Mexican Street Corn Salad with Chicken
Charred corn, queso fresco, and cotija blend with lime and cilantro for a vibrant esquites salad. Grilled chicken adds protein for a satisfying one-bowl meal.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry. Season generously with salt and black pepper on both sides.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
Step 3
Sear chicken 6 minutes per side without moving. Internal temp should reach 165°F.
Step 4
Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips.
Step 5
Add remaining 1 tbsp oil and corn to the same skillet over medium-high heat.
Step 6
Cook corn, stirring occasionally, until charred on the edges, 4–5 minutes.
Step 7
Combine corn, chicken, cotija, cilantro, and lime juice in a large bowl.
Step 8
Taste and adjust salt and pepper. Serve at room temperature or chilled.
Tools you’ll need
- large skillet, 12-inch
- cutting board
- chef's knife
- large mixing bowl
- instant-read thermometer
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