Charred Corn & Chicken Esquites Salad
Sweet charred corn, tender chicken, and crumbly cotija cheese tossed with a lime-cilantro dressing. A vibrant Mexican street salad ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
Step 2
Season chicken with salt and pepper. Sear 6–7 minutes per side until golden and cooked through (165°F internal).
Step 3
Transfer chicken to a cutting board. Let rest 3 minutes, then slice into bite-size pieces.
Step 4
Add remaining 2 tbsp oil to the same skillet. Add corn kernels and cook 4–5 minutes, stirring occasionally, until charred at edges.
Step 5
Combine corn, sliced chicken, red onion, and cilantro in a large bowl.
Step 6
Drizzle with lime juice and a pinch of salt. Toss gently until coated.
Step 7
Top with cotija cheese. Serve at room temperature or chilled.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- large mixing bowl
- spoon or tongs
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