Description
A quick, high-protein summer lunch that captures the smoky, spicy, and creamy flavors of Mexican street corn (elote) in a light chicken salad. Ready in under 15 minutes, it is perfect for meal prep or a refreshing solo lunch.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 2 cups fresh corn kernels (about 4–5 ears)
- 1/4 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup cotija cheese, crumbled
- 1 medium avocado, diced
- 1 small jalapeño, minced
- Salt and pepper to taste
Instructions
- Shred or dice the cooked chicken and place it in a large mixing bowl.
- If using fresh corn, cut kernels off the cob. Optionally, char the kernels in a hot dry pan for 2-3 minutes for a smoky flavor, then let cool.
- Finely dice the red onion, mince the jalapeño (removing seeds for less heat), and chop the cilantro.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Add the corn, onion, jalapeño, and cilantro to the bowl with the chicken.
- Pour the dressing over the mixture and gently toss to coat evenly without mashing the ingredients.
- Sprinkle crumbled cotija cheese over the salad and fold in gently. Add diced avocado last to keep chunks intact.
- Refrigerate for at least 15 minutes to allow flavors to meld.
- Serve chilled or at room temperature, garnished with extra cilantro or chili powder if desired.
Notes
For best results, use firm, sweet corn. If using frozen corn, thaw and pat dry. Soak diced red onion in ice water for 10 minutes to mellow the flavor. Ensure chicken is completely cool before mixing to prevent wilting. Do not freeze this salad as the mayo and avocado will separate. It keeps well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
Keywords: street corn chicken salad, elote salad, summer lunch, quick chicken salad, meal prep, gluten-free, high protein, Mexican street corn