What do you get when you combine a lunch favorite and a fun Mexican side dish?! The answer is this Mexican Street Corn Chicken Salad! It is sooo good! I ate this for multiple days in a row and never got sick of it! It is lightened up with nonfat Greek yogurt, which means it is also packed with protein. The raw corn kernels add a fun ‘pop’ of sweetness too! The seasoning is from Trader Joe’s. If you do not have a Trader Joe’s, you can make your own Elote seasoning with the copy cat recipe I’ve included here.

Here is what you will need:

• Cooked Chicken – the macros here account for chicken breast. I like to make mine in the crockpot, but you can easily buy a rotisserie chicken and use that. Many stores now sell rotisserie chicken already packaged.
• Corn on the Cob – I use raw corn in this recipe. Did you know you don’t have to cook it?! It is so sweet and refreshing this way!
• Nonfat Greek Yogurt – Plain
• Light Mayo
• Red Onion
• Cilantro
• Queso Fresco – you can also use feta, which has more flavor and is a bit easier to find.
• Everything but the Elote Seasoning – one of my favorites from Trader Joe’s. See below for a copy cat recipe in case you cannot find this.
• Salt & Pepper – to taste

Everything but the Elote Copy Cat

• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chipotle powder
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Mexican Street Corn Chicken Salad

Course: Lunch, DinnerDifficulty: Easy

Servings

6

servings

Prep time

6

minutes

Calories

193

kcal

Protein

26.2

g

Fat

5.7

g

Carbohydrates

10.7

g

Ingredients

• 1 lb cooked chicken (rotisserie or you can cook and shred your own)

• 3/4 cup nonfat Greek yogurt

• 2 tbsp light mayo

• 2 fresh raw corn on the cob, cut off

• 1/4 cup diced red onion

• 2 tbsp chopped cilantro

• 1/4 cup queso fresco (or feta)

• 1 tbsp Everything but the Elote seasoning

• Salt and pepper to taste

Directions

• Mix Greek yogurt, light mayo, Elote seasoning, red onion, and cilantro.
• Add chicken and toss until well combined. Add corn and lightly mix.
• Taste and season and desired.
• Add queso fresco or just top with queso fresco when serving.

Notes

• MFP Entry: Sprinkles and the Smiths Mexican Street Corn Chicken Salad