Esquites Salad with Charred Chicken
Charred corn salad with cotija cheese, lime, and chile—topped with sliced chicken breast. A bright, cheesy Mexican street-food favorite ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken dry. Season both sides with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
Step 3
Sear chicken 6–7 minutes per side without moving. Meat should reach 165°F at the thickest point.
Step 4
Transfer chicken to a cutting board. Let rest 3 minutes, then slice into 1/2-inch strips.
Step 5
In the same skillet over medium-high, toast corn, stirring often, until edges char, 4–5 minutes.
Step 6
Remove from heat. Stir in mayo, lime juice, lime zest, jalapeño, salt, and pepper until coated.
Step 7
Transfer corn to a serving bowl. Top with sliced chicken and cotija cheese.
Step 8
Scatter cilantro over the top. Serve at room temperature or chilled.
Tools you’ll need
- 12-inch skillet or larger
- cutting board
- chef's knife
- instant-read thermometer
- large mixing bowl
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
