Mexican Chicken Corn Salad
From Rachel Garofalo
Total Time: 45 min | Prep: 15 min | Cook: 30 min
Yield: 4-6 servings
Ingredients
1 Tablespoon olive oil
6 ears fresh corn, husks removed and kernels cut off
1 jalapeno, seeded and finely diced
½ cup cilatro, chopped
⅓ red onion, finely diced
1 red bell pepper, finely diced
1 pound cooked chicken, diced
¼ cup cojita cheese
Dressing
¼ cup milk
1 cup cottage cheese
1 lime, juiced
1-2 teaspoons taco seasoning
Instructions
In a large skillet, heat olive oil over medium-high heat. Add corn and cook, stirring frequently, until kernels are starting to brown (about 5 minutes). Remove from heat and add to a large bowl with rest of the salad ingredients.
Blend dressing ingredients until creamy. Taste and see if you need to add more taco seasoning. This will make much more than you need for the salad, so just start with ½ and save the rest! Pour over salad, toss, and enjoy! Great to add a side of chips with it.
