Some meals don’t just satisfy hunger—they bring a rush of memories and delight with every bite. This Street Corn Chicken Salad is exactly that for me.

I still remember the first time I made this salad on a lazy weekend afternoon. The air was warm, and the grill was hot, humming with the promise of something good. As the chicken sizzled and the corn kernels charred, a smoky aroma filled the kitchen that instantly transported me to a bustling street fair. That tangy, creamy dressing bursting with lime and spices was like a little spark, tying everything together perfectly. Each forkful was a mix of crisp romaine, juicy tomatoes, and the salty crumble of cotija cheese—like a party of flavors dancing in my mouth. It was the kind of meal that made me pause, savor, and smile, reminding me that good food is as much about joy as it is about nourishment.

Bright, smoky flavors bring a fresh twist to everyday salad.
Grilled chicken adds hearty protein without heaviness.
Charred corn mixed with a zesty dressing creates a perfect balance of sweet and spice.
Quick to prepare, making it ideal for busy lunches or light dinners.
Colorful and vibrant—great for sharing or impressing guests.

If you’re worried about making a salad feel special, this one is a game changer. It’s not just a bowl of greens; it’s a celebration of textures and tastes that keep you reaching for more.

Street Corn Chicken Salad

Print Recipe

A vibrant and flavorful salad combining grilled chicken, charred corn, and a zesty Mexican-inspired dressing, topped with cotija cheese and fresh cilantro. Perfect for a light lunch or dinner.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste
3 ears of corn, husked
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion

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Instructions

Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes.
While the chicken cooks, grill the corn ears, turning occasionally, until charred in spots, about 8-10 minutes. Remove from grill and let cool slightly.
Cut the kernels off the corn cobs and place them in a medium bowl.
Add mayonnaise, lime juice, smoked paprika, cayenne pepper, and a pinch of salt to the corn kernels. Stir to combine well.
Slice the rested chicken breasts into thin strips.
In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, sliced red onion, and half of the corn mixture. Toss gently to combine.
Divide the salad onto four plates or bowls.
Top each salad with sliced grilled chicken, the remaining corn mixture, crumbled cotija cheese, and chopped cilantro.
Serve immediately.

FAQ

Can I make this salad ahead of time?
It’s best to keep the components separate until you’re ready to eat to avoid sogginess, especially the dressing and lettuce.

What if I don’t have a grill?
You can char the corn in a hot skillet or broil it in the oven. The chicken can also be cooked on a stovetop grill pan.

Is there a vegetarian version?
Try swapping grilled chicken with roasted chickpeas or grilled tofu for a similar smoky, protein-packed twist.

Once you try this, you’ll see how easy it is to turn simple ingredients into something memorable. Dive in and enjoy every bite!