This colorful and fresh Street Corn Chicken Salad is loaded with roasted corn, red peppers, lime, chopped red onion, creamy avocado and of course, shredded chicken. Everything gets tossed in a creamy cashew dressing – you won’t believe how delicious the flavor is! I have really been on a paprika kick lately!
This recipe is perfect as is or to tuck into sandwiches and wraps. I’ve modified a classic Street Corn Chicken Salad to make it more allergy-friendly (usually they are full of dairy and mayo), plus, all the ingredients, including the dressing, are wholesome and hearty. It’s perfect as a high-protein and meal-prep-friendly dish! Add this summer salad to your menu rotation and serve it at ALL your BBQs this season. For more salads I can’t stop making, check out my Spring Pasta Salad, this Green Goddess Chicken Salad and my Mango Chicken Salad (one of my favorites)!
What Is Street Corn?
In Mexico, street corn is a street food made with corn that is grilled and then slathered in a creamy sauce. It is then typically flavored with chili powder, lime and cilantro! It is incredibly tasty, being smoky, tangy and creamy all at once. I took the flavor inspiration from this classic dish and adapted it to make it more allergy-friendly, so that we can all enjoy it!
Why You’ll Love This Recipe
This is the perfect way to use up leftover cooked chicken breasts or even rotisserie chicken. Same goes for leftover corn!
The salad gets tossed together in one bowl – quick and low mess!
Easy to make ahead, you can prepare all the elements the day before.
In line with my allergy needs, it’s gluten and dairy free!
It’s always a crowd pleaser – so colorful, creamy and crunchy. Everyone will love it.
You can turn this to a vegetarian recipe by swapping out the chicken for beans, tofu or shredded zucchini.
This Street Corn Chicken Salad works perfectly as a main or a side dish!
Equipment Needed
You’ll need a bowl to mix the ingredients in. Plus, you’ll need a blender to make your sauce for this Street Corn Chicken Salad! It only takes a few minutes though!
Ingredients Needed
Shredded chicken: I love to make this salad when I have leftover rotisserie chicken, but you can also cook chicken breast, cool and shred it.
Grilled corn on the cobs: Like the chicken, this recipe is great to make if you have leftover grilled corn from a barbecue session.
Red pepper: Chopped – I love the pop of red and crunch that this adds.
Lime: Fresh lime is classic in this Street Corn Chicken Salad. It adds a zesty flair!
Red onion: You’ll need some chopped red onion – it’s milder in a salad than regular onion.
Avocado: I love the creaminess avocado adds.
Cashew cream sauce: You can buy this or make it with my recipe below!
For the cashew sauce
Cashews: Soaked for at least 4 hours so they’re easy to blend.
Lemon: Use fresh rather than bottled lemon juice!
Evoo or avocado oil: For the base of the cashew sauce. Avocado oil has a more neutral flavor, but olive oil is great if you love a more herby taste.
Garlic: Adds garlicky goodness! You can also use garlic powder if you prefer!
Paprika: Adds some rich color. Feel free to also add chili powder for extra spice!
Filtered water or almond milk: This will help adjust the consistency of the sauce.
Step by step instructions
Step 1: Round up all your ingredients for your salad and combine them in a bowl.
Step 2: Make the cashew sauce by blending the sauce ingredients until smooth. Add a little fresh lime juice for balance and serve!
Storage
You can store this Street Corn Chicken Salad, dressed, for 3-4 days in the fridge.
You can also prep the salad in advance and add the avocado just before serving it for the best flavor!
Variations
Make it hot and spicy by adding chili powder to the sauce or folding chopped jalapenos into the salad mix.
Sometimes I’ll add other grains like quinoa to bulk it up. You could also add a cup of leftover gluten free pasta to make it more filling.
Make a vegetarian version by swapping the chicken for grated zucchini or some black beans.
Top it with loads of fresh cilantro!
How to serve
Here’s how I love to eat and enjoy this incredible, light and bright salad:
- I love to serve this Street Corn Chicken Salad with a side of crackers or toasted and crunchy gluten free bread. It’s also great to scoop up with tortilla chips.
- It’s delicious spooned into crunchy lettuce cups!
- On hot days, enjoy this salad straight from the fridge.
- With a chilled beverage like this Watermelon Lime Slushie or my chilled Dirty Matcha Latte.
Recipe FAQ
How do you eat street corn chicken salad?
You can eat it chilled or at room temperature. It’s great as is, with tortilla chips or as a side to other summer and Mexican-inspired recipes.
Is this recipe dairy free?
Yup! This recipe is 100% dairy free.
What seasoning goes on Mexican street corn?
Chili powder, lime juice and salt (and sometimes paprika) are used to season Mexican corn. I used paprika because I tolerate it best but you can also add chili powder!
What is the red powder on street corn?
Tajín, paprika or chili powder is sometimes found sprinkled as a red powder over street corn.
Related Recipes
Be sure to try these delicious lunch or dinner ideas next:
Easy Chicken Mango Spring Rolls
Street Corn Chicken Salad
Equipment
- 1 bowl
- 1 high-speed blender
Ingredients
For the salad
- 1 lb shredded chicken
- 3 grilled corn on the cobs
- 1 red pepper chopped
- 1 lime
- ½ red onion chopped
- ½ avocado
- 1 ¼ cups cashew cream sauce
For the cream sauce
- 1 ½ cups cashews soaked for at least 4 hours
- 1 lemon juiced
- 2 tbsp evoo or avocado oil
- 1 clove garlic
- 1 tbsp paprika
- ½ cup filtered water or almond milk
- 1 tsp chili powder (optional)
Instructions
- Gather your ingredients.
- Combine chicken, peppers, avocado, onions and corn in a bowl.
- Prepare sauce in a blender (or use store bought sauce).
- Add a fresh lime squeeze and enjoy! I like to serve with crackers.
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