Esquites Salad with Crispy Chicken
Charred corn tossed with cotija, lime crema, and crispy chicken—a vibrant Mexican street salad ready in 20 minutes. Serve chilled or at room temperature.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Step 2
Add chicken pieces and cook, stirring occasionally, until golden and cooked through, 6–7 minutes.
Step 3
Add corn to the skillet and cook without stirring for 3 minutes until edges char slightly.
Step 4
Season with salt and pepper. Transfer to a large bowl and let cool 2 minutes.
Step 5
Whisk sour cream, lime juice, and jalapeño in a small bowl until smooth.
Step 6
Pour crema over corn and chicken. Add cotija and cilantro, toss gently.
Step 7
Serve at room temperature or chill up to 4 hours before serving.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- large mixing bowl
- whisk
- wooden spoon
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