Mexican Street Corn Chicken Salad

Mexican Street Corn Grilled Chicken Salad is a fiesta in a bowl! A base of lime massaged kale salad packed with black beans, cherry tomatoes, red onion and avocado. This Kale Chicken Salad is topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn!

Kale Chicken Salad with Mexican Street Corn

Mexican Street Corn Chicken Salad is an amazing Summer Recipe you’ll make again and again! Warmer weather is moving in which means it’s time to fire up the grill again.

When it’s hot out you don’t want to turn on your oven because it heats up your house, making you feel hot and uncomfortable.

Grilling is the best option for hot days because it not only tastes great, but it allows you to be outside while you are cooking enjoying the beautiful weather.

What is Mexican Street Corn?

As the name suggests Mexican Street Corn is a popular street food offering in Mexico. Made with grilled or boiled corn on the cob and smothered in a zesty cream sauce and Mexican cheese. It can be served still on the cob or sliced off into a cup to eat with a fork.

We have a serious Street Corn addiction! Some of our other favorite Mexican Street Corn recipes include:

• Mexican Grilled Corn
• Hot Mexican Street Corn Dip
• Mexican Street Corn Salsa
• Skinny Mexican Street Corn

Why do we massage the kale? 

The base of the salad is made by hand massaging kale with lime and olive oil. Massaging kale helps to break it down making it much softer in texture and less bitter in flavor. It is easy to do, add the kale to a large salad bowl, add some fresh lime juice and olive oil.

Using clean hands, work the kale with your fingers for about a minute until it is softer and has reduced in size by about half. This small step is so important to enjoying delicious Kale Salad!

Putting this Kale Salad all together!

This salad Mexican Street Corn Grill Chicken Salad is packed full of toppings. Not only is it topped with the Zesty Lime Grilled Chicken and creamy Mexican Street Corn, it’s also has black beans, cherry tomatoes, red onion and avocado.

You can toss everything together in 1 big salad bowl or you can serve each salad individually.

4.85 from 13 votes

Mexican Street Corn Chicken Salad

Mexican Street Corn Grilled Chicken Salad is a fiesta in a bowl! A base of lime massaged kale salad packed with black beans, cherry tomatoes, red onion and avocado. Topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn!

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total Time : 30 minutes minutes

Servings: 4

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Ingredients

For the Zesty Lime Grilled Chicken

• ▢ 1.5 pound chicken breast
• ▢ 1 lime
• ▢ 2 tbsp olive oil
• ▢ ½ tsp garlic salt
• ▢ ¼ tsp coriander

For the Massaged Kale Salad

• ▢ 6 cups of chopped kale
• ▢ 1 lime
• ▢ 2 tbsp olive oil
• ▢ ½ tsp garlic salt
• ▢ 1 cup fresh cilantro
• ▢ 2 cup black beans
• ▢ 1 cup cherry tomatoes halved
• ▢ ½ cup red onion chopped
• ▢ 1 avocado sliced

For the Mexican Street Corn

• ▢ 4 ears of sweet corn
• ▢ 2 tbsp sour cream
• ▢ 2 tbsp mayonnaise
• ▢ Juice of 1 lime
• ▢ 4 oz queso fresco
• ▢ ½ tsp chili powder
• ▢ ½ tsp garlic salt
• ▢ dash of black pepper

Instructions

For the Zesty Lime Grilled Chicken

• Pat chicken breasts dry
• Cut into 1inch wide stripes
• Add chicken to a large bowl
• Zest the lime into the bowl over the chicken
• Slice the lime in half and squeeze the lime juice over the chicken
• Add the olive oil, garlic salt and coriander
• Mix until chicken is evenly coated
• Set aside for at least 20 minutes and up to 4 hours
• Heat grill to medium-high heat
• Carefully lay the chicken stripes on to the grill
• Grill for 3-4 minutes on each side, be careful not to burn
• Once the chicken is cooked through, remove from grill and set aside

For the Mexican Street Corn

• Heat the grill to medium*
• Remove the silk from the corn husks
• Submerge the corn in cold water for about 5 minutes
• Shake off any excess water and make sure the husks are closed back up over the corn
• Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender
• Remove the corn from the grill, allow to cool
• Remove the husks and slice the corn off the cob into a medium sized bowl
• Add the sour cream and mayonnaise to the corn, mix
• Slice the lime in half and squeeze the lime juice over the corn, mix
• Add the cheese, mix
• Season with chili powder, garlic salt and black pepper, mix

For the Lime Massaged Kale Salad

• In a large salad bowl add the kale
• Slice the lime in half and squeeze the lime juice over the kale
• Add the olive oil
• Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften
• Sprinkle with garlic salt
• Chop the cilantro and add it to the salad bowl, toss
• Add the black beans, cherry tomatoes, red onion and avocado, gently toss**
• Top with the Zesty Lime Grilled Chicken and Mexican Street Corn

Notes

*Or boil the corn on the stove top, for 10 minutes in a pot of boiling water

**You can toss everything together or add the black beans, cherry tomatoes, red onion, avocado, grilled chicken and Mexican street corn to each individual bowl of lime massaged kale and cilantro.

Nutrition Facts

Mexican Street Corn Chicken Salad

Amount Per Serving

Calories 808 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 9g56%

Cholesterol 134mg45%

Sodium 1400mg61%

Potassium 2116mg60%

Carbohydrates 58g19%

Fiber 14g58%

Sugar 9g10%

Protein 58g116%

Vitamin A 11150IU223%

Vitamin C 154.8mg188%

Calcium 378mg38%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Salad

Cuisine:American

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Looking for more? We have all the Mexican chicken recipes you need!

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• Southwest Chicken Bake
• Chicken Flautas
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