- 3 cups Cooked Chicken Breast, diced
- 1 1/2 cups Corn Kernels, fresh or frozen and thawed
- 1/3 cup Mayonnaise
- 3 tbsp Sour Cream
- 1 tbsp Fresh Lime Juice
- 1 tsp Chipotle Pepper in Adobo Sauce, finely minced
- 1/2 tsp Chili Powder
- 1/3 cup Cotija Cheese, crumbled
- 2 tbsp Fresh Cilantro, chopped
- 1/4 cup Red Onion, finely diced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Heat a dry skillet over medium-high heat. Add the corn kernels in a single layer and cook without stirring for about 3 to 4 minutes until they develop charred spots. Stir once, then cook for another 2 minutes. Transfer to a plate and let cool completely.
In a large bowl, whisk together the mayonnaise, sour cream, fresh lime juice, minced chipotle pepper in adobo sauce, and chili powder until smooth and evenly combined.
Season the dressing with salt and black pepper. Give it a taste and adjust the chipotle if you want more heat.
Add the diced cooked chicken breast to the dressing and toss until fully coated.
Fold in the charred corn kernels and diced red onion. Mix gently until everything is evenly distributed throughout the salad.
Sprinkle the crumbled cotija cheese and chopped fresh cilantro over the top and fold them through.
Cover and refrigerate for at least 20 minutes before serving. Serve on tostadas, in tortilla wraps, or scooped up with tortilla chips.
Serving: 1servingCalories: 331kcalCarbohydrates: 14gProtein: 35gFat: 15g
Keyword chicken salad, chipotle chicken salad, Mexican street corn, street corn chicken salad