08/13/2026
🌽 Creamy Mexican Street Corn Chicken Salad
Ingredients
Goodlife Brands 1½ lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
Creamy corn dressing
¾ cup mayonnaise
½ cup sour cream or Greek yogurt
2 tbsp fresh lime juice
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
1 small garlic clove, finely grated
½ tsp salt
¼ tsp black pepper
¼ cup chopped fresh cilantro
Salad
2½ cups corn kernels — fresh, frozen, or canned/drained
¼ cup finely diced red onion
½ cup crumbled cotija or feta cheese
¼ cup chopped cilantro
1–2 jalapeños, finely diced (optional)
1 avocado, diced (optional)
Extra lime wedges
Tortilla chips, for serving
Instructions
Season the chicken.
Mix the olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and lime juice. Rub all over the chicken.
Cook the chicken.
Grill or pan-sear over medium-high heat for about 5–7 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest for 5–10 minutes, then chop into bite-size pieces.
Char the corn.
Heat a large skillet over medium-high/high heat. Add the corn and cook without stirring too often until it develops deep golden-brown/charred spots, about 5–8 minutes. Let cool slightly.
Make the dressing.
Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic, salt, pepper, and cilantro.
Combine.
In a large bowl, combine the chopped chicken, charred corn, red onion, cotija, cilantro, and jalapeño. Pour in the dressing and toss until everything is well coated.
Finish.
Taste and add more lime, salt, chili powder, or cilantro as needed. If using avocado, gently fold it in at the end.
Serve.
Chill for 20–30 minutes if you have time, then serve with warm tortilla chips and plenty of lime wedges.
