Description
A vibrant and flavorful Grilled Mexican Corn Chicken Salad that combines smoky grilled corn and chicken with a creamy, tangy dressing. Perfect for a light yet satisfying meal, this salad blends fresh mixed greens, juicy cherry tomatoes, and tangy cotija cheese with a zesty lime and chili spiced corn mixture.
Ingredients
Scale
Main Ingredients
- 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 Components
- 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 ensure it’s hot enough for a good char. This will help lock in flavors and give that characteristic grilled texture.
- Season the Corn and Chicken: Lightly brush the corn and chicken thighs with olive oil and season both generously with salt and pepper. This basic seasoning enhances the natural flavors and helps achieve a crispy exterior.
- Grill the Chicken: Place the chicken on the grill and cook for 6-8 minutes on each side, or until the chicken is fully cooked through and has nice grill marks. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- Grill the Corn: Grill the ears of corn for 10-12 minutes, turning them occasionally so all sides get slightly charred. This brings out the natural sweetness and adds a smoky flavor.
- Prepare the Corn Salad: Once grilled, allow the corn to cool enough to handle. Carefully slice the kernels off the cob using a sharp knife. In a bowl, mix these kernels with mayonnaise, Mexican cream (or yogurt), chili powder, lime juice, and a pinch of salt to create a creamy, tangy dressing that complements the smoky corn.
- Assemble the Salad: Slice the grilled chicken into thin strips. Toss the mixed salad greens and halved cherry tomatoes lightly with a bit of lime juice to freshen and brighten their flavors.
- Combine and Garnish: Place the tossed greens and tomatoes in a serving bowl or plate, then top with the creamy grilled corn mixture and sliced chicken. Sprinkle crumbled cotija cheese over the top and garnish with fresh cilantro for a vibrant, authentic touch.
- Serve: Serve the salad immediately for the best texture contrast and freshest flavors. Enjoy this deliciously smoky, creamy, and tangy grilled Mexican corn chicken salad!
Notes
- You can substitute chicken thighs with chicken breasts based on preference.
- If Mexican cream is not available, plain yogurt makes an excellent substitute.
- Adjust chili powder quantity depending on your spice tolerance.
- Ensure the grill or grill pan is well preheated to get the best char on the chicken and corn.
- For a vegetarian version, omit the chicken and add grilled halloumi or tofu cubes.
- This salad is best served fresh but can be refrigerated for up to 1 day.
