When the sun lingers late into the evening and the air carries a gentle warmth, there’s nothing quite like a meal that feels both fresh and indulgent. This Street Corn Chicken Salad delivers just that—a delightful mix of smoky, creamy, and zesty elements that come together in a vibrant plate.
Last weekend, I fired up the grill, the flames flickering and sending up little wisps of smoke as the corn and chicken cooked. The smell of spices mingled with the charred sweetness of the corn, filling the air with an irresistible aroma. Sitting down to eat, I was greeted by the crunch of fresh romaine and the bright pop of cilantro and jalapeño. Each bite was a perfect balance—the creamy dressing clung to the kernels, the chicken was juicy and spiced just right, and the subtle heat from the jalapeño added a lively kick. It reminded me of summer evenings spent with friends, the kind of meal that invites conversation and second helpings.
- Combines smoky grilled corn with tender, spiced chicken for a satisfying texture contrast
- Creamy dressing with cotija cheese adds richness without overpowering freshness
- Fresh herbs and jalapeño bring brightness and just enough heat to excite the palate
- Quick to prepare, making it ideal for warm weather dinners or casual gatherings
- Versatile enough to serve as a main dish or a hearty side
If you’re wondering how this salad holds up after serving, it keeps well for a day or two, especially if you keep the dressing separate. The flavors deepen with time, making it a great choice for meal prep or to bring along to summer picnics.
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Street Corn Chicken Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
A vibrant and flavorful Street Corn Chicken Salad combining juicy grilled chicken, charred corn, creamy dressing, and fresh herbs for a perfect summer meal.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 ears of corn, husked
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 cups chopped romaine lettuce
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1 jalapeño, seeded and finely chopped
Instructions
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken for 6-7 minutes per side or until cooked through and internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes, then slice into strips.
While the chicken is grilling, place the ears of corn on the grill and cook, turning occasionally, until charred in spots, about 10 minutes. Remove from grill and let cool slightly.
Cut the kernels off the cobs and place in a large mixing bowl.
In a separate bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, honey, garlic powder, and cayenne pepper until smooth.
Add the dressing to the corn kernels and stir to combine.
Add chopped romaine lettuce, cilantro, red onion, and jalapeño to the corn mixture and toss gently to combine.
Divide the salad among four plates and top each with sliced grilled chicken.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I make this salad ahead of time? Yes, it’s best to keep the dressing separate until ready to serve to maintain crispness.
Is there a way to make it less spicy? Simply omit the jalapeño or reduce the cayenne in the dressing to suit your taste.
What can I substitute for cotija cheese? Feta cheese works well if cotija isn’t available.
Can I cook the chicken and corn indoors? Absolutely. A grill pan or broiler will deliver good results.
This salad is more than just a dish; it’s a mini celebration of summer flavors that invites you to savor every bite. Give it a try and watch it become a new favorite in your rotation.