Charred Corn & Chicken Esquites Salad
Sweet charred corn, tender chicken, and crumbly cotija cheese tossed with a lime-cilantro dressing. A vibrant Mexican street salad ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breast
- 3 cups fresh corn kernels (about 4 ears, or frozen)
- ¾ cup cotija cheese, crumbled
- ½ medium red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 whole lime (juiced)
- 3 tbsp olive oil
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Season chicken with salt and pepper. Sear 6–7 minutes per side until golden and cooked through (165°F internal).
- 3
Transfer chicken to a cutting board. Let rest 3 minutes, then slice into bite-size pieces.
- 4
Add remaining 2 tbsp oil to the same skillet. Add corn kernels and cook 4–5 minutes, stirring occasionally, until charred at edges.
- 5
Combine corn, sliced chicken, red onion, and cilantro in a large bowl.
- 6
Drizzle with lime juice and a pinch of salt. Toss gently until coated.
- 7
Top with cotija cheese. Serve at room temperature or chilled.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- large mixing bowl
- spoon or tongs
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