Esquites Salad with Charred Chicken
Charred corn salad with cotija cheese, lime, and chile—topped with sliced chicken breast. A bright, cheesy Mexican street-food favorite ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken breast
- 4 cups fresh corn kernels (about 4 ears) or frozen, thawed
- ½ cup cotija cheese, crumbled
- 1 whole lime (juiced + zested)
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- ¼ cup mayonnaise
- 1 to taste salt and black pepper
Instructions
- 1
Pat chicken dry. Season both sides with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear chicken 6–7 minutes per side without moving. Meat should reach 165°F at the thickest point.
- 4
Transfer chicken to a cutting board. Let rest 3 minutes, then slice into 1/2-inch strips.
- 5
In the same skillet over medium-high, toast corn, stirring often, until edges char, 4–5 minutes.
- 6
Remove from heat. Stir in mayo, lime juice, lime zest, jalapeño, salt, and pepper until coated.
- 7
Transfer corn to a serving bowl. Top with sliced chicken and cotija cheese.
- 8
Scatter cilantro over the top. Serve at room temperature or chilled.
Tools you’ll need
- 12-inch skillet or larger
- cutting board
- chef's knife
- instant-read thermometer
- large mixing bowl
- wooden spoon or spatula
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