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Mexican Street Corn Chicken Salad

All the flavors of Mexican Street Corn are mixed with chopped chicken breast and Greek yogurt to make a flavorful chicken salad that can be eaten as a sandwich or by itself.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 cooked chicken breasts diced
  • 1 14-ounce bag frozen yellow corn
  • 1 tablespoon olive oil
  • 8 ounces Cacique cotija cheese crumbled
  • 1/2 cup fresh cilantro chopped (measure before chopping)
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic minced
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1 juice of 1 lime
  • 2 Avocados from Mexico diced
  • paprika for sprinkling
  • bread or lettuce leaves for serving

Instructions

  • Heat olive oil in a large skillet over medium heat. Once hot, add frozen corn and cook until slightly crispy and cooked through (about 10 minutes). Stir occasionally so that the corn won't burn. Remove from heat.
  • In a separate bowl, mix crumbled Cacique cotija cheese, chopped cilantro, cayenne, minced garlic, mayo, Greek yogurt, and lime juice together until creamy and combined.
  • Add corn, diced chicken, and diced avocados and gently toss until combined.
  • Scoop onto slices of bread (I prefer ciabatta rolls), lettuce leaves, or by itself. Sprinkle with a little paprika and enjoy!