Mexican corn salsa with chicken
It’s okay to double dip into this crunchy yet creamy, savory Mexican corn salsa with Chicken that’s bursting with bold flavors and irresistible texture. Filled with an array of spices and the perfect pop of fresh ingredients, this protein-packed dip will turn any day into an instant fiesta.
Equipment
- Saute pan
Ingredients
Chicken
- 2 Springer Mountain Farms perfectly portioned 4 oz chicken breast
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ oregano
- ⅛ teaspoon ancho chili powder
- ½ teaspoon salt
- ½ tablespoon garlic olive oil (use code 15GOLDENGK for 15% off)
Salsa
- 4 cups can corn
- 1 tablespoon avocado oil
- ½ cup plain yogurt of choice
- 3 tablespoon lime juice
- 4-5 red mini sweet peppers diced
- ½ red onion diced
- ½ jalapeno diced
- ½ cup cilantro chopped
- ¼ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- 1 teaspoon salt
- ⅓ cup cojita cheese
- 1 teaspoon garlic olive oil
Instructions
- Add your chicken, garlic olive oil, and seasonings to a bowl and mix to combine. Make sure that your chicken is evenly coated.
- Place the chicken in your air fryer at 370 ℉. Allow it to cook for seven minutes and then give it a flip. Let the chicken cook for another 6-7 minutes or until the internal temperature is 165 ℉. Allow the chicken to rest and cool enough to handle
- Dice your cooled chicken into small pieces and set aside.
- To make your salsa, add all of the spices to a small bowl and stir to combine.
- Heat a skillet over medium heat and add the avocado oil. Add the corn and jalapeno and allow it to char for 3-4 minutes, stirring occasionally. You’re looking to soften the jalapeno and add a little color to the corn.
- Crumble your cotija cheese and finely chop your remaining vegetables and cilantro.
- In a medium sized bowl add the yogurt, lime juice, garlic oil, and spices. Stir to combine to create the sauce.
- Add the chicken, sauteed corn mixture, onions, peppers, cilantro, and yogurt sauce to a large bowl and give it a good stir to completely combine.
- Serve the salsa with tortilla chips or your favorite dippers.
Notes
Top tips:
- You can make the chicken a day or two in advance. Keep it stored in a plastic bag or airtight container in the refrigerator until ready to dice up and add it to your dip.
- Feel free to make this dip up to a day in advance. Keep it refrigerated in an airtight container until ready to serve.
- In addition to serving this with tortilla chips, you can also serve this with your favorite veggies such as cucumbers or bell or sweet peppers for a low-carb option.
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 426mgPotassium: 586mgFiber: 6gSugar: 12gVitamin A: 3184IUVitamin C: 114mgCalcium: 43mgIron: 1mg
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