Last summer, I made a Street Corn Caesar Salad that totally took off—and for good reason. It was the perfect blend of smoky, creamy, tangy, and crunchy, and quickly became one of my most popular recipes. This year, I wanted to put a new spin on those bold, summery flavors, so I whipped up this Street Corn Chicken Salad. It’s packed with juicy shredded chicken, fire-roasted corn, lime juice, and a creamy, elote base that ties everything together. Think of it as the satisfying, protein-packed upgrade to your favorite street corn—and your new go-to summer lunch!

Street Corn Chicken Salad

Serves: 4

Ingredients:

• 1 lb chicken breast
• Trader Joe’s Elote Seasoning
• 1 cup fire-roasted corn
• 2 stalks celery, minced
• 1/3 cup red onion, diced
• 1/4 cup plain greek yogurt
• 1 tbsp light mayo
• 1 lime, juiced
• 1/2 cup cotija cheese
• 1/2 tbsp olive oil
• Optional: 1-2 jalapenos, diced

Directions:

1. Heat the olive oil in a pan on medium heat and season both sides of the chicken breast with the elote seasoning (be generous). Once hot, add the chicken to the pan and sear ~3 minutes each side until browned. Then turn heat to low and cover for about 10 minutes (or until chicken is fully cooked through).
2. Shred chicken into pieces.
3. Into a large bowl, add the corn, celery, onion, yogurt, mayo, lime juice, cotija cheese, jalapenos (if using), and shredded chicken. Mix to combine.
4. Serve as is, with crackers, on toast, tortillas, or in lettuce cups!
5. Enjoy!