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This chars the corn kernels in a dry skillet before mixing them in, the same technique used for Mexican street corn, which brings out a smoky sweetness that boiled or raw corn simply doesn't have. A creamy, lime spiked dressing coats the black beans and chicken evenly, giving this hearty salad the same bold flavor found in a good elote.
Prep Time
15 min
Per serving
420kcal
Calories
Cook Time
20 min
Servings
4 people
Difficulty
medium
30g
Protein
30g
Carbs
20g
Fat
6g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breasts with salt, pepper, cumin, and chili powder.
Heat a skillet over medium high heat with a drizzle of oil and cook the chicken for 6 to 7 minutes per side, until fully cooked through.
Remove and let rest for 5 minutes, then dice into bite sized pieces.
In the same skillet, add the corn kernels in a single layer and cook without stirring for 3 to 4 minutes, until charred in spots, then stir and repeat until evenly charred.
In a large bowl, combine the charred corn, black beans, diced tomato, red onion, and diced chicken.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and a pinch of chili powder.
Pour the dressing over the salad and toss well to combine.
Stir in the crumbled cotija cheese and fresh cilantro.
Serve warm or chilled.
Char the Corn in a Dry Skillet: Letting it sit undisturbed before stirring is what creates the smoky, caramelized flavor that plain boiled corn won't have. Let the Chicken Rest Before Dicing: This keeps the juices inside the meat instead of running out onto the cutting board. Adjust the Dressing's Creaminess: A mix of mayonnaise and sour cream gives a balanced tang, but you can shift the ratio depending on how rich or tangy you prefer it.
Yes, drained canned corn works, though it won't char quite the same way as fresh or thawed frozen kernels, so pat it very dry before adding it to the hot skillet.
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