Esquites Salad with Grilled Chicken
Sweet corn tossed with charred chicken, cotija cheese, and a lime-cilantro dressing—a vibrant Mexican street-food salad that's light yet satisfying. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- 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 generously with salt and pepper.
Step 2
Heat grill or grill pan over medium-high heat until hot, ~2 minutes.
Step 3
Grill chicken 6–7 minutes per side without moving until internal temp reaches 165°F.
Step 4
Transfer chicken to a cutting board and rest 3 minutes, then slice into bite-sized pieces.
Step 5
Combine corn, red onion, jalapeño, lime zest, and cilantro in a large bowl.
Step 6
Whisk lime juice and olive oil together. Pour over corn and toss gently.
Step 7
Top salad with sliced chicken and crumbled cotija. Toss once more and serve.
Tools you’ll need
- grill or grill pan
- cutting board
- chef's knife
- instant-read thermometer
- large mixing bowl
- small bowl or measuring cup for dressing
- whisk
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.
