Mexican Street Corn Chicken Salad

This Mexican Street Corn Chicken Salad takes everything you love about elote — smoky charred corn, creamy lime dressing, salty crumbled cheese, and fresh cilantro — and turns it into a hearty, protein-packed salad. Tender grilled chicken, sweet roasted corn, crisp lettuce, creamy avocado, and juicy tomatoes come together in one colorful bowl that tastes like summer in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 ears of corn, husks removed (or 2 cups frozen corn, thawed)
• 6 cups chopped romaine or crisp lettuce
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 clove garlic, finely grated
• 1/2 teaspoon chili powder, plus more for garnish
• 1 tablespoon chopped fresh cilantro

Instructions

1. Season the chicken: Pat the chicken breasts dry and rub with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Let sit while the grill or pan heats.
2. Grill the chicken: Grill over medium-high heat for 6–7 minutes per side, until charred on the outside and cooked through (165°F / 74°C inside). Rest for 5 minutes, then slice.
3. Char the corn: Place the corn directly on the grill or in a dry hot skillet, turning often, until charred in spots, about 6–8 minutes. Cool slightly and cut the kernels off the cob.
4. Make the dressing: Whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, garlic, chili powder, and cilantro. Season with salt and pepper to taste.
5. Build the salad: Spread the lettuce in a large bowl or platter. Top with the sliced chicken, charred corn, tomatoes, avocado, crumbled cheese, and cilantro.
6. Dress and serve: Drizzle generously with the creamy lime dressing, finish with extra lime wedges and a pinch of chili powder, and serve right away.

Pro tip: For the best street-corn flavor, let the corn get properly charred — those dark, caramelized spots are where the smoky sweetness comes from. A screaming-hot dry skillet works just as well as a grill.

Estimated nutrition per serving: 420 calories, 37g protein, 24g carbohydrates, 22g fat.