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Close up view of seared chicken breast chunks and charred yellow corn kernels in a creamy white dressing. (Mexican Street Corn Chicken Salad)

Mexican Street Corn Chicken Salad (Creamy Elote Style)

This Mexican Street Corn Chicken Salad features smoky charred corn, seared chicken chunks, and a zesty lime crema. A high-protein, Pinterest-worthy meal topped with salty cotija cheese and fresh cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Dinner, Lunch, Salad
Cuisine: Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1.5 lbs Chicken Breast cut into chunks (680g)
  • 2 cups Yellow Sweet Corn fresh or frozen (300g)
  • 1 tbsp Neutral Oil for searing (15ml)
  • 1/2 cup Mexican Crema (120ml)
  • 1/4 cup Mayonnaise (60ml)
  • 2 tbsp Lime Juice freshly squeezed (30ml)
  • 1/2 cup Cotija Cheese crumbled (60g)
  • 1/4 cup Red Onion finely diced (40g)
  • 1/2 cup Fresh Cilantro chopped (15g)
  • 1 tsp Red Chili Powder for dusting

Equipment

  • 1 Cast-Iron Skillet Best for charring corn and searing chicken.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Season chicken chunks with salt and garlic powder. Heat oil in a skillet and sear until golden-brown and cooked through (about 7 minutes). Set aside.
  2. In the same skillet, add corn kernels. Let sit undisturbed until blistered and charred (about 5 minutes).
  3. Whisk together crema, mayonnaise, and lime juice until thick and smooth.
  4. Toss chicken and corn in the dressing. Garnish with cotija, red onion, cilantro, and chili powder.

Notes

Use a cast-iron skillet for the best char.
Dry the chicken thoroughly before searing for maximum crust.