Elote-inspired Chopped Salad

Prep Time:
20 mins

Cook Time:
10 mins

Freeze Time:
8 hrs

Total Time:
8 hrs 30 mins

Servings:
4

Ingredients

1/3cupMexican crema con sal
• 2tablespoonsmayonnaise
• 2tablespoonslime juice
• 3/4teaspoonchili-lime seasoning, such as Tajin® Clasico

Directions

Using a sharp knife, remove kernels from the corn cob. Freeze freshly shucked kernels overnight.

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.

Meanwhile, toss Romaine, chicken, cherry tomatoes, red onion, green onion, cilantro, jalapeño, cotija cheese, and avocado together in a bowl. Toss in charred corn.

For dressing, whisk crema con sal, mayonnaise, lime juice, and Tajin together in a small bowl. Drizzle over salad.

Cook’s Note

If you don't have Tajin, you can mix together 1/2 teaspoon chili powder, 1/4 teaspoon paprika, and 1/2 teaspoon garlic powder

Nutrition Facts (per serving)