Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 4 ears of fresh corn, husks removed
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels. Rub the chicken and the corn ears with olive oil. Season the chicken generously with salt, pepper, and garlic powder. Sprinkle a little salt over the corn as well to help the flavors pop during grilling.
- Preheat your grill to medium-high heat. Place the chicken and corn directly onto the grill grates. Cook the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are lightly charred all over.
- While the grill is working its magic, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, and smoked paprika in a large mixing bowl. This will serve as both the dressing for the salad and the flavor base that mimics traditional elote sauce.
- Once cooked, let the chicken rest for 5 minutes before cutting it into bite-sized cubes. Use a sharp knife to carefully slice the charred corn kernels off the cobs. This is easiest to do by standing the corn upright in a wide bowl to catch the kernels.
- Add the grilled chicken, corn kernels, red onion, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until evenly coated. Fold in the crumbled cotija cheese right at the end to keep the chunks intact. Serve immediately while warm or chill in the fridge for later.
- Cook Time: 30 minutes