Description
This Mexican Street Corn Chicken Salad combines the smoky, creamy flavors of elote with tender shredded chicken for a fresh, zesty, and protein-packed dish. Tossed in a tangy lime-tajin dressing with cotija cheese and cilantro, it’s the perfect blend of spicy and refreshing.
Ingredients
Scale
- 2 cups frozen corn
- Kosher salt, to taste
- 1 lb rotisserie chicken, shredded or cubed
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1/2 small red onion, diced
- 1/2 jalapeño, seeded and minced
- 1/4 cup cotija cheese or feta cheese
- 3/4 cup plain Greek yogurt or mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice (3–4 limes)
- 2 teaspoons tajin
- Lettuce cups, avocado, or bread for serving
Instructions
- Heat a skillet over medium-high heat. Add frozen corn and cook for 5–7 minutes until slightly charred. Season with a pinch of salt and let cool.
- In a large bowl, whisk together Greek yogurt, sour cream, lime juice, tajin, and a pinch of salt to make the dressing.
- Add the chicken, corn, cilantro, red onion, jalapeño, and cotija cheese to the bowl.
- Toss everything gently until evenly coated in the creamy dressing.
- Taste and adjust with more tajin or lime juice if needed.
- Garnish with extra cilantro and cheese before serving.
- Serve chilled in lettuce cups, on bread, or with sliced avocado.
Notes
- Char your corn for extra smoky flavor.
- Use mayo instead of Greek yogurt for a richer texture.
- Chill the salad for 30 minutes before serving to enhance flavor.
- Top with extra tajin for added color and spice.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg