Mexican chicken and corn salad –Gather around, food friends! Ready to embark on a culinary adventure that will make your taste buds do a happy dance? Today, we’re making a dish that combines the vibrant flavors of Mexican street corn with tender chicken salad. Buckle up and grab your aprons, because this is going to be a wild ride of deliciousness!
Mexican Street Corn Chicken Salad
First up, let’s feast our eyes on this beaut! A salad that’s bursting with flavor and sunshine. Just look at it!
Ingredients
Here’s what you’ll need to whip up this fiesta in your bowl:
- 2 cups cooked shredded chicken
- 1 cup corn (fresh or frozen)
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (any color you fancy)
- 1/4 cup chopped fresh cilantro (because why not add some greenery?)
- 1/2 cup crumbled queso fresco (hello, cheese lovers!)
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (squeeze it like you mean it!)
- 1 teaspoon chili powder (for that punch of flavor)
- Salt and pepper to taste
Instructions
Okay, enough chit-chat! Let’s get cooking. Here’s how to create this masterpiece:
- In a large bowl, combine your cooked shredded chicken, corn, red onion, bell pepper, cilantro, and queso fresco. Mix it like you’re at a dance party – get in there!
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. This will be your zesty dressing that brings it all together!
- Pour the dressing over the chicken and veggie mix and toss gently. You want everything to be coated, but no one likes a salad that’s been assaulted, right?
- Once everything is mixed, allow the salad to chill in the fridge for about 30 minutes. This lets the flavors mingle like old friends at a reunion!
- Serve it up and watch the smiles spread! Pair this with tortilla chips, in a wrap, or just dive in with your fork. No judgement here!
And there you have it! A salad that’s as festive as a mariachi band. Who knew something so simple could bring such joy? So, grab your friends, share the love, and dig in!