If you are craving a vibrant, flavorful dish that brings together smoky, creamy, tangy, and fresh elements, this Grilled Mexican Corn Chicken Salad Recipe is guaranteed to become your new favorite. Juicy grilled chicken thighs mingle with sweet charred corn tossed in a luscious, spiced crema dressing, all resting on a bed of crisp mixed greens and tomatoes. The sprinkle of crumbly cotija cheese and bright cilantro adds that irresistible pop of authentic Mexican charm. It’s a dish that feels like a celebration in every bite and a perfect way to brighten any meal or gathering.
Ingredients You’ll Need
Getting the ingredients right for this salad is wonderfully simple, yet each one plays a crucial role in building the beautiful layers of taste, texture, and color. From smoky grilled corn to fresh herbs and shiny cherry tomatoes, everything comes together effortlessly.
- 2 ears of fresh corn, husked: Fresh corn offers a naturally sweet base with that perfect char when grilled.
- 2 boneless, skinless chicken thighs (or breasts): Thighs bring juiciness and flavor; breasts are leaner but still delicious.
- 1 teaspoon olive oil: Helps season and add a subtle richness to the chicken and corn.
- Salt and pepper to taste: Essential for seasoning and enhancing natural flavors.
- 1 tablespoon mayonnaise: Adds creaminess to the corn dressing without overpowering.
- 2 tablespoons Mexican cream or plain yogurt: Brings tang and smoothness to balance the spices.
- 1 teaspoon chili powder: Provides a mild kick and classic Mexican spice notes.
- 1 tablespoon lime juice: Packs a zesty brightness that lifts the entire salad.
- 4 cups mixed salad greens: A fresh, crunchy foundation for the heartier grilled ingredients.
- 1 cup cherry tomatoes, halved: Adds pops of juicy sweetness and vivid color.
- ½ cup crumbled cotija cheese (or feta cheese): Offers a salty, crumbly contrast that enhances every bite.
- Fresh cilantro, for garnish: The herbaceous finish that ties the dish together with a burst of freshness.
How to Make Grilled Mexican Corn Chicken Salad Recipe
Step 1: Grill the Corn and Chicken
Begin by heating your grill or grill pan over medium-high heat for that perfect sear. Lightly brush the corn and chicken thighs with olive oil and season with salt and pepper to prepare them for grilling. The olive oil encourages even cooking and creates those gorgeous grill marks.
Step 2: Cook the Chicken
Grill the chicken thighs for about 6 to 8 minutes per side. You want them fully cooked yet juicy, with a nice char that adds smoky depth. If using chicken breasts, keep an eye on them to avoid drying out. Cooking times may vary slightly depending on thickness but trust that juicy texture as the sign of doneness.
Step 3: Grill the Corn
Place your ears of corn on the grill, turning every few minutes. Grill for about 10 to 12 minutes until the kernels are tender and beautifully charred on all sides. This slight charring not only enhances sweetness but also gives the salad that authentic grilled flavor that makes it stand out.
Step 4: Prepare the Corn Salad Mixture
Once the corn has cooled slightly, carefully cut the kernels off the cobs into a bowl. Mix in the mayonnaise, Mexican cream or plain yogurt, chili powder, lime juice, and a pinch of salt. This creamy, tangy dressing coats the corn perfectly and complements the smoky grilled flavor.
Step 5: Assemble the Salad
Slice the grilled chicken into thin, juicy strips. In a large bowl, toss the mixed salad greens and halved cherry tomatoes lightly with some lime juice to add freshness. Top with the creamy grilled corn mixture, then add your chicken strips. Finally, sprinkle crumbled cotija cheese and scatter fresh cilantro across the top.
Step 6: Serve and Enjoy
Your Grilled Mexican Corn Chicken Salad Recipe is ready to enjoy immediately — a harmonious combination of textures and flavors that’s sure to impress anyone at your table. It’s light, satisfying, and bursts with so many vibrant tastes that every bite is pure bliss.
How to Serve Grilled Mexican Corn Chicken Salad Recipe
Garnishes
Fresh cilantro is the classic garnish for this salad, adding a bright herbal note that elevates all the other flavors. For an extra pop, you can also squeeze a little more lime juice right before serving. If you like things a bit spicier, sprinkle a pinch of smoked paprika or additional chili powder on top.
Side Dishes
This salad pairs beautifully with simple sides like warm, crusty bread, Mexican rice, or even some crispy tortilla chips to scoop up the delicious corn mixture. For a heartier meal, consider serving alongside black beans or a light soup to complement the smoky flavors.
