Esquites Salad with Chicken
Charred corn, juicy chicken, and cotija cheese tossed in a zesty lime-cilantro dressing. A fresh, crunchy Mexican street-corn salad ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs cooked chicken breast, shredded or cubed
- 3 cups corn kernels, fresh or frozen
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, thinly sliced
- 1 whole jalapeño, minced
- 1 whole lime (juiced) plus zest
- ¼ cup fresh cilantro, chopped
- 3 tbsp olive oil
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add corn kernels in a single layer. Don't stir for 2 minutes—let edges char and brown.
- 3
Stir corn, cook another 2 minutes until golden in spots. Transfer to a bowl.
- 4
Add chicken, red onion, jalapeño, and cilantro to the corn in the bowl.
- 5
Whisk lime juice, lime zest, remaining 2 tbsp oil, salt, and pepper in a small bowl.
- 6
Pour dressing over salad and toss until evenly coated.
- 7
Top with cotija cheese and serve immediately while corn is warm.
Tools you’ll need
- 12-inch skillet
- small bowl
- large mixing bowl
- whisk
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