Mexican Street Corn Chicken Salad
This vibrant Mexican Street Corn Chicken Salad combines charred corn, tender grilled chicken, and creamy cotija cheese for a fresh, flavorful meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups grilled chicken breast, diced
- 2 ears fresh corn, husked and grilled
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 cups romaine lettuce, chopped
- 1/4 cup red onion, finely diced
- Salt and pepper to taste
Instructions
- Grill the corn over medium-high heat until charred on all sides. Let cool, then cut kernels off the cob.
- In a large bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper to make the dressing.
- Add the grilled chicken, corn kernels, cotija cheese, cilantro, jalapeño, red onion, and chopped lettuce to the bowl with the dressing.
- Toss gently until everything is evenly coated with the dressing.
- Adjust seasoning with additional salt, pepper, or lime juice as desired.
- Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.
Notes
For an extra spicy kick, add more chopped jalapeño or a sprinkle of cayenne pepper. This salad pairs well with warm tortillas or avocado slices.
Find it online: https://justflowe.com/mexican-street-corn-chicken-salad/