Make a unique, flavor-packed chicken salad that combines the smoky, spicy taste of Mexican street corn with cool, crisp cucumber in a creamy dressing.
Author:Claire
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American Fusion
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
1 cup diced English cucumber
1/2 cup frozen or fresh corn kernels, lightly charred
1/4 cup mayonnaise (or Greek yogurt for a lighter dressing)
2 tablespoons sour cream
1/4 cup crumbled Cotija cheese
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
Salt and black pepper to taste
Instructions
If using frozen corn, quickly char the kernels in a dry skillet over medium-high heat until lightly browned in spots. Let cool completely.
In a large bowl, combine the shredded chicken, cooled charred corn, and diced cucumber.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cumin until smooth. This creates your elote flavored dressing.
Pour the dressing over the chicken and vegetable mixture. Gently fold everything together until the chicken is evenly coated.
Stir in the crumbled Cotija cheese, red onion, and cilantro.
Season the salad with salt and black pepper to your preference.
Cover the bowl and chill the street corn creamy cucumber chicken salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For an extra smoky flavor, grill the corn instead of charring it in a skillet.
If you cannot find Cotija cheese, use finely crumbled feta cheese as a substitute.
Serve this unique sandwich filling over lettuce cups for a low-carb option or between slices of toasted bread.