Esquites Salad with Chicken
Charred corn, juicy chicken, and cotija cheese tossed in a zesty lime-cilantro dressing. A fresh, crunchy Mexican street-corn salad ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
Step 2
Add corn kernels in a single layer. Don't stir for 2 minutes—let edges char and brown.
Step 3
Stir corn, cook another 2 minutes until golden in spots. Transfer to a bowl.
Step 4
Add chicken, red onion, jalapeño, and cilantro to the corn in the bowl.
Step 5
Whisk lime juice, lime zest, remaining 2 tbsp oil, salt, and pepper in a small bowl.
Step 6
Pour dressing over salad and toss until evenly coated.
Step 7
Top with cotija cheese and serve immediately while corn is warm.
Tools you’ll need
- 12-inch skillet
- small bowl
- large mixing bowl
- whisk
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