Creative Ways to Present
Serve the salad in individual colorful bowls for a festive touch, or plate the chicken strips artistically fanned over the greens. You can also pile the salad on butter lettuce leaves to create easy-to-eat hand-held bites perfect for a casual gathering or picnic.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because the greens can wilt, consider keeping the grilled chicken and corn salad separate from the greens if you plan to eat it later.
Freezing
This salad is best enjoyed fresh and isn’t recommended for freezing since the texture of the greens and dressing can change. However, you can freeze the grilled chicken separately if needed for future use.
Reheating
Reheat the grilled chicken gently in a microwave or skillet before adding it back to freshly washed greens. Avoid reheating the entire salad to maintain crisp freshness and avoid sogginess.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine in this recipe. Just be mindful to not overcook them, as they’re leaner and can dry out quicker than thighs. Marinating briefly can help keep them juicy.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great alternative with a similar salty, crumbly texture. Queso fresco also works well but is milder in flavor.
Is Mexican cream necessary?
Mexican cream adds authentic richness and tang, but plain yogurt is a perfect stand-in that brightens the creamy dressing without sacrificing taste.
Can I make this salad vegetarian?
Yes! Simply omit the chicken and add grilled veggies like zucchini or bell peppers for extra substance. The grilled corn salad is flavorful enough to stand on its own.
How spicy is this salad?
The recipe uses just one teaspoon of chili powder for a mild warmth, but you can adjust to your liking. Adding extra chili powder or a dash of cayenne will kick up the heat nicely.
Final Thoughts
There’s something truly special about the way smoky, creamy, tangy, and fresh flavors come together in this Grilled Mexican Corn Chicken Salad Recipe. It’s not only simple to make but also a beautiful, satisfying dish perfect for weeknight dinners or entertaining friends. I can’t wait for you to try it and experience the joyful harmony of this salad on your own table!
Print
Grilled Mexican Corn Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Mexican Corn Chicken Salad is a vibrant and flavorful dish combining charred corn, tender grilled chicken, and a zesty, creamy dressing. Perfect for a light lunch or dinner, it features fresh salad greens, juicy cherry tomatoes, and authentic Mexican flavors like cotija cheese, chili powder, and lime juice, all garnished with fresh cilantro.
Ingredients
Grilled Components
- 2 ears of fresh corn, husked
- 2 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon olive oil
- Salt and pepper to taste
Dressing and Salad
- 1 tablespoon mayonnaise
- 2 tablespoons Mexican cream or plain yogurt
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cup crumbled cotija cheese (or feta cheese)
- Fresh cilantro, for garnish
Instructions
- Grill the Corn and Chicken: Preheat your grill or grill pan to medium-high heat to ensure a nice sear and grill marks on both the corn and chicken.
- Season the Ingredients: Brush the corn and chicken thighs with olive oil, then season generously with salt and pepper to enhance their natural flavors as they grill.
- Cook the Chicken: Place the chicken on the hot grill and cook for 6-8 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.
- Grill the Corn: Grill the corn for 10-12 minutes, turning frequently to achieve even charring on all sides for a smoky, sweet flavor.
- Prepare the Corn Salad: Once the corn has cooled slightly, carefully slice the kernels off the cob and transfer into a bowl.
- Mix the Dressing: In the bowl with the corn, combine mayonnaise, Mexican cream or plain yogurt, chili powder, lime juice, and a pinch of salt. Stir well to coat evenly.
- Slice the Chicken: After resting the grilled chicken for a few minutes, slice it into strips to be added to the salad.
- Toss the Greens and Tomatoes: In a large salad bowl, toss the mixed greens and halved cherry tomatoes with a bit of lime juice to brighten the flavors.
- Assemble the Salad: Top the greens and tomatoes with the creamy grilled corn mixture, chicken strips, and crumbled cotija cheese.
- Garnish and Serve: Sprinkle fresh cilantro over the salad for a fresh herbal finish. Serve immediately while the chicken is warm and enjoy!
Notes
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the corn salad dressing.
- Chicken breasts can be used instead of thighs, just adjust cooking time accordingly.
- Mexican cream can be found in Latin grocery stores or substituted with sour cream or Greek yogurt for a lighter option.
- To make this salad vegetarian, omit the chicken and add grilled avocado or black beans for protein.
- If you don’t have a grill, you can use a grill pan or broil the corn and chicken in the oven.
