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Street Corn Chicken Salad

Street Corn Chicken Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup fresh or frozen corn kernels
  • 1 tbsp neutral oil
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/4 tsp kosher salt
  • 1/2 cup crumbled cotija cheese
  • 1 small jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Butter lettuce or crisp romaine leaves, for serving (optional)

Method
 

  1. Heat the oil in a skillet over high heat and add the corn. Char without stirring for 2 minutes, then toss and cook 1-2 minutes more until spotted. Cool on a plate.
  2. In a large bowl, whisk the mayonnaise, sour cream, lime juice, chili powder, and salt.
  3. Fold in the chicken, cooled corn, almost all of the cotija, the jalapeño, and most of the cilantro until coated.
  4. Spoon onto lettuce leaves if using, then top with the reserved cotija, jalapeño, and cilantro. Serve with lime wedges.

Notes

If you want the salad to hold for meal prep, keep the dressing separate from the chicken and corn until the day you eat it. The dressed salad keeps well in the fridge, but the corn loses its slight crunch after a day.