Description
This vibrant Mexican Street Corn Chicken Salad combines tender chicken, charred corn, red onion, and cilantro tossed in a creamy chili-lime dressing. It’s like eating elote in a bowl!
Ingredients
Scale
- 3 cups cooked chicken (Chopped or shredded)
- 2 cups corn kernels (Fresh, frozen, or canned)
- 1/2 cup red onion (Finely diced)
- 1/2 red bell pepper (Diced)
- 1/2 cup Cotija cheese (Crumbled or Feta)
- 1/2 cup fresh cilantro (Chopped)
- 1/3 cup mayonnaise (Base)
- 1/4 cup sour cream (Or Greek yogurt)
- 1 tbsp lime juice (Fresh)
- 1/2 tsp chili powder (Or Tajín)
- 1 jalapeño (Minced (optional))
Instructions
- Sauté corn kernels in a hot skillet with a little oil for 5–7 minutes until charred; let cool.
- Chop chicken, onion, bell pepper, jalapeño, and cilantro.
- Whisk mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Combine chicken, cooled corn, veggies, cheese, and dressing in a large bowl; toss to coat.
- Serve immediately or chill for 30 minutes. Garnish with extra chili powder.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg