the fridge for up to 3 days, so that I can eat it all week long. It also makes a great on-the-go meal! Sometimes I’ll pack it up for a walk to the park with Rosie or a picnic over the weekend. It’s kind of addictive and I never get tired of it. 

This Mexican street corn chicken salad is packed with flavor. A little smoky paprika, chili powder, lime and jalapeño bring a kick. Plus, it’s super versatile. You can serve it as a sandwich filling, on crackers, over greens, or in wraps.

Here are the key ingredients used in this tasty Mexican Chicken Salad recipe:

• Rotisserie chicken: I find that using store-bought rotisserie chicken makes this recipe quick and convenient. It’s already cooked, tender, and full of flavor. Just remove the skin and shred the meat into bite-sized pieces. You can also use leftover cooked chicken breast or thighs.
• Red onion: This adds a crisp texture and sharp bite that balances out the creamy dressing. If you prefer a milder flavor, soak the diced onion in cold water for 5 minutes before adding.
• Sweet corn kernels: Bring natural sweetness and a pop of color to the salad. Fresh, frozen, or canned corn all work. All you need to do is just drain it well if you’re using canned corn.
• Jalapeno pepper: This provides a fresh, spicy kick. Remove the seeds and membrane for less heat, or leave them in if you like it fiery.
• Fresh cilantro: This brightens the salad with fresh and herbal flavor. If you’re not a cilantro fan, parsley is a good alternative.
• Mayonnaise: The creamy base of the dressing. Adjust the amount to suit your preferred texture. For a lighter option, swap some (or all) with plain Greek yogurt.
• Garlic, smoked paprika and chili powder: These are all easy add-ins for quick flavor and good seasoning.
• Fresh lime juice: The zesty acidity cuts through the richness of the mayonnaise and ties all the flavors together.

Check out the recipe card below for the full ingredient and quantity list.

Prep the chicken: Remove the skin from the rotisserie chicken, shred the meat into bite-sized pieces, and place it in a large bowl.

Add the fresh ingredients: Toss in the diced red onion, corn, chopped jalapeño, and cilantro.

Make the dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.

Combine and chill: Pour the dressing over the chicken mixture and stir until everything is coated. If you like it creamier, add a bit more mayonnaise. For extra tang, squeeze in more lime juice.

Refrigerate: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve and enjoy: Serve chilled as a sandwich filling, in lettuce wraps or over a fresh green salad.

This Mexican Chicken Salad recipe is so versatile. You can swap and switch ingredients at any point. Here are a few versions I’ve tried:

Swap out the protein: Sometimes, instead of rotisserie chicken, I’ll use leftover grilled chicken, poached chicken breasts or even turkey. For a plant-based version, I make it with chickpeas or shredded jackfruit.

Change the heat level: Replace jalapeno with milder green chili, poblano pepper or diced bell pepper for no heat at all. If you like it extra spicy, add some cayenne or chopped fresh chili.

Make it lighter: Replace half or all of the mayonnaise with plain Greek yogurt or a mix of yogurt and light mayo for a tangier, lighter dressing.

Different serving ideas: I love to serve in lettuce wraps, over mixed greens, stuffed in pita bread or as a dip with crackers.

Keep your chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. This recipe isn’t ideal for freezing because mayonnaise can separate once thawed.

You can prep the chicken and chop the vegetables a day ahead, then mix in the dressing just before serving to keep everything fresh and crunchy.

Make a few versions of this Mexican Chicken Salad:

• Milder flavor: If you’re making this salad for kids or anyone that might not want too much heat, skip the jalapeno and use diced red or yellow bell pepper, Instead.
• Low-carb version: Serve in lettuce cups or hollowed out avocado halves.
• Extra creamy: Add in diced avocado or a spoonful of sour cream to the dressing.
• Cheesy upgrade: Stir in shredded cheddar, pepper jack or crumbled feta for more richness.
• Herb switch: Try parsley, basil, or dill instead of cilantro for a different flavor.
• Add more veggies: Honestly, anything goes. Here are veggies I’ll often add to this chicken corn salad: diced celery, bell peppers, cucumber or shredded carrots, all add crunch and freshness.

I love to pile this Mexican Chicken Salad recipe onto fresh bread, croissants or brioche buns with lettuce or tomato. Guys, this makes the most incredible sandwich.

Roll it in flour or whole wheat tortillas with avocado, cucumber or cilantro for a fresh wrap. It’s also great spooned into crisp romaine or butter lettuce leaves for a light, low-carb option.

You can also serve over mixed greens, baby spinach, or arugula for a hearty salad bowl.

Offer as a chilled dip with crackers, pita chips, or sliced vegetables. Stuff into hollowed tomatoes, bell peppers, or avocados for a colorful presentation.

Mexican street corn chicken salad is a pretty easy recipe to make. Having said that, here are a few tips for getting great results:

Work with your preferred heat level so it’s perfect for your palate. If you need to, remove the jalapeno seeds for mild heat.

Swap out half the mayonnaise for Greek yogurt to get a lighter flavor. 

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Make this easy and delicious Mexican Street Corn Salad when you need an on the go salad you can meal prep in minutes.

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Prep Time 15 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 3 cups rotisserie chicken shredded
• 1/2 cup red onion finely diced
• 1/2 cup sweet corn kernels
• 1 jalapeno pepper finely chopped
• 2 tablespoons fresh cilantro chopped
• 1/2 cup mayonnaise adjust to taste
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste

Instructions

 

• Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces, place in a large bowl.
• In the same bowl, add the diced red onion, corn, chopped jalapeno, and fresh cilantro.
• In a separate bowl, combine mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well to combine.
• Pour the mayonnaise mixture over the chicken salad. Stir until everything is well combined.
• If you like it creamier, add a little more mayonnaise. For extra tang, toss in more lime juice.
• Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.