Mexican Chicken Esquites Salad
Charred corn, crispy chicken, and cotija cheese tossed in a bright lime-cilantro dressing. This vibrant salad comes together in under 25 minutes and tastes like street food.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 cups corn (fresh or thawed frozen)
- ½ cup cotija cheese, crumbled
- 2 whole lime
- ¼ cup fresh cilantro, chopped
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Pat chicken dry. Season both sides generously with salt and pepper.
- 2
Heat 1.5 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Sear chicken 5–6 minutes per side without moving until edges are golden and internal temp reaches 165°F.
- 4
Transfer chicken to a plate. Let cool 2 minutes, then chop into bite-sized pieces.
- 5
Return skillet to medium-high heat. Add remaining 1.5 tbsp oil and corn.
- 6
Cook corn without stirring for 3 minutes until kernels char and brown in spots.
- 7
Stir and cook 2 more minutes until corn is tender-charred throughout.
- 8
Juice both limes into a small bowl. Whisk with a pinch of salt to combine.
- 9
Add corn, chicken, cotija, and cilantro to a large bowl. Drizzle lime juice over top.
- 10
Toss gently until coated. Taste and adjust salt and pepper. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- instant-read thermometer
- cutting board and sharp knife
- large mixing bowl
- small bowl
- whisk or fork
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