Chili-Crisp Rotisserie Chicken Boards with Charred Corn & Tomato Salad

Chili crisp, the crunchy chile oil that jumped from Chinese pantries into weeknight kitchens, gives shredded rotisserie chicken a fiery edge. Charred corn and heirloom tomatoes finish the board with a bright, street-corn-inspired salad.

Serves 4 · 20 min prep · 8 min cook

Estimate for one serving

• 610 cal
• 38g protein
• 32g carbs
• 38g fat

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Ingredients

• 3 cups rotisserie chicken, shredded
• 2 cups fresh corn kernels (from 3 ears)
• 1 1/2 lb heirloom tomatoes, wedged
• 1 English cucumber, sliced
• 2 avocado, sliced
• 8 oz fresh mozzarella pearls
• 3 Tbsp chili crisp
• 1/4 cup mayonnaise
• 2 Tbsp lime juice
• 1/3 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro leaves
• 2 Tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 small warm flour tortillas or crusty bread

Instructions

1. 1Heat a dry cast-iron skillet over high heat until smoking hot. Add the fresh corn kernels in a single layer and cook undisturbed 2 to 3 minutes until deeply charred on one side, then toss and char another 1 to 2 minutes. Transfer to a bowl to cool slightly.
2. 2In a small bowl whisk the mayonnaise with half the chili crisp, the lime juice, and salt until smooth and spoonable; this becomes the elote-style drizzle.
3. 3Arrange the shredded rotisserie chicken down the center of a large platter or individual dinner boards. Spoon the remaining chili crisp over the chicken so every bite gets heat and crunch.
4. 4Toss the warm charred corn with a drizzle of olive oil, half the crumbled cotija, and most of the cilantro. Season lightly with salt and pepper.
5. 5Fan the heirloom tomato wedges, cucumber slices, avocado, and mozzarella pearls the chicken in colorful sections so the board looks abundant and ready to share.
6. 6Scatter the charred corn mixture over and the tomatoes. Drizzle the chili-crisp mayo generously over chicken and vegetables.
7. 7Finish with remaining cotija and cilantro. Warm the tortillas or bread in a dry skillet 30 seconds per side or wrap in a damp towel and microwave briefly until soft and steamy.
8. 8Serve family-style so everyone builds plates with chicken, salad, and bread; no oven required and perfect for still-hot August nights.