Mexican Street Corn Chicken Salad

Elote, Mexico’s iconic street corn, inspires this lively lunch salad. Charred kernels mingle with chili-spiced chicken, creamy lime mayo, and crumbled cotija for a bright bowl that tastes like summer sidewalks.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 465 cal
• 35g protein
• 28g carbs
• 26g fat
• 5g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 2 Tbsp divided olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1.25 tsp divided kosher salt
• 3 cups frozen or fresh corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 3 Tbsp fresh lime juice
• 1 garlic clove, grated
• 1/2 cup cotija or feta cheese, crumbled
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 4 cups romaine or butter lettuce, chopped
• 1 large avocado, diced
• for serving tortilla chips or strips

Instructions

1. 1Season chicken with olive oil, chili powder, cumin, and salt. Heat a large skillet over medium-high heat and cook chicken 6–7 minutes per side until browned and 165°F inside. Rest 5 minutes, then dice.
2. 2In the same skillet add remaining oil over medium-high. Add corn in a single layer and cook undisturbed 3–4 minutes until charred in spots, then stir and cook 2 more minutes. Season with salt and transfer to a large bowl to cool slightly.
3. 3Whisk mayonnaise, sour cream, lime juice, grated garlic, and remaining salt in a small bowl until smooth.
4. 4Add diced chicken, crumbled cotija, chopped cilantro, and minced jalapeño to the bowl with the charred corn. Pour the dressing over and toss until everything is evenly coated.
5. 5Taste and add more lime juice or salt if needed. The mixture should taste bright, creamy, and lightly spicy.
6. 6Divide chopped lettuce among four bowls or meal-prep containers. Spoon the street-corn chicken mixture over the lettuce.
7. 7Top each serving with diced avocado and crushed tortilla chips for crunch right before eating.
8. 8Serve immediately or refrigerate the chicken-corn mixture up to 3 days; add lettuce, avocado, and chips just before lunch so nothing gets soggy.