Mexican Esquites Salad With Grilled Chicken
A vibrant street-style corn salad topped with seasoned grilled chicken, cotija cheese, and a zesty lime crema. Fresh, satisfying, and bursting with Mexican flavors.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 cups corn kernels (fresh or frozen)
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, finely diced
- ⅓ cup fresh cilantro, chopped
- 1 whole jalapeño, minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 pieces (6 oz each) boneless, skinless chicken breasts
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup Mexican crema or sour cream
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ¼ teaspoon salt
Instructions
- 1
Pat chicken breasts dry and season both sides with chili powder, cumin, garlic powder, salt, and pepper. Let sit for 5 minutes.
- 2
Whisk together crema, lime juice, minced garlic, and salt in a small bowl. Set aside.
- 3
Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 4
Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
- 5
In the same skillet, warm corn kernels over medium heat for 3–4 minutes, stirring occasionally.
- 6
Remove from heat and stir in red onion, cilantro, jalapeño, lime juice, and olive oil. Season with salt and pepper to taste.
- 7
Slice rested chicken and divide between serving bowls.
- 8
Top with warm esquites salad, drizzle with lime crema, and garnish with extra cotija cheese and cilantro.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- cutting board
- small mixing bowl
- whisk
- chef's knife
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