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Close up of charred sweet corn and seared chicken cubes in a Chicken Street Corn Salad bowl.

Chicken Street Corn Salad with Creamy Lime Dressing

This vibrant Chicken Street Corn Salad features golden seared chicken, charred sweet corn, and a creamy lime dressing. A Pinterest-perfect meal that is high in protein, refreshing, and packed with authentic Mexican-inspired street food flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Salad
Cuisine: Mexican-American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1.5 lbs Chicken Breast cut into 1-inch cubes (680g)
  • 3 cups Sweet Corn fresh or frozen kernels (450g)
  • 1 large head Romaine Lettuce chopped (300g)
  • 1/2 cup Red Onion finely diced (60g)
  • 2 whole Jalapenos thinly sliced
  • 1/2 cup Cotija Cheese crumbled (60g)
  • 1/2 cup Fresh Cilantro chopped (15g)
  • 1 tsp Chili Powder for dusting
  • 1/4 cup Mayonnaise (60ml)
  • 1/4 cup Sour Cream (60ml)
  • 2 tbsp Lime Juice freshly squeezed (30ml)

Equipment

  • 1 Large Skillet or Cast Iron Pan Essential for charring the corn.
  • 1 Mixing Bowl For whisking the dressing.

Method
 

Protein & Corn Preparation
  1. Season chicken cubes with salt and pepper. In a large skillet over medium-high heat, sear chicken in oil until golden-brown and cooked through (approx. 7 minutes). Remove and set aside.
  2. In the same skillet, add corn kernels in a flat layer. Let cook undisturbed for 2-3 minutes until black grill marks appear and kernels are charred. Remove from heat.
Assembly
  1. Whisk together mayonnaise, sour cream, and lime juice in a small bowl until smooth and thick.
  2. Place chopped romaine in a large bowl. Top with chicken, charred corn, red onion, and jalapeno slices. Drizzle with dressing and garnish with cotija, cilantro, and chili powder.

Notes

Use a very hot pan for the corn to get the char without overcooking the inside.
If Cotija is unavailable, Feta cheese is a great salty substitute.