Charred Corn Salad with Chicken
Sweet charred corn, tender chicken, and crispy peppers tossed with lime crema. A bright, easy Mexican-inspired salad ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs cooked chicken, shredded or cubed
- 3 cups fresh corn kernels (or frozen, thawed)
- 1 whole red bell pepper, diced
- ¼ cup red onion, thinly sliced
- 1 whole lime (juiced)
- ½ cup sour cream or crema
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Make dressing: whisk lime juice, sour cream, salt, and pepper until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
- 3
Add corn in a single layer. Let sit 2 minutes without stirring until edges char.
- 4
Stir and cook 2 minutes more until kernels are golden and crispy on edges.
- 5
Add diced bell pepper and red onion. Cook 2 minutes until pepper softens slightly.
- 6
Remove from heat and stir in chicken. Cool 1 minute.
- 7
Transfer to a bowl and fold in dressing gently until evenly coated.
- 8
Top with cilantro and serve immediately or chilled.
Tools you’ll need
- large skillet (12-inch)
- whisk
- bowl
- cutting board
- knife
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