Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
Craving the taste of Mexico? This Creamy Mexican Street Corn Chicken Salad is the ultimate Elote Bowl recipe. After making it dozens of times, I’ve perfected the creamy dressing and crispy corn combination. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Marry Me Pork Tenderloin with Creamy Sun-Dried Tomato Sauce and Baked Macaroni and Cheese with a Bubbly Golden-Brown Crust.
Why This Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl Is Pure Comfort
- Easy to make at home
- Better than takeout
- Customizable with your favorite toppings
What You'll Need for Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Canned corn
- Red bell pepper
- Red onion
- Avocado
- Cilantro
- Chili powder
- Cumin
- Lime juice
- Mayonnaise
- Sour cream
- Cotija cheese
- Optional: Black beans
- Optional: Jalapeños
- Optional: Tortilla strips
- Optional: Tortilla chips
đź“ť Ingredient Notes
- Cotija cheese: Substitute with feta cheese if not available.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls — Perfect for tossing the salad and preventing mess → See on Amazon
- Cast Iron Skillet — Ideal for cooking the chicken and charring the corn → See on Amazon
How to Make Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
- Cook the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a preheated skillet until cooked through and slightly charred.
- Char the corn: Place corn kernels in the same skillet and cook until slightly charred. Remove from heat and set aside.
- Prepare the dressing: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and cumin.
- Assemble the salad: In a large bowl, combine cooked chicken, corn, red bell pepper, red onion, avocado, and cilantro. Pour the dressing over the salad and toss to combine.
- Serve: Spoon the salad into bowls and top with your favorite toppings. Serve immediately.
Cook's Tips for Perfect Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, use a meat thermometer and cook until it reaches 165°F (74°C).
- Tip: For a spicy version, add diced jalapeños to the salad or serve with hot sauce on the side.
- Tip: Make it a meal: Serve with warm tortillas or tortilla chips on the side for a satisfying dinner.
Storing & Reheating Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dressing and chop the vegetables a day ahead for a quick assembly.
Freezing Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a shortcut, use rotisserie chicken and skip cooking the chicken breasts.
- Best substitution: Substitute canned corn with fresh corn on the cob, grilled until slightly charred.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead for a quick assembly.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water or milk to thin it out.
Want to level up this recipe?
High-quality cutting board — Ensures safety and precision when slicing avocados and onions → Check price on Amazon
Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl
Ingredients
Main Ingredients
- Chicken breasts
- Canned corn
- Red bell pepper
- Red onion
- Avocado
- Cilantro
Seasonings
- Chili powder
- Cumin
- Lime juice
- Mayonnaise
- Sour cream
- Cotija cheese
Optional Toppings
- Black beans
- Jalapeños
- Tortilla strips
- Tortilla chips
Instructions
- Cook the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a preheated skillet until cooked through and slightly charred.
- Char the corn: Place corn kernels in the same skillet and cook until slightly charred. Remove from heat and set aside.
- Prepare the dressing: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and cumin.
- Assemble the salad: In a large bowl, combine cooked chicken, corn, red bell pepper, red onion, avocado, and cilantro. Pour the dressing over the salad and toss to combine.
- Serve: Spoon the salad into bowls and top with your favorite toppings. Serve immediately.
Notes
- Chef tip: For a shortcut, use rotisserie chicken and skip cooking the chicken breasts.
- Best substitution: Substitute canned corn with fresh corn on the cob, grilled until slightly charred.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead for a quick assembly.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water or milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the dressing and chop the vegetables a day ahead for a quick assembly.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 42g
- Carbs: 38g
- Fiber: 7g
- Sugar: 6g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl FAQs
Yes, prepare the dressing and chop the vegetables a day ahead. Assemble the salad just before serving to prevent the avocado from browning.
Overcooking the chicken can cause the salad to turn out dry. To prevent this, use a meat thermometer and cook until it reaches 165°F (74°C).
Yes, cook the chicken breasts in the air fryer at 375°F (190°C) for 15-20 minutes, flipping halfway through. Proceed with the recipe as written.
Feta cheese is the best substitute for Cotija cheese. It has a similar salty and crumbly texture.
Yes, this recipe is perfect for fall cookouts. Serve it alongside grilled meats and other seasonal sides for a delicious meal.
A Warm Final Note
I can’t wait for you to try Creamy Mexican Street Corn Chicken Salad – The Ultimate Elote Bowl and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
