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–+ servings
keto street corn chicken dip 63092165 q1

Keto Street Corn Chicken Dip

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This 10-minute Street Corn Chicken Salad is the ultimate low carb Mexican chicken dip. Quick, crunchy, and perfect for healthy meal prep!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/2 cup greek yogurt 2% or higher for creaminess
  • 1/3 cup mayonnaise
  • 1 lime juice and zest of
  • 1 clove garlic minced or grated
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp each salt and freshly cracked pepper
Salad Ingredients
  • 14 oz can fire roasted corn drained well
  • 2 cups rotisserie chicken diced or shredded
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 3 tablespoons cilantro chopped (more if desired)
  • 1 jalapeno seeded and diced
  • 1/2 small red onion minced
  • 1/4 cup cojita cheese crumbled
  • Optional toppings: tajin, diced avocado

Method
 

  1. Combine Greek yogurt, mayo, garlic, lime juice, lime zest, seasonings, salt, and pepper in a small bowl, withholding the Tajin. Whisk until smooth, then taste and adjust seasonings as needed.
  2. Add corn, red pepper, green pepper, cilantro, jalapeño, cotija cheese, and chicken to a large mixing bowl.
  3. Pour the dressing over the ingredients and stir with a spoon or spatula until evenly coated. Fold in the avocado, if using, and toss gently to combine without mashing.
  4. Top with a generous sprinkle of Tajin and additional cotija cheese if desired. Serve with vegetable sticks or tortilla chips.

Notes

Corn Prep: I prefer using canned fire roasted corn for speed, but when I have an extra ten minutes, I love charring fresh ears on the grill to get those beautiful blackened bits.