Description
A vibrant, creamy, and zesty twist on classic chicken salad, inspired by the beloved Mexican street corn (Esquites). This dish is quick to prepare and bursting with tangy, spicy flavors, making it perfect for an easy lunch or dinner.
Ingredients
2 cups (approx. 300g) cooked chicken, shredded or cubed
1 cup (approx. 150g) corn kernels (fresh, canned, or roasted)
1/4 cup (approx. 60g) mayonnaise
2 tbsp (approx. 30g) sour cream or Greek yogurt
1/2 cup (approx. 60g) cotija cheese, crumbled
1/4 cup (approx. 8g) fresh cilantro, chopped
1/2 tsp chili powder
1 lime, juiced
Salt and pepper to taste
Instructions
In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, and chili powder until smooth.
Add the cooked chicken, corn kernels, chopped cilantro, and half of the crumbled cotija cheese to the bowl.
Toss until all ingredients are evenly coated in the creamy dressing.
Season with salt and pepper to taste, adjusting as needed.
Top the salad with the remaining cotija cheese and a sprinkle of extra chili powder for garnish.
Serve chilled over greens, in wraps, or with tortilla chips.
Notes
For a smoky flavor, roast the corn kernels in a skillet before adding to the salad.
If cotija cheese is unavailable, feta cheese makes an excellent substitute.
Allowing the salad to chill for 30 minutes before serving enhances the flavors.
Not suitable for freezing, as dairy-based dressings can separate upon thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Cuisine: Mexican
Nutrition
- Calories: 340 kcal
- Sodium: 380mg
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg
Keywords: Mexican Street Corn Chicken Salad, Esquites chicken salad, spicy chicken salad, quick chicken salad, corn chicken salad, healthy chicken salad, easy lunch, meal prep, cotija cheese
