Street Corn (Eloté) Chicken Salad
If you like Mexican Street Corn, you'll enjoy this recipe. It has all the same wonderful flavors with the addition of chicken, which makes for a heartier dish. This recipe was sent in by Andrew McCoy of Nevada, and I'm happy to pass it along.
Ingredients
Instructions
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To make this Street Corn Chicken Salad
Combine all ingredients in a large bowl. For best results, refrigerate for two hours or more before serving.
*For a low-fat option, replace the mayo & sour cream with non-fat Greek yogurt.
*Roast/fry the corn and cool before adding for an even deeper, more authentic flavor.
*This can be served hot, too! Simply put in a baking dish & in the oven on 350° until bubbly. Try adding some cotija cheese to the top before baking!
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