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
