Mexican Street Corn Chopped Salad with Grilled Chicken

Elote, Mexico’s iconic street corn, inspires this lively chopped salad. Charred kernels mingle with chili-spiced grilled chicken, crisp romaine, and bright tomatoes for a satisfying lunch that captures the smoky-sweet spirit of the original.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 512 cal
• 41g protein
• 34g carbs
• 24g fat
• 9g fiber

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Ingredients

• 1¼ lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1¼ tsp kosher salt
• ½ tsp black pepper
• 3 cups fresh corn kernels (from about 3 ears) or frozen thawed
• 2 large romaine hearts, chopped
• 1½ cups cherry tomatoes, halved
• 1 (15 oz) can black beans, rinsed and drained
• ½ cup red onion, finely diced
• ½ cup fresh cilantro, chopped
• ¾ cup cotija cheese, crumbled
• ⅓ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 3 tbsp lime juice
• 1 garlic clove, minced
• 1–2 tsp hot sauce
• 1 cup tortilla strips or crushed tortilla chips

Instructions

1. 1Pat the chicken breasts dry and place them in a shallow dish. Drizzle with olive oil, then rub with chili powder, smoked paprika, cumin, salt, and black pepper until evenly coated on both sides.
2. 2Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken 5–7 minutes per side, until deep grill marks form and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before dicing into bite-size pieces.
3. 3While the chicken rests, heat the remaining olive oil in a large skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed 3–4 minutes until charred in spots, then stir and cook 2 more minutes until tender-crisp and fragrant. Season lightly with salt and set aside to cool slightly.
4. 4In a small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, hot sauce, and remaining salt until smooth and pourable. Taste and adjust lime or heat as needed—the dressing should be bright and lightly spicy.
5. 5In a very large mixing bowl, combine the chopped romaine, halved cherry tomatoes, rinsed black beans, diced red onion, and most of the cilantro. Add the warm charred corn and diced grilled chicken.
6. 6Pour three-quarters of the dressing over the salad and toss thoroughly so every leaf and bean is lightly coated. Add more dressing if you prefer it creamier.
7. 7Sprinkle the crumbled cotija and remaining cilantro over the top, then gently fold once more so the cheese stays somewhat distinct.
8. 8Divide the salad among 4 bowls or meal-prep containers. Just before serving (or packing the last layer), top each portion with a generous handful of tortilla strips so they stay crunchy.
9. 9If meal-prepping, store dressing and tortilla strips separately and assemble the morning of; the base keeps well refrigerated up to 3 days. Serve chilled or at cool room temperature with extra lime wedges if desired.