Mexican Street Corn Salad with Chicken
Charred corn, queso fresco, and cotija blend with lime and cilantro for a vibrant esquites salad. Grilled chicken adds protein for a satisfying one-bowl meal.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups corn kernels, fresh or frozen
- ½ cup cotija cheese, crumbled
- 1.5 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat chicken dry. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 3
Sear chicken 6 minutes per side without moving. Internal temp should reach 165°F.
- 4
Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips.
- 5
Add remaining 1 tbsp oil and corn to the same skillet over medium-high heat.
- 6
Cook corn, stirring occasionally, until charred on the edges, 4–5 minutes.
- 7
Combine corn, chicken, cotija, cilantro, and lime juice in a large bowl.
- 8
Taste and adjust salt and pepper. Serve at room temperature or chilled.
Tools you’ll need
- large skillet, 12-inch
- cutting board
- chef's knife
- large mixing bowl
- instant-read thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
