Mexican Esquites Salad with Chicken
Charred corn kernels, cotija cheese, and tender chicken in a bright lime-cilantro dressing. A fresh, satisfying salad ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- 3 cups corn kernels, fresh or frozen
- ¾ cup cotija cheese, crumbled
- 1.5 limes lime (juiced)
- ¼ cup fresh cilantro, chopped
- 3 tbsp mayonnaise
- 1 medium jalapeño, minced
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 2
Add corn in a single layer. Cook without stirring 5 minutes until kernels char and darken.
- 3
Stir and cook 2 minutes more until edges blister. Transfer to a bowl and cool 2 minutes.
- 4
Whisk lime juice, mayo, minced jalapeño, and salt in a small bowl until smooth.
- 5
Toss warm corn, shredded chicken, cotija, and cilantro in a large bowl.
- 6
Pour dressing over salad and toss gently. Taste and adjust salt and lime juice.
- 7
Serve at room temperature or chilled.
Tools you’ll need
- 12-inch skillet
- large bowl
- small bowl
- whisk
- spoon or spatula
- cutting board
- chef's knife
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