I like to pre-cook my chicken in the instant pot with 2 tbsp of taco seasoning for this recipe. I just add ½ cup of water the the instant pot with the chicken and seasoning and cook for 20 minutes, let it slow relase and cool down before chopping.
You can also pan fry, grill or bake your chicken and season it however you like. Rotisserie chicken works too if you need to save time.

Boil the corn for 10 minutes. Then sear in a pan, on the grill or my personal favortie, over the gas stove for 2-3 minutes just to get those burnt char marks on the corn. Doing it over the gas burner is a great way to save time, but it does make a little mess.

If you are usuing frozen corn, defrost completely before adding it into a pan with a little bit of oil. Cook over medium high heat for about 5 minutes or until the corn is browned.

While the corn is cooling down, chop your veggies + chicken and make the dressing.

Using a bullet or emersion blender, blend together all of the ingredients for the dressing until smooth and pour into dressing cups.

Once the corn is cooled down, use a knife to cut the corn from the cob.

In each container add:

- 1½ cups of greens/lettuce

- 4oz of cooked chicken

- ¼ cup red pepper

- ¼ cup tomato

- ½ cup corn

- cotija cheese

- radishes + cilantro

- dressing cup

Elote Chicken Salad

Serves 4

0 mins total

What you need

For the Salad:

For the Dressing:

How to make