This Grilled Mexican Corn Chicken Salad is a vibrant and flavorful dish inspired by traditional Mexican street corn (elote) and esquites. With juicy grilled chicken, charred corn, creamy avocado, and tangy lime dressing, it’s a refreshing and satisfying meal that’s perfect for summer.
Why You’ll Love This Recipe
- Fresh & Flavorful: A blend of smoky grilled corn, tangy lime, and creamy avocado.
- Quick & Easy: Ready in just 40 minutes, making it great for a weeknight meal.
- Healthy & Nutritious: Packed with lean protein, fresh vegetables, and healthy fats.
- Customizable: Add or swap toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 ears of fresh corn, husked
- 2 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon olive oil
- Salt and pepper to taste
- 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
Directions
1. Grill the Corn and Chicken
- Preheat the grill or a grill pan over medium-high heat.
- Season the corn and chicken with salt, pepper, and olive oil.
- Grill the chicken for 6-8 minutes per side or until fully cooked and charred.
- Grill the corn for 10-12 minutes, turning occasionally until slightly charred on all sides.
2. Prepare the Corn Salad
- After grilling, slice the corn kernels off the cob.
- In a bowl, combine the grilled corn with mayonnaise, Mexican cream (or yogurt), chili powder, lime juice, and a pinch of salt.
3. Assemble the Salad
- Slice the grilled chicken into strips.
- Toss the salad greens and halved cherry tomatoes with some lime juice.
- Top with the corn mixture, chicken strips, crumbled cotija cheese, and fresh cilantro.
4. Serve
- Serve immediately and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Spicy: Add sliced jalapeños for a kick of heat.
- No Chicken: Use grilled shrimp or tofu for a vegetarian option.
- Extra Creamy: Add avocado for an extra creamy texture.
Storage/Reheating
- Storage: Keep leftover salad in the fridge for up to 2 days (store dressing separately).
- Reheating: It’s best enjoyed cold or at room temperature, but you can gently reheat the chicken and corn.
FAQs
Can I use frozen corn?
Yes, you can use frozen corn, but grilling the corn adds a smoky flavor that’s hard to replicate.
Can I make this salad ahead of time?
You can prepare the grilled chicken and corn ahead of time and assemble the salad just before serving.
What if I don’t have Mexican cream?
You can substitute with plain yogurt or sour cream for a similar creaminess.
How can I make this salad spicier?
Add chopped jalapeños or drizzle with a spicy dressing to increase the heat level.
What can I serve with this salad?
This salad is a complete meal on its own, but it pairs well with grilled bread or a side of rice.
Conclusion
This Grilled Mexican Corn Chicken Salad is a perfect balance of smoky, tangy, and creamy flavors. Whether served as a main course or as a side dish, it’s an easy, healthy, and crowd-pleasing option that captures the vibrant flavors of Mexican cuisine. Enjoy it all summer long!
Print
Grilled Mexican Corn Chicken Salad
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Grilled Mexican Corn Chicken Salad combines the vibrant flavors of traditional Mexican street corn (elote) with juicy grilled chicken, creamy avocado, and a tangy lime dressing. Quick, easy, and full of flavor, this healthy, refreshing salad is perfect for summer meals or a light weeknight dinner.
Ingredients
- 2 ears of fresh corn, husked
- 2 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon olive oil
- Salt and pepper to taste
- 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 the grill or a grill pan over medium-high heat.
- Season the corn and chicken with salt, pepper, and olive oil.
- Grill the chicken for 6-8 minutes per side or until fully cooked and charred.
- Grill the corn for 10-12 minutes, turning occasionally until slightly charred on all sides.
-
Prepare the Corn Salad:
- After grilling, slice the corn kernels off the cob.
- In a bowl, combine the grilled corn with mayonnaise, Mexican cream (or yogurt), chili powder, lime juice, and a pinch of salt.
-
Assemble the Salad:
- Slice the grilled chicken into strips.
- Toss the salad greens and halved cherry tomatoes with some lime juice.
- Top with the corn mixture, chicken strips, crumbled cotija cheese, and fresh cilantro.
-
Serve:
- Serve immediately and enjoy!
Notes
- For a spicy kick, add sliced jalapeños or drizzle with hot sauce.
- For a vegetarian version, use grilled shrimp or tofu instead of chicken.
- For extra creaminess, add avocado for a rich texture.
- For a smoky flavor, grill the corn for added depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
