Mexican Corn Salsa With Chicken

It’s okay to double dip into this crunchy yet creamy, savory Mexican corn salsa with Chicken that’s bursting with bold flavors and irresistible texture. Filled with an array of spices and the perfect pop of fresh ingredients, this protein-packed dip will turn any day into an instant fiesta.

Summer is in full swing and with it all of the fun of entertaining family and friends. If you’re looking for the perfect dish to get the party started, this Mexican corn salsa is it. Blend up a batch of margaritas and serve alongside the Best Restaurant Guacamole and you will be dipping all night long.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Top tips
• FAQ
• Variations
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

• Protein Packed - Unlike most recipes for Mexican street corn salsa, this recipe contains lean, protein-rich chicken breast. Not only does this bump up the nutrition of this dip but it packs even more flavor, and texture, and will keep you satiated and full longer. It truly satisfies the soul. 
• Texture - This corn dip satisfies all of your cravings. Yogurt makes it creamy and dreamy while adding even more protein. The corn offers up that sweet crunchy pop. Sauteed onions and peppers round out the dip with tenderness in every bite. 
• Easy Process - There is nothing complicated about making this dip. The chicken cooks up quickly in the air fryer. Other than that the only other actual cooking is sauteing your vegetables. This is a crowd-pleasing recipe anyone can make!
• Accessible Ingredients - With Springer Mountain Chicken as the star, it doesn’t take a lot of extras to bring this corn dip together. Combining pantry staples like an easy homemade spice blend and canned corn with fresh produce, you can easily find everything at your local grocery store. 
• Make Ahead - When it comes to throwing a fun and festive party you want to be able to relax and mingle with your friends and family. Having dishes you can make in advance makes it that much easier and this dip is one of them! It can be served warm or chilled. You can also make components of the dip well in advance like cooking up the chicken the day before.

Ingredients

• Springer Mountain Chicken - The perfectly portioned 4-ounce size of these chicken breasts cooks up quickly. They’re extremely low in fat and high in protein. This all-natural chicken is free of antibiotics, and hormones, and is non-GMO certified. 
• Spices - Ancho chili powder, cumin, oregano, salt, paprika, onion powder, and garlic powder bring flavor to both the chicken and the dip itself. It gives earthy notes, and savory flavor, without being spicy. 
• Corn - You can easily make this recipe year-round by using canned corn. 
• Plain Yogurt - Unlike many recipes that use mayonnaise as a base this Mexican Corn Dip with Chicken uses thick, creamy, and tangy yogurt. Plain yogurt, Greek yogurt, or dairy-free yogurt will all work. 
• Mini Sweet Peppers - These add natural sweetness, crunch, and color to every bite. 
• Lime Juice - Combined with the yogurt, it makes the tangy sauce that ties this dip together. 
• Red Onion - Adds crunch and bite. 
• Jalapeno - You only need half a jalapeno to add that hint of spice without making this spicy. Want to kick it up? Use the entire pepper. Sauteing the jalapeno with the onion also mellows the heat. 
• Cilantro - Adds a fresh pop of herbaceous flavor. 
• Cotija Cheese - This crumbly Mexican cheese is slightly similar in flavor to feta and adds a savory salty bite. 
• Garlic Olive Oil - This adds depth of flavor to both the chicken and the dip without overpowering the other ingredients. (use code 15GOLDENGK for 15% off)  
• Avocado Oil

Instructions

• Add your chicken, garlic olive oil, and seasonings to a bowl and mix to combine. Make sure that your chicken is evenly coated. 
• Place the chicken in your air fryer at 370 °F. Allow it to cook for seven minutes and then give it a flip. Let the chicken cook for another 6-7 minutes or until the internal temperature is 165 °F. Allow the chicken to rest and cool enough to handle.
• Dice your cooled chicken into small pieces and set aside. 
• To make your salsa, add all of the spices to a small bowl and stir to combine.
• Heat a skillet over medium heat and add the avocado oil. Add the corn and jalapeno and allow it to char for 3-4 minutes, stirring occasionally. You’re looking to soften the jalapeno and add a little color to the corn.
• Crumble your cotija cheese and finely chop your remaining vegetables and cilantro.
• In a medium-sized bowl add the yogurt, lime juice, garlic oil, and spices. Stir to combine to create the sauce.
• Add the chicken, sauteed corn mixture, onions, peppers, cilantro, and yogurt sauce to a large bowl and give it a good stir to completely combine.
• Serve the dip with tortilla chips or your favorite dippers.

Equipment

• Air Fryer - Using an air fryer makes cooking the chicken quick and easy while also keeping it tender and moist. 
• Mixing Bowls
• Saute Pan
• Cutting Board/Knife

Top tips

• You can make the chicken a day or two in advance. Keep it stored in a plastic bag or airtight container in the refrigerator until ready to dice up and add it to your dip.
• Feel free to make this dip up to a day in advance. Keep it refrigerated in an airtight container until ready to serve.
• In addition to serving this with tortilla chips, you can also serve this with your favorite veggies such as cucumbers or bell or sweet peppers for a low-carb option.

FAQ

Can I make Mexican Corn salsa with Chicken dairy free?

Yes! Replace the yogurt with plain dairy-free yogurt and leave out the cotija. You may need to add a pinch of extra salt.

Can I use fresh or frozen corn for this corn salsa recipe?

Yes! Both are great options for this corn salsa recipe. 

Variations

• For a smoky element, try grilling your chicken.
• You can also use fresh corn for this recipe, either charring it on the grill or adding the fresh kernels to the skillet with the jalapeno.
• Want more of a kick? Use the entire jalapeno or try adding a diced serrano pepper.

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