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
Scale
- 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
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg