There’s something deeply comforting about a hearty salad that bursts with flavor, and that’s exactly why I adore this Mexican Street Corn Chicken Salad! I still remember the first time I had elote, the famous Mexican street corn – grilled to perfection and slathered in creamy goodness – it was a flavor explosion that made my taste buds dance! And when I combined those flavors into a salad with juicy chicken and fresh ingredients, it felt like a culinary hug. This salad is everything you want in a meal: it’s nutritious, filling, and offers a delightful mix of textures and tastes.
Whether you’re at a summer BBQ, packing lunch for work, or simply craving something delicious, this salad stands tall (or should I say big bowl?) among your go-to recipes. Plus, it’s a fantastic way to sneak in the joys of Mexican street food into a healthy dish. Let’s dive into the delightful world of Mexican Street Corn Chicken Salad!
What’s in Mexican Street Corn Chicken Salad?
– Grilled Chicken: The star of our salad! I like to use boneless, skinless chicken breasts marinated in lime juice, garlic, and chili powder for added flavor.
– Corn: Sweet, succulent corn can either be grilled or roasted to mimic the classic elote. Fresh corn is fantastic in peak summer, but frozen is an easy alternative year-round.
– Cilantro: Fresh cilantro adds a pop of color and bursts of freshness that will transport you straight to the streets of Mexico. I know some folks might be on the cilantro-hate train, so feel free to omit it if you must.
– Red Onion: A little bit of red onion provides a sharp, crisp taste that complements the sweet corn beautifully.
– Avocado: Creamy avocado isn’t just tasty, it adds healthy fats to the salad. It also absorbs the flavors from the dressing like a sponge!
– Feta Cheese: The crumbly, tangy feta cheese acts like the perfect finishing touch, channeling that classic street corn flavor.
– Dressing: A simple mixture of mayo, sour cream, lime juice, and chili powder creates the creamy dressing that ties everything together. I tend to go easy on the mayo, opting for Greek yogurt or even avocado yogurt for a lighter option.
Is Mexican Street Corn Chicken Salad Good for You?
You bet! This salad not only tantalizes your taste buds but also packs a healthy punch!
Grilled Chicken: Loaded with protein, it helps keep you full and satisfied, whether you’re hitting the gym or just having a busy day.
Corn: A good source of fiber, corn is known for aiding digestion and providing a sweetness that balances the flavors in the salad.
Cilantro and Avocado: These powerhouse greens provide vitamins A and C, which are essential for your immune system and skin health. Plus, those healthy fats in avocado can help keep your heart in tip-top shape.
Feta Cheese: While tasty, cheese should be consumed in moderation since it’s higher in fat and salt. But when you’re having it in a balanced dish, I’d say it’s more of a delightful addition rather than a detractor!
Ultimately, this salad is a fun, festive way to enjoy a light meal without sacrificing flavor or nutrition!
Ingredients
– 2 boneless, skinless chicken breasts (serves 4)
– 2 cups of fresh or frozen corn (about 1 can, drained if canned)
– 1 cup of diced avocado
– 1/2 cup of crumbled feta cheese
– 1/2 cup of diced red onion
– 1/4 cup of chopped fresh cilantro (omitted if desired)
– 1/4 cup of mayonnaise
– 1/4 cup of sour cream
– Juice of 2 limes
– 1 teaspoon of chili powder
– Salt and pepper to taste
How to Make Mexican Street Corn Chicken Salad?
1. First, grill the chicken breasts until cooked through – about 6-7 minutes on each side, depending on thickness. Once done, let them rest before cutting into bite-sized pieces.
2. If using fresh corn, grill or roast it until slightly charred, which gives it that yummy street corn taste. If using frozen corn, simply steam or microwave until heated through.
3. In a large mixing bowl, combine the corn, diced avocado, crumbled feta, diced red onion, and cilantro.
4. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
5. Add the grilled chicken pieces to the corn mixture, then fold in the dressing until everything is nicely coated.
6. Serve immediately or chill in the fridge for about 30 minutes to allow flavors to meld together – but trust me, it’s good right away, too!
Creative Twists and Serving Suggestions
Feeling adventurous? Here are some ideas to make this salad even more delightful:
– Swap out the chicken for shrimp or tofu for a different protein twist!
– Add black beans or diced tomatoes for extra veggies and protein.
– Serve it in tacos or lettuce wraps for fun finger food.
– Top it with a squeeze of extra lime or a sprinkle of chili powder for that extra kick.
I can’t wait for you to try this Mexican Street Corn Chicken Salad! It’s one of those recipes that brings people together and makes me feel like I’m back enjoying the vibrant streets of Mexico. Give it a go and let me know how it turns out! I’d love to hear about your flavor adventures!
