Description
A vibrant and flavorful Grilled Mexican Corn Chicken Salad combining charred corn and juicy grilled chicken thighs, tossed with fresh salad greens, cherry tomatoes, creamy chili-lime dressing, and topped with crumbled cotija cheese and fresh cilantro. Perfect for a healthy, zesty meal ready in just 40 minutes.
Ingredients
Scale
Grilled Corn and Chicken
- 2 ears of fresh corn, husked
- 2 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon olive oil
- Salt and pepper to taste
Dressing and Salad
- 1 tablespoon mayonnaise
- 2 tablespoons Mexican cream or plain yogurt
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cup crumbled cotija cheese (or feta cheese)
- Fresh cilantro, for garnish
Instructions
- Grill the Corn and Chicken: Preheat your grill or grill pan over medium-high heat to get it hot enough for cooking. This ensures a nice sear and grill marks on your food.
- Season the Ingredients: Rub the ears of corn and the chicken thighs with olive oil, then season with salt and pepper evenly to enhance their natural flavors during grilling.
- Cook the Chicken: Place the chicken on the grill and cook for 6-8 minutes on each side until fully cooked through with a lightly charred exterior, indicating a perfect smoky flavor.
- Grill the Corn: Grill the corn for 10-12 minutes, rotating every few minutes to ensure even charring on all sides, giving it a smoky and slightly sweet flavor.
- Prepare the Corn Salad: Once grilled, carefully slice the kernels off the corn cobs and transfer them into a medium bowl.
- Mix the Dressing: To the grilled corn, add mayonnaise, Mexican cream or plain yogurt, chili powder, lime juice, and a pinch of salt. Stir well to combine all the flavors into a creamy and tangy dressing.
- Slice the Chicken: After resting briefly, slice the grilled chicken into strips to be added to the salad.
- Toss the Salad Greens and Tomatoes: In a large bowl, toss the mixed salad greens and halved cherry tomatoes with a little lime juice to freshen and brighten the salad base.
- Assemble the Salad: Top the dressed greens with the creamy corn mixture, sliced chicken strips, crumbled cotija cheese, and garnish with fresh cilantro for a fragrant finish.
- Serve: Serve the salad immediately while the chicken and corn are still warm for the best flavor contrast and enjoy this vibrant, healthy meal.
Notes
- Chicken breasts can be used as a leaner alternative to thighs.
- Mexican cream can be substituted with plain Greek yogurt for a healthier twist.
- Adjust chili powder amount based on your preferred spice level.
- Make sure to preheat the grill for even cooking and good char marks.
- This salad is great served immediately but can be refrigerated for up to 1 day without the cheese topping.
- Cotija cheese adds authentic flavor but feta works well as a substitute.
