Mexican Chicken Street Corn Salad
Equipment
Ingredients
Chicken
chicken breast (cubed)
800 g
lime juice
2 tbsp
avocado oil
1 tbsp
chili powder
2 tsp
cumin
1.5 tsp
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Veggies
cotija cheese (crumbled)
50 g
red onion (finely diced)
1 large
red bell pepper (finely diced)
1 large
cilantro (chopped)
1 handful
jalapeños (finely diced)
3 pcs
canned corn (drained, charred)
2 cups
Sauce
plain 0% Greek yogurt
1 cup
lime juice
0.5 pcs
hot sauce
1 tbsp
Tajín
1 tbsp
water
0.5 cup
salt
1 to taste
black pepper
1 to taste
Instructions
Marinate the chicken
Cut chicken breast into bite-sized cubes and marinate with lime juice, oil, and spices.
Cook the chicken
Cook marinated chicken in a hot pan until browned and fully cooked.
Char the corn
Drain and pat dry corn, then char in hot pan until golden spots appear.
Prepare the sauce
Mix Greek yogurt with lime juice, hot sauce, Tajín, water, salt and pepper until smooth.
Combine salad ingredients
Add charred corn, diced vegetables, cilantro, and cotija cheese to a large bowl.
Dress the salad
Pour the prepared sauce over the salad and mix until everything is well coated.
Serve
Divide chicken and salad mixture into 4 servings.
Original recipe
Storage
Store in airtight containers in the refrigerator. Best consumed within 3-4 days.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.