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
Scale
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.
