Save
This perfect summer salad brings together juicy chicken, smoky roasted corn, fresh tomatoes, crunchy radishes, and tangy cotija cheese all tossed with a luscious homemade creamy cilantro dressing. It’s bright, satisfying, and packed with vibrant flavors that celebrate the best of summer produce.
Ingredients
- Chicken breasts: cooked and chopped. You can grill, bake, or use rotisserie for ease
- Mixed greens or romaine lettuce: chopped. Adds crunch and freshness. Choose crisp, fresh leaves
- Fresh corn on the cob or frozen white corn: roasting or charring imparts a sweet smoky flavor essential to elote style
- Red bell pepper: chopped. Provides vibrant color and sweetness
- Tomato: chopped. Juicy element that balances the richness
- Cotija cheese: crumbled for a salty tang. Fresh cotija has a pleasant crumbly texture
- Radishes: sliced. Their peppery bite cuts through the creaminess
- Cilantro: chopped. Bright herbaceous note that lifts the salad
- Plain Greek yogurt: base for the creamy dressing adding tang and creaminess
- Jalapeno: adjust to your preferred heat level for a mild kick
- Red onion: chopped. Adds a mild sharpness
- Lime juice: adds brightness and acidity
- Olive oil and apple cider vinegar: bring richness and tang balancing the dressing
- Honey: just a touch for sweetness to round flavors
- Salt and garlic powder: essential seasoning building savory depth
Step-by-Step Instructions
- Sear the Chicken:
- Cook chicken breasts your preferred way. I like using the Instant Pot with taco seasoning and a bit of water for moist tender chicken cooked in 20 minutes. Let it cool before chopping. Alternatively pan fry, grill, or bake it well seasoned. Rotisserie chicken works if in a pinch.
- Roast the Corn:
- Boil corn on the cob for 10 minutes then char it over a grill, in a pan, or even on the gas stove burner for 2 to 3 minutes to get that smoky char mark flavor. If using frozen corn, thaw completely and cook in a hot oiled pan over medium-high heat until browned and slightly crisp, about 5 minutes.
- Chop the Veggies:
- While the corn cools, chop the red bell pepper, tomato, radishes, cilantro, and red onion. Toss the greens or lettuce as your salad base.
- Make the Dressing:
- In a blender or using an immersion blender, combine Greek yogurt, jalapeno to taste, cilantro, garlic powder, salt, chopped red onion, lime juice, olive oil, apple cider vinegar, and honey. Blend until smooth and creamy.
- Assemble the Salad:
- Cut the cooled corn kernels off the cob. In each serving container or bowl, layer 1 and a half cups of greens, 4 ounces of cooked chicken, a quarter cup of red pepper, a quarter cup of tomato, half a cup of corn, a generous sprinkle of cotija cheese, radishes, and cilantro. Serve with the dressing on the side or toss all together.
Save
Storage Tips
This salad stores best if you keep the dressing separate until ready to eat to prevent wilting. The chicken and chopped veggies can be arranged in meal prep containers, and the dressing portioned in small jars or cups. The salad will stay fresh in the refrigerator for 3 to 4 days. Reheat chicken gently if you prefer warm protein, but enjoy the salad chilled for best texture and flavor.
Ingredient Substitutions
If you cannot find cotija cheese try feta as a similar salty crumbly cheese alternative. You can swap the jalapeno for a milder pepper or omit if you want no heat. Plain yogurt can stand in for Greek yogurt though the dressing might be less thick. Use any fresh corn when in season or frozen if that is more convenient. Romaine lettuce can be replaced with kale or spinach for a slightly different texture and nutrient boost.
Serving Suggestions
Serve this as a light lunch or a side at summer barbecues. Pair it with warm tortillas or crusty bread to make little wraps or scoops. Add avocado slices for extra creaminess and healthy fats. It also works beautifully alongside grilled vegetables or a chilled soup for a full summer meal.
Cultural Context
Elote originated from Mexican street food featuring grilled, roasted corn coated in creamy spicy cheese and lime. This salad translates those vibrant flavors into a portable, fresh salad form celebrating the layering of textures and bright accents typical to Mexican cuisine, perfect for enjoying summer ingredients with ease.
Recipe FAQs
- → How should the chicken be cooked for best flavor?
Grilling or pan-frying chicken with seasoning enhances its flavor, but slow-cooked or rotisserie chicken also works well for tender, juicy pieces.
- → What is the best way to prepare the corn?
Boil the corn first, then sear it on a grill or gas stove to get smoky char marks that add depth to the dish.
- → Can the dressing be adjusted for heat?
Yes, use less jalapeño for milder flavors or add more to increase the spicy kick in the cilantro dressing.
- → What greens work well in this salad?
Mixed greens or romaine lettuce provide a fresh and crunchy base that complements the other ingredients nicely.
- → How do I avoid soggy greens when assembling?
Keep the dressing separate until ready to serve and ensure all ingredients are cooled before mixing to maintain crispness.
- → Is cotija cheese essential?
The tangy, crumbly cotija adds a salty richness, but feta or queso fresco can be used as alternatives if needed.