Description
A vibrant and flavorful Grilled Mexican Corn Chicken Salad featuring charred corn and juicy grilled chicken thighs, tossed with creamy chili-lime dressing, fresh mixed greens, and crumbled cotija cheese for a perfect light lunch or dinner.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken thighs (or chicken breasts)
Vegetables and Greens
- 2 ears of fresh corn, husked
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- Fresh cilantro, for garnish
Dressing and Seasoning
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 tablespoon mayonnaise
- 2 tablespoons Mexican cream or plain yogurt
- 1 teaspoon chili powder
- 1 tablespoon lime juice
Cheese
- ½ cup crumbled cotija cheese (or feta cheese)
Instructions
- Grill the Corn and Chicken: Preheat the grill or grill pan to medium-high heat to ensure a nice char. Season the corn and chicken thighs with salt, pepper, and olive oil to enhance their natural flavors. Place the chicken on the grill and cook for 6-8 minutes per side, until fully cooked and nicely charred. Grill the corn for 10-12 minutes, turning occasionally, until it is slightly charred on all sides, imparting a smoky depth to the salad.
- Prepare the Corn Salad: Once grilled, carefully slice the kernels off the corn cobs into a bowl. Add the mayonnaise, Mexican cream or plain yogurt, chili powder, lime juice, and a pinch of salt to the corn kernels. Mix well to create a creamy, tangy, and slightly spicy dressing that perfectly complements the smoky corn.
- Assemble the Salad: Slice the grilled chicken into strips for easy serving. Toss the mixed salad greens and halved cherry tomatoes with a little lime juice to brighten the flavors. Layer the greens on a large serving dish or individual plates, then top with the creamy grilled corn mixture, chicken strips, crumbled cotija cheese, and fresh cilantro leaves for a burst of freshness.
- Serve: Serve the salad immediately to enjoy the contrast of smoky, creamy, and fresh ingredients. This grilled Mexican corn chicken salad pairs beautifully with a chilled beverage for a light and satisfying meal.
Notes
- You can substitute chicken breasts for thighs for a leaner option.
- If you don’t have a grill, use a grill pan or broiler to achieve similar charred results.
- Mexican cream can be replaced with sour cream or Greek yogurt for a tangy dressing.
- Adjust chili powder to your preferred spice level.
- For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top.
