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Elote-inspired Chopped Salad

This elote-inspired chopped salad is drizzled with a creamy, tangy dressing. It’s Mexican street corn, in salad form.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Dinner, Entree, Salad
Cuisine: American
Calories: 494
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 ears fresh corn on the cob
  • 1 cup chopped romaine lettuce
  • 1 cup chopped cooked chicken
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup red onion slivers
  • 1/2 cup chopped fresh cilantro
  • 1 green onion, chopped
  • 1 diced jalapeño seeded for less heat
  • 1/2 cup crumbled cotija cheese
  • 1 avocado, sliced
  • 1/3 cup Mexican crema con sal
  • 2 tablespoon mayonnaise
  • 2 tablespoon lime juice
  • 3/4 teaspoon chili lime seasoning, such as Tajin® Clasico

Method
 

  1. Using a sharp knife, remove kernels from the corn cob. Freeze freshly shucked kernels overnight.
  2. Place fresh corn into a heavy skillet over medium-high heat. Cover and cook, without stirring, until a char develops on the corn, about 10 minutes. Remove from heat.
  3. Meanwhile, toss Romaine, chicken, cherry tomatoes, red onion, green onion, cilantro, jalapeño, cotija cheese, and avocado together in a bowl. Toss in charred corn.
  4. For dressing, whisk crema con sal, mayonnaise, lime juice, and Tajin together in a small bowl. Drizzle over salad.

Nutrition

Calories: 494kcalCarbohydrates: 33gProtein: 18gFat: 36gSaturated Fat: 10gCholesterol: 66mgSodium: 779mgFiber: 10gSugar: 8g

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