Esquites Salad with Grilled Chicken
Sweet corn tossed with charred chicken, cotija cheese, and a lime-cilantro dressing—a vibrant Mexican street-food salad that's light yet satisfying. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- ½ cup cotija cheese, crumbled
- ¼ medium red onion, finely diced
- 1 whole jalapeño, minced
- 1 whole lime (juiced + zested)
- ¼ cup fresh cilantro, chopped
- 3 tbsp olive oil
Instructions
- 1
Pat chicken dry. Season both sides generously with salt and pepper.
- 2
Heat grill or grill pan over medium-high heat until hot, ~2 minutes.
- 3
Grill chicken 6–7 minutes per side without moving until internal temp reaches 165°F.
- 4
Transfer chicken to a cutting board and rest 3 minutes, then slice into bite-sized pieces.
- 5
Combine corn, red onion, jalapeño, lime zest, and cilantro in a large bowl.
- 6
Whisk lime juice and olive oil together. Pour over corn and toss gently.
- 7
Top salad with sliced chicken and crumbled cotija. Toss once more and serve.
Tools you’ll need
- grill or grill pan
- cutting board
- chef's knife
- instant-read thermometer
- large mixing bowl
- small bowl or measuring cup for dressing
- whisk
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