Chicken Street Corn Salad Recipe
Welcome back to my cozy kitchen, where flavorful home cooking is always on the menu! Today I am thrilled to share my absolute favorite Chicken Street Corn Salad Recipe with you.
Equipment
- Large cast-iron skillet or outdoor grill
- Extra large glass salad mixing bowl
- Small whisk for blending creamy dressing
- Chef's knife and sturdy cutting board
- Measuring cups and liquid measuring spoons
- Tongs for turning juicy chicken breasts
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 4 cups fresh sweet corn kernels, about 4 ears
- 1 tablespoon olive oil, for searing
- 1 teaspoon chili powder, for chicken marinade
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and black pepper
- 1/2 cup crumbled cotija cheese or feta cheese
- 1/2 cup fresh cilantro, finely chopped
- 1 medium red onion, finely diced
- 1 ripe avocado, pitted and diced
- 1/3 cup mayonnaise, for salad dressing
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 teaspoon smoked paprika
Instructions
Season the Chicken
- Place chicken breasts on your cutting board and pat them completely dry with paper towels. Season both sides with chili powder, cumin, garlic powder, salt, and black pepper. Rub spices evenly so the meat is coated nicely.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat on your stove. Cook chicken breasts for six to seven minutes on each side until fully golden. Transfer cooked chicken to a plate and let it rest.
Char the Corn
- Add fresh sweet corn kernels into the same hot skillet without adding extra oil. Cook for eight minutes while stirring occasionally until kernels get dark charred spots. Remove the corn from heat and cool down slightly.
Dice the Chicken
- Take your rested juicy chicken breasts and place them onto a clean cutting board. Use a sharp chef's knife to cut the seared meat into bite-sized pieces. Set the diced chicken aside with the charred corn.
Whisk the Dressing
- In a small bowl, whisk mayonnaise, sour cream, fresh lime juice, and smoked paprika together. Stir vigorously until the mixture transforms into a smooth, velvety, and creamy dressing. Season with a tiny pinch of salt to taste.
Combine the Salad
- Place charred corn, diced chicken, red onion, chopped cilantro, and cotija cheese into your large bowl. Pour the prepared creamy dressing over all the fresh ingredients carefully. Toss gently until everything is coated evenly.
Add Avocado & Serve
- Fold the diced fresh avocado into the salad very gently using a soft spatula. Take care not to mash the creamy green avocado cubes while mixing everything. Garnish with extra cotija cheese and serve immediately.
Notes
- Use canned corn or frozen corn if fresh sweet corn is out of season.
- Swap cotija cheese for crumbly feta cheese if cotija is hard to find locally.
- Add sliced jalapeños to the salad if you prefer a hot, spicy flavor kick.
- Grill the corn directly on ears outside for an extra smoky barbecue taste.
- Use cooked store-bought rotisserie chicken to save precious time on busy weeknights.
- Store leftover salad in an airtight glass container in your refrigerator for three days.
- Keep diced avocado separate and add it right before eating to prevent browning.
- Enjoy leftovers cold or at room temperature for the best crisp flavor experience.
- Do not freeze this salad because mayonnaise dressing and fresh corn turn watery.
- Pack dressing in a separate small container if preparing lunches a day early.