Get ready to fire up those salad engines! We’ve got an amazing winner for all your Cinco de Mayo celebrations, and trust me, it’s a real showstopper.
Picture this: Mexican street corn collides with a hearty, loaded chopped salad, creating your new go-to lunch dish. This isn’t just any salad; it’s bold and vibrant! With smoky charred corn, juicy grilled chicken cubes, crisp romaine, and a delightful creamy lime dressing, it’s a flavor explosion. To top it off, there’s a generous sprinkle of salty cotija cheese.
Since this is a chopped-style salad, prep becomes part of the fun as you chop all the ingredients together on a large cutting board. Plus, you can get most of the components ready ahead of time, making assembly a breeze whenever the craving strikes. Everyone loves a low-maintenance salad that comes together in no time!
HOW TO MAKE MEXICAN STREET CORN CHOPPED SALAD
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, husked and silks removed
- 2 medium boneless, skinless chicken thighs (about 1 lb)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 medium jalapeño
- 1/4 cup tightly packed fresh cilantro
- 3 cups romaine lettuce, torn into medium pieces
- 1/4 cup cotija cheese
INSTRUCTIONS
For the Dressing
In a small bowl, whisk together all the dressing ingredients until smooth. Season with salt and pepper to taste, then refrigerate until ready to use.
For the Salad
Brush the corn and chicken thighs with vegetable oil, then season with salt and pepper. Grill the corn and chicken over medium-high heat, turning occasionally until the corn is slightly charred and the chicken reaches an internal temperature of 165°F. Allow to cool slightly.
On a large cutting board, finely mince the jalapeño and cilantro, then transfer them to a large bowl. Next, chop the grilled corn, chicken, and romaine lettuce on the same cutting board. Add them to the bowl along with the cotija cheese and dressing, tossing everything together until well coated. Serve the salad immediately and enjoy!
NOTES
Storing Instructions: For the best flavor and texture, serve the salad right after assembling.
TIPS FOR THE PERFECT STREET CORN SALAD
- Use Fresh Lime in the Dressing: Fresh lime juice and zest enhance the flavor of the dressing like nothing else.
- Grill Corn and Chicken Until Slightly Charred: Cook the chicken until it reaches an internal temperature of 165°F, and ensure the corn is bright yellow and charred all over. Keep in mind that the corn may finish cooking before the chicken.
- Chop All Ingredients Together: For a classic chopped salad, gather all the ingredients on a large cutting board and use a chef’s knife to chop everything together.
- Serve the Salad Immediately After Dressing: Dress the salad right before serving to keep all the ingredients fresh and vibrant.
RECIPE VARIATIONS
Try these ideas to put a unique spin on the recipe:
- Adjust the Heat Level: Omit the jalapeño for a milder salad, or swap it for a hotter pepper like serrano or habanero for extra spice.
- Use a Different Green: Substitute romaine lettuce with a spring greens mix for a fresh twist.
- Make It Vegetarian: Omit the chicken for a delicious vegetarian-friendly salad.
- Add More Vegetables: Enhance the salad by including sweet peppers or cucumber for extra crunch.
- Use a Different Cheese: If cotija isn’t available, feta or grated Parmesan can be excellent alternatives.
