Description
A zesty and creamy salad combining grilled chicken, charred corn, and salty Cotija cheese. A high-protein twist on the classic Mexican elote.
Ingredients
Scale
- 1 lb chicken breasts, grilled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Grill or pan-sear chicken breasts until internal temperature reaches 165°F. Let rest for 10 minutes, then dice into cubes.
- Heat a cast-iron skillet over medium-high heat. Add corn kernels and cook undisturbed for 2-3 minutes until charred, stirring occasionally.
- In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, and chili powder until smooth.
- In a large mixing bowl, combine the diced chicken, charred corn, red onion, and cilantro.
- Pour the dressing over the mixture and fold gently with a spatula until evenly coated.
- Fold in the crumbled Cotija cheese and season with salt and pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling/Stovetop
- Cuisine: Mexican-American