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  • Writer's pictureAlex Nicoletti

Sweet and Spicy Mexican-inspired Street Corn Salad

I'm from Western Colorado, where Sweet Corn in the summer is a big deal (Olathe Sweet Corn, IYKYK). During summer, I like to put it on everything - tacos, salad, pasta, you name it. And I LOVE to make a good Mexican-Inspired Street Corn, with a little bit of butter or mayo, lots of cilantro, cotija cheese, chili pepper, and lime.

This dish is a take on my favorite Mexican-Inspired Street Corn, with a lettuce base, delicious dressing, and shredded chicken tossed in some yummy enchilada sauce. If you love sweet corn as much as I do, this is a must-try meal.


Serves 2-4


Shredded Chicken, I use Rotisserie

1 can red enchilada sauce, I use Siete Foods

Romaine Lettuce, shredded

4 ears of corn, boiled

1/2 red onion

1 red bell pepper

1-2 jalapeños

1 bunch cilantro

Cotija cheese (feta cheese works here)

1-2 limes

1/2 cup extra virgin olive oil

2 tbsp mayonnaise

1 clove garlic, minced

1 1/2 tsp chili powder

Salt and pepper


  1. Boil the corn until the kernels turn bright yellow, 3-5 minutes

  2. Toss the shredded chicken in the can of Enchilada sauce

  3. Shred the romaine lettuce and dice the onion, bell pepper, jalapeños, and 1/2 of the cilantro. Cut the corn off of the cob. Set ingredients aside.

  4. For the dressing: Whisk together the extra virgin olive oil, mayonnaise, minced garlic, chili powder, juice from 1/2 lime, diced cilantro, and salt/pepper.

  5. In a large bowl, combine the lettuce, corn, onion, bell pepper, jalapeño, and shredded chicken. Top with 3/4 of the dressing. Toss to combine all ingredients.

  6. Top the salad with a heavy layer of Cotija cheese, extra dressing, cilantro, and jalapeños if you choose.




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