This elote-inspired chopped salad is drizzled with a creamy, tangy dressing. It's Mexican street corn, in salad form.
Ingredients
- 4 earss corn on the cob
- 1 cup omaine lettuce
- 1 cup cooked chicken
- 1 cup cherry tomatoes
- 0.5 cups red onion
- 0.5 cups fresh cilantro
- 1 green onion
- 1 jalapeno
- 0.5 cups cotija cheese
- 1 avocado
Instructions
-
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 Facts
Per serving
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