Mexican Street Corn Salad With Grilled Chicken Recipes

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MEXICAN STREET CORN CHICKEN SALAD



Mexican Street Corn Chicken Salad image

This Mexican Street Corn Chicken Salad is a mash-up of two all-time best recipes -- Mexican Street Corn (Elote) and Chicken Salad! Tender chicken, smoky, charred corn, creamy avocado, and crisp peppers get tossed in a chili-lime dressing and slathered on bread -- doesn't get much better than this!

Provided by Chelsea Lords

Number Of Ingredients 13

3 cups frozen corn ((Note 1))
3 cups diced rotisserie chicken
1 large red bell pepper, (finely diced)
1/4 cup each: finely chopped cilantro, green onions ((Note 2))
1 tablespoon finely diced jalapeño, (optional)
1 large ripe avocado, (diced (Note 3))
1/2 cup full-fat mayo ((Note 4))
1-2 large juicy limes ((Note 5))
1/2 teaspoon each: chili powder, paprika
1/8 teaspoon ground cumin
1 teaspoon Sriracha or hot sauce
Salt & Pepper
For serving: croissants or sandwich bread & lettuce OR chips/tostada shells, Cotija cheese

Steps:

  • CORN: See Note 1.
  • CHICKEN SALAD: Add all the salad ingredients and all the dressing ingredients to a large bowl. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir until well combined and serve immediately.
  • SERVING: See Note 6. However you chose to serve this chicken salad, we like adding a sprinkle of cotija right on top of the chicken salad!
  • STORAGE: Without the avocado, this salad stores really nicely in an airtight container in the fridge for 3-4 days. If you'd like to store leftovers, store salad and avocado separately. Or simply omit the avocado.

Nutrition Facts : ServingSize 1 serving, Calories 288 kcal, Carbohydrate 23.4 g, Protein 12.9 g, Fat 23.3 g, Cholesterol 55.6 mg, Sodium 99.6 mg, Fiber 5 g, Sugar 7.7 g

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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