Name: Grilled Mexican Corn Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Grilling
Ingredients: 2 ears of fresh corn, husked; 2 boneless, skinless chicken thighs (or chicken breasts); 1 tsp olive oil; Salt and pepper, to taste; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; ½ cup crumbled cotija cheese (or feta cheese); Fresh cilantro, for garnish; 1 tbsp mayonnaise; 2 tbsp Mexican cream or plain yogurt; 1 tsp chili powder; 1 tbsp lime juice

This Grilled Mexican Corn Chicken Salad is a vibrant and delicious dish inspired by the flavors of traditional Mexican street corn (elote). With juicy grilled chicken, charred corn, creamy avocado, and tangy lime dressing, it’s the perfect refreshing salad for summer meals or as a light weeknight dinner.

Why You’ll Love This Recipe

Fresh & Flavorful – The smoky grilled corn, creamy avocado, and tangy lime create a flavorful bite every time.
Quick & Easy – Ready in just 40 minutes, perfect for busy evenings.
Healthy & Nutritious – Packed with lean protein, fresh veggies, and healthy fats.
Customizable – Add or swap toppings to fit your taste and dietary preferences.

Ingredients

2 ears of fresh corn, husked
2 boneless, skinless chicken thighs (or chicken breasts)
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
4 cups mixed salad greens
1 cup cherry tomatoes, halved
½ cup crumbled cotija cheese (or feta cheese)
Fