Elote-Style Chicken & Charred Street Corn Salad

Photo: sarahstierch · CC BY 2.0 · source

Smoky blistered corn and chili-lime chicken tossed with crisp romaine in a creamy lime dressing, then showered with cotija, cilantro and jalapeño.

Ingredients

• 1½ lb chicken breasts
• 16 oz frozen corn, thawed and patted dry
• 2 romaine hearts, chopped
• 1 cup crumbled cotija
• ¼ cup sour cream
• 2 avocados, diced
• 2 limes
• ½ bunch cilantro, chopped
• 1 jalapeño, minced
• 4 green onions, sliced
• 1 garlic clove, grated

From your pantry: ⅓ cup mayo, 2 tbsp oil, 2 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, salt.

Instructions

1. Pound the chicken to an even ¾ inch, then rub with 1 tbsp oil, 1 tsp chili powder, the cumin and ½ tsp salt.
2. Heat a large skillet over medium-high and cook the chicken until browned and 165°F inside, 5 to 6 minutes per side. Rest 5 minutes, then slice.
3. Wipe the pan, add the remaining oil and heat until shimmering. Add the corn in an even layer and leave it alone until charred in spots, 3 to 4 minutes, then stir and char another 2 minutes.
4. Whisk the mayo, sour cream, garlic, the juice of 1½ limes, the remaining chili powder, the smoked paprika and a pinch of salt.
5. Toss the romaine and warm corn with half the dressing. Top with the chicken, avocado, cotija, cilantro, jalapeño and green onions, drizzle with the rest of the dressing and serve with lime wedges.

Tip: Pat the thawed corn completely dry, or it will steam instead of char.

Nutrition per serving

Good for

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