Chicken Esquites Salad
Charred corn meets grilled chicken in this fresh Mexican street-food salad, dressed with lime, cotija, and a drizzle of crema. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups corn (fresh or frozen, thawed)
- 1 whole lime (juiced + zested)
- ½ cup cotija cheese, crumbled
- ¼ cup crema or sour cream
- ¼ cup cilantro, chopped
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Pat chicken dry and season generously with salt and pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 3
Sear chicken 5–6 minutes per side without moving until internal temp reaches 165°F. Transfer to a plate.
- 4
Add remaining oil to the skillet. Add corn and cook over medium-high, stirring occasionally, until charred and tender, 4–5 minutes.
- 5
Stir lime zest and juice into corn. Remove from heat and let cool 1 minute.
- 6
Slice cooled chicken against the grain into 1/2-inch-thick strips.
- 7
Divide corn between bowls. Top each with sliced chicken, cotija, cilantro, and a drizzle of crema.
Tools you’ll need
- 12-inch skillet
- instant-read thermometer
- cutting board
- knife
- wooden spoon
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