Mexican Chicken Corn Salad
A vibrant Mexican chicken corn salad that blends smoky charred corn, fresh cilantro, and a tangy lime‑yogurt dressing. The dish is high in protein and bright flavors, perfect for a satisfying lunch or dinner.
Recipe by Vimarsh Patel· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 1 4/5 lb chicken breast
- 2 tbsp lime juice
- 1 tbsp avocado oil
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 4/5 oz cotija cheese
- 1 large red onion
- 1 large red bell pepper
- 1 handful cilantro
- 3 piece jalapeños
- 2 cup canned corn
- 1 cup plain 0% Greek yogurt
- from 0.5 lime lime juice
- 1 tbsp hot sauce
- 1 tbsp Tajín
- 1/2 cup water
- salt, to taste
- black pepper, to taste
Instructions
- 11. Cut the chicken breast into bite‑sized cubes and place them in a large bowl.
- 22. Add 2 tbsp lime juice, 1 tbsp avocado oil, 2 tsp chili powder, 1.5 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper to the chicken; toss to coat evenly.
- 33. Let the chicken marinate at room temperature for 15–30 minutes while you prepare the other ingredients.
- 44. Heat a large skillet over medium‑high heat. Once hot, add the marinated chicken and cook, stirring occasionally, for 8–10 minutes until the pieces are browned and reach an internal temperature of 165°F.
- 55. While the chicken cooks, drain the canned corn thoroughly and pat dry with paper towels.
- 66. After removing the chicken, wipe the skillet clean or use a second clean pan; spread the corn in a single layer and let it sit untouched for 2–3 minutes to develop a light char, then stir and cook another 2–3 minutes until speckled brown spots appear.
- 77. In a medium bowl, whisk together 1 cup plain 0% Greek yogurt, the juice from half a lime, 1 tbsp hot sauce, 1 tbsp Tajín, 0.5 cup water, and a pinch of salt and black pepper until the dressing is smooth.
- 88. In a large mixing bowl combine the charred corn, finely diced red onion, finely diced red bell pepper, chopped cilantro, finely diced jalapeños, and crumbled cotija cheese.
- 99. Pour the yogurt‑lime dressing over the vegetable‑corn mixture and toss until everything is evenly coated.
- 1010. Add the cooked chicken to the bowl and gently fold it into the salad, ensuring the pieces are well distributed.
- 1111. Taste and adjust seasoning with additional salt and pepper if needed.
- 1212. Divide the salad into four equal portions, serve immediately, or cover and refrigerate.
- 1313. Store any leftovers in an airtight container in the fridge; consume within 3–4 days.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mexican Chicken Corn Salad?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Mexican Chicken Corn Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mexican Chicken Corn Salad recipe come from?
- It was shared by Vimarsh Patel on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.