Mexican Street Corn Chopped Salad

5 from 2 votes

This Mexican street corn chopped salad features all the classic components from the traditional salad including charred sweet corn and a creamy fresh lime dressing as well as juicy grilled chicken and crisp lettuce.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 212kcal

Ingredients

Dressing

1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons freshly-squeezed lime juice
1 teaspoon grated lime zest
2 medium cloves garlic, minced
1/2 teaspoon chili powder
Salt and pepper to taste

Salad

4 ears sweet corn, husk and silk removed
2 medium boneless skinless chicken thighs (about 1 lb)
2 tablespoons vegetable oil
Salt and pepper to taste
1 medium jalapeno
1/4 cup firmly-packed fresh cilantro
3 cups romaine lettuce, torn into medium pieces
1/4 cup cotija cheese

Instructions

Dressing

In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste and refrigerate until ready to use.

Salad

Brush corn and chicken thighs with vegetable oil and season with salt and pepper to taste.
Grill corn and chicken over medium-high heat, turning occasionally until corn is slightly charred and chicken registers 165F. Cool slightly.
Place jalapeno and cilantro on a large cutting board and finely mince. Add to a large bowl and set aside for a moment.
Place corn, chicken, and romaine lettuce on same cutting board. Remove corn from kernels and finely chop with chicken and lettuce. Transfer to bowl and add cotija cheese and dressing, tossing until evenly coated. Serve salad immediately and enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition