Elote Chicken Salad Lettuce Cups

Elote, Mexico’s beloved street corn, brings smoky chili, lime, and salty cotija to the table. Here those flavors coat tender spiced chicken and charred kernels, tucked into crisp lettuce cups for a bright, handheld lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 18g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 Tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 cups frozen corn kernels
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 3 Tbsp fresh lime juice
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped fresh cilantro
• 1 small, minced jalapeño
• 1/2 tsp garlic powder
• 2 heads, leaves separated butter lettuce or romaine hearts
• 1 large, sliced avocado
• for serving lime wedges

Instructions

1. 1Pat chicken thighs dry and toss with olive oil, chili powder, smoked paprika, cumin, and salt until evenly coated.
2. 2Heat a large cast-iron or heavy skillet over medium-high heat. Add remaining oil, then cook chicken 5–6 minutes per side until deeply browned and internal temperature reaches 165°F. Rest 5 minutes, then chop into bite-size pieces.
3. 3While chicken rests, add frozen corn to the same hot skillet (no extra oil needed). Cook 4–5 minutes, stirring occasionally, until kernels are charred in spots and fragrant; transfer to a large bowl to cool slightly.
4. 4In a small bowl whisk mayonnaise, sour cream, lime juice, garlic powder, and remaining salt until smooth.
5. 5Add chopped chicken, most of the cotija, cilantro, and minced jalapeño to the corn. Pour the creamy dressing over and fold gently until everything is coated and looks like street-corn salad.
6. 6Taste and adjust lime or salt; the mixture should be creamy, smoky, and bright.
7. 7Separate and wash lettuce leaves, patting them very dry so they stay crisp. Arrange 3–4 sturdy cups per plate.
8. 8Spoon the warm or room-temperature elote chicken salad into each leaf, top with avocado slices and remaining cotija, and finish with an extra squeeze of lime.
9. 9Serve immediately as handheld lettuce cups, or pack the salad and leaves separately for a mess-free work lunch that stays fresh.