Mexican Street Corn Chicken Salad

Course Lunch/Dinner, Side

Prep Time 10

Cook Time 40

Servings servings

Calories 381kcal

Author Madeline Tague

Ingredients

1 ½ lbs boneless skinless chicken breast
2 cups corn kernels
Zest from 1 lime
2 tbsp lime juice
½ cup plain greek yogurt
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
½ cup crumbled cotija cheese
2 tbsp chopped cilantro
2 tbsp thinly sliced green onion

Instructions

Place chicken breasts in a sauce pan with chicken broth or water mixed with bullion. The liquid should cover the chicken completely. If you don’t have broth, salted water will also work. Bring the liquid to a boil, reduce to a simmer and cover the pot and simmer for 16-18 minutes.
Check that the chicken has cooked to an internal temperature of at least 165F before removing from heat. Allow the chicken to cool for 10-15 minutes before continuing.
While the chicken is cooling, pour corn into a dry cast iron skillet over medium heat so that the kernels char a bit. Toss frequently so that each kernel browns evenly.
In a mixing bowl, whisk together the lime zest, lime juice, greek yogurt, mayonnaise, sour cream, chili powder, ground cumin, garlic powder, onion powder, and smoked paprika.
Shred the cooked chicken breast with 2 forks and pour into the mixing bowl on top of the sauce. Add the corn kernels, cotija cheese, cilantro and green onion to the bowl.
Mix it all together and serve immediately or place in the fridge for a couple hours to serve chilled.

Notes

Use a dry cast iron skillet to char the corn. No oil needed. A hot, dry pan is what creates that golden, slightly smoky char on the kernels that makes this salad taste like real elote.

Do not skip the lime zest. Lime zest adds a bright, concentrated citrus flavor that juice alone cannot give you. It makes the dressing taste fresher and more vibrant.

Let the chicken cool before shredding. Give the poached chicken 10-15 minutes to rest after cooking. It shreds much more easily when it is slightly cooled and the texture will be better.

Make it ahead. This salad gets even better after a couple of hours in the fridge as the flavors come together. It is one of the best meal prep lunches because it stays fresh for up to 4 days.

Nutrition