Mexican Corn Salsa with Chicken

Make this flavorful Mexican corn salsa with chicken for a quick and easy weeknight dinner or a crowd-pleasing party dip. Packed with grilled corn, seasoned chicken breast, creamy yogurt, fresh cilantro, lime juice, and bold spices, this high-protein recipe is perfect for tacos, bowls, or tortilla chips. Great for meal prep, gluten-free, and customizable to suit any diet. Whether you’re hosting a BBQ or prepping lunch, this healthy and vibrant salsa brings bold Mexican flavors to any table.

This bold and flavorful Mexican Corn Salsa with Chicken is packed with juicy seasoned chicken, charred corn, fresh veggies, creamy yogurt, and tangy lime. Perfect as a dip with tortilla chips or served as a light meal, it’s a vibrant, protein-rich dish that’s both delicious and satisfying.

Ingredients

For the Chicken

• 2 Springer Mountain Farms 4 oz chicken breasts
• ½ tsp smoked paprika
• ¼ tsp onion powder
• ¼ tsp chili powder
• ¼ tsp oregano
• ⅛ tsp ancho chili powder
• ½ tsp salt
• ½ tbsp garlic olive oil

For the Salsa

• 4 cups canned corn, drained
• 1 tbsp avocado oil
• ½ cup plain yogurt (any kind)
• 3 tbsp lime juice
• 4–5 red mini sweet peppers, diced
• ½ red onion, diced
• ½ jalapeño, diced
• ½ cup fresh cilantro, chopped
• ¼ tsp chili powder
• ½ tsp paprika
• ¼ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp oregano
• 1 tsp salt
• ⅓ cup cotija cheese, crumbled
• 1 tsp garlic olive oil

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Instructions

1. Season the Chicken
   In a bowl, combine chicken breasts with garlic olive oil, smoked paprika, onion powder, chili powder, oregano, ancho chili powder, and salt. Toss to coat evenly.
2. Cook the Chicken
   Place seasoned chicken in an air fryer at 370°F. Cook for 7 minutes, flip, and cook for another 6–7 minutes or until the internal temperature reaches 165°F. Let the chicken rest and then dice into small pieces.
3. Prepare the Salsa Base
   In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, oregano, and salt for the salsa.
4. Char the Corn
   Heat avocado oil in a skillet over medium heat. Add corn and diced jalapeño, sautéing for 3–4 minutes until lightly charred and the jalapeño has softened.
5. Mix the Sauce
   In a medium bowl, whisk together yogurt, lime juice, garlic olive oil, and the spice mix.
6. Assemble the Salsa
   In a large bowl, combine the diced chicken, charred corn mixture, diced onion, sweet peppers, cilantro, yogurt sauce, and cotija cheese. Mix thoroughly until everything is well combined.
7. Serve
   Enjoy immediately with tortilla chips or refrigerate for up to 2 days for even deeper flavor.

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Tips

• Use fresh corn when in season for extra sweetness and char.
• Don’t skip the rest time after cooking the chicken—it keeps it juicy.
• Chop ingredients finely for better texture and easier scooping.

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Variations and Substitutions

• Make it vegetarian: Omit the chicken and add black beans or grilled tofu.
• Dairy-free: Use a dairy-free yogurt and vegan cheese alternative.
• Spice level: Adjust jalapeño and chili powder to taste, or omit for a milder version.
• Add avocado: For a creamy twist, mix in some diced avocado right before serving.

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FAQs

Can I use frozen corn?
Yes! Just thaw and pat dry before charring in the skillet.

How long does this keep?
Store in an airtight container in the fridge for up to 2 days. It’s best enjoyed fresh.

Can I meal prep this?
Absolutely. Prep all components ahead and combine just before serving.

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Serving Suggestions

• Serve with tortilla chips as a hearty dip.
• Spoon over rice or quinoa for a quick bowl.
• Wrap in tortillas for tacos or burritos.
• Use as a topping for nachos or salads.

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Why You’ll Love This Recipe

• Packed with flavor from smoky spices, lime, and charred veggies.
• High in protein and satisfying thanks to the chicken and yogurt base.
• Versatile and customizable to fit your dietary needs.
• Easy to make and comes together quickly with minimal prep.