Mexican Street Corn Chicken Salad

Mexican Street Corn Chicken Salad

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What do you get when you combine a lunch favorite and a fun Mexican side dish?! The answer is this Mexican Street Corn Chicken Salad! It is sooo good! I ate this for multiple days in a row and never got sick of it! It is lightened up with nonfat Greek yogurt, which means it is also packed with protein. The raw corn kernels add a fun ‘pop’ of sweetness too! The seasoning is from Trader Joe’s. If you do not have a Trader Joe’s, you can make your own Elote seasoning with the copy cat recipe I’ve included here.

Here is what you will need:

  • Cooked Chicken – the macros here account for chicken breast. I like to make mine in the crockpot, but you can easily buy a rotisserie chicken and use that. Many stores now sell rotisserie chicken already packaged.
  • Corn on the Cob – I use raw corn in this recipe. Did you know you don’t have to cook it?! It is so sweet and refreshing this way!
  • Nonfat Greek Yogurt – Plain
  • Light Mayo
  • Red Onion
  • Cilantro
  • Queso Fresco – you can also use feta, which has more flavor and is a bit easier to find.
  • Everything but the Elote Seasoning – one of my favorites from Trader Joe’s. See below for a copy cat recipe in case you cannot find this.
  • Salt & Pepper – to taste

Everything but the Elote Copy Cat

  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Mexican Street Corn Chicken Salad

Course: Lunch, DinnerDifficulty: Easy
Servings

6

servings
Prep time

6

minutes
Calories

193

kcal
Protein

26.2

g
Fat

5.7

g
Carbohydrates

10.7

g

Ingredients

  • 1 lb cooked chicken (rotisserie or you can cook and shred your own)

  • 3/4 cup nonfat Greek yogurt

  • 2 tbsp light mayo

  • 2 fresh raw corn on the cob, cut off

  • 1/4 cup diced red onion

  • 2 tbsp chopped cilantro

  • 1/4 cup queso fresco (or feta)

  • 1 tbsp Everything but the Elote seasoning

  • Salt and pepper to taste

Directions

  • Mix Greek yogurt, light mayo, Elote seasoning, red onion, and cilantro.
  • Add chicken and toss until well combined. Add corn and lightly mix.
  • Taste and season and desired.
  • Add queso fresco or just top with queso fresco when serving.

Notes

  • MFP Entry: Sprinkles and the Smiths Mexican Street Corn Chicken Salad

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