Mexican Street Corn Chicken Salad
A vibrant chicken salad with charred corn, creamy lime-mayo dressing, and fresh herbs for a bright, Tex-Mex twist.
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 3 cups corn frozen or fresh
- 3 cups diced rotisserie chicken
- 1 large red bell pepper finely diced
- 1/4 cup cilantro finely chopped
- 1/4 cup green onions thinly sliced
- 1 tablespoon jalapeño finely diced, optional
- 1 large ripe avocado diced
- 1/2 cup mayonnaise full-fat
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha or other hot sauce
- 1 to 2 large limes
- salt and pepper
Instructions
- Melt the butter in a large pan over medium-high heat.
- Add the corn and cook, stirring occasionally, until the kernels are nicely browned, about 6–10 minutes; season lightly with salt while cooking (about 1/2 teaspoon, optional).
- Transfer the browned corn to a large bowl and allow it to cool completely.
- To the cooled corn, add the diced rotisserie chicken, diced red bell pepper, chopped cilantro, sliced green onions, diced jalapeño (if using), and diced avocado.
- In a small bowl, whisk together the mayonnaise, chili powder, paprika, ground cumin, Sriracha, lime zest from 1/4 teaspoon, and 3 tablespoons lime juice; season with salt (about 1/4 teaspoon) and pepper (about 1/8 teaspoon), adjusting to taste.
- Pour the dressing over the salad ingredients and gently stir until everything is evenly coated; taste and add more lime juice, salt, or pepper as desired, then serve immediately.
Equipment
- large pan
- Large Bowl
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Sprinkle Cotija cheese on top for a salty finish.
- Serve on buttery croissant rolls with lettuce for sandwiches.
- Use hearty whole wheat bread and toast for an open-faced option.
- Top tostada shells with guacamole and the chicken salad for a crunch.
- Serve in a bowl with corn chips for scooping.
- Wrap it in a tortilla with lettuce for an easy handheld meal.