Easy Crispy Elote-Style Chicken Street Corn Salad
This crispy elote-style chicken street corn salad is the perfect summer dish. Tired of boring salads? This one is packed with protein and flavor. After making it dozens of times, I discovered the secret to crispy, juicy chicken every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Beef Dinner and Protein Breakfast Biscuits.
Why This Easy Crispy Elote-Style Chicken Street Corn Salad Is Pure Comfort
- Crispy, juicy chicken
- Creamy, tangy lime dressing
- Easy, ready in 20 minutes
- Better than takeout
What You'll Need for Easy Crispy Elote-Style Chicken Street Corn Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- frozen corn
- red onion
- cilantro
- lime
- chili powder
- cumin
- garlic powder
- salt
- pepper
- mayonnaise
- sour cream
- cotija cheese
- Optional: avocado
- Optional: jalapeño
- Optional: tortilla strips
📝 Ingredient Notes
- chicken breasts: Boneless, skinless works best.
- cotija cheese: Feta cheese can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy chicken → See on Amazon
- Immersion blender — Easy, smooth dressing → See on Amazon
How to Make Easy Crispy Elote-Style Chicken Street Corn Salad
- Step 1: Cook chicken breasts in a cast iron skillet until crispy and cooked through.
- Step 2: In a blender, combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, salt, and pepper. Blend until smooth.
- Step 3: In a large bowl, combine cooked chicken, frozen corn, red onion, cilantro, and dressing. Mix well.
- Step 4: Serve immediately, topped with cotija cheese, avocado, jalapeño, and tortilla strips if desired.
Cook's Tips for Perfect Easy Crispy Elote-Style Chicken Street Corn Salad
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, use a meat thermometer and cook until 165°F (74°C).
- Pro tip: For extra crispy chicken, pat the chicken breasts dry before cooking.
- Pro tip: Make the dressing ahead of time for easier prep.
Storing & Reheating Easy Crispy Elote-Style Chicken Street Corn Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The dressing can be made up to 2 days ahead.
Freezing Easy Crispy Elote-Style Chicken Street Corn Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño to the dressing.
- Best substitution: Substitute feta cheese for cotija cheese if needed.
- Make-ahead: Prepare the dressing and chop the vegetables ahead of time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water or lime juice to thin it out.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked, juicy chicken every time → Check price on Amazon
Easy Crispy Elote-Style Chicken Street Corn Salad
Ingredients
Main Ingredients
- chicken breasts
- frozen corn
- red onion
- cilantro
- lime
Seasonings
- chili powder
- cumin
- garlic powder
- salt
- pepper
- mayonnaise
- sour cream
- cotija cheese
Optional Toppings
- avocado
- jalapeño
- tortilla strips
Instructions
- Step 1: Cook chicken breasts in a cast iron skillet until crispy and cooked through.
- Step 2: In a blender, combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, salt, and pepper. Blend until smooth.
- Step 3: In a large bowl, combine cooked chicken, frozen corn, red onion, cilantro, and dressing. Mix well.
- Step 4: Serve immediately, topped with cotija cheese, avocado, jalapeño, and tortilla strips if desired.
Notes
- Chef tip: For a spicy kick, add diced jalapeño to the dressing.
- Best substitution: Substitute feta cheese for cotija cheese if needed.
- Make-ahead: Prepare the dressing and chop the vegetables ahead of time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water or lime juice to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The dressing can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 28g
- Carbs: 20g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Elote-Style Chicken Street Corn Salad FAQs
Yes, you can prepare the dressing and chop the vegetables ahead of time. However, it's best to assemble the salad right before serving to prevent the chicken from getting soggy.
The most common reason is overcooking. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but doesn't go over.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Feta cheese is a great substitute. It has a similar tangy flavor and crumbles easily.
Yes, grilled chicken can be used instead of pan-seared chicken. Just make sure it's cooked to the same temperature.
A Warm Final Note
I can’t wait for you to try Easy Crispy Elote-Style Chicken Street Corn Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
