Description
Mexican Street Corn Chicken Salad, also known as Esquites in salad form, is a delightful twist on a traditional favorite. Blending flavors reminiscent of the ever-popular Elote, or Mexican street corn, this salad captures the essence of a sun-drenched day in Mexico. With its creamy dressing and fresh ingredients, it’s a perfect option for summer gatherings, backyard barbecues, or even a satisfying lunch. The interactive blend of textures and tastes makes it a must-try for those looking to enjoy a flavor-packed and enjoyable meal.
Ingredients
Scale
- 2 1/2 cup cooked shredded or diced chicken
- 1 3/4 cup corn kernels
- 1/3 cup red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija or queso fresco
- 1 jalapeño, finely diced (optional)
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoon lime juice
- 1 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Pinch of cayenne or smoked paprika, optional
Instructions
- If using fresh or frozen corn, cook it first to bring out its sweetness. For fresh corn, grill it for about 10-15 minutes until charred. Allow it to cool slightly, then cut the kernels off the cob.
- In a large mixing bowl, combine cooked chicken, corn kernels, diced red onion, chopped cilantro, cotija or queso fresco, and jalapeño (if using).
- In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until creamy and smooth. Adjust seasoning to taste.
- Mix the dressing into the salad base just before serving to keep it fresh.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For optimal freshness, store the dressing separately and mix in just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg