Esquites Salad with Crispy Chicken
Charred corn tossed with cotija, lime crema, and crispy chicken—a vibrant Mexican street salad ready in 20 minutes. Serve chilled or at room temperature.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 3 cups frozen corn kernels, thawed and drained
- ¾ cup cotija cheese, crumbled
- 1 whole lime (juiced)
- ¼ cup sour cream
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add chicken pieces and cook, stirring occasionally, until golden and cooked through, 6–7 minutes.
- 3
Add corn to the skillet and cook without stirring for 3 minutes until edges char slightly.
- 4
Season with salt and pepper. Transfer to a large bowl and let cool 2 minutes.
- 5
Whisk sour cream, lime juice, and jalapeño in a small bowl until smooth.
- 6
Pour crema over corn and chicken. Add cotija and cilantro, toss gently.
- 7
Serve at room temperature or chill up to 4 hours before serving.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- large mixing bowl
- whisk
- wooden spoon
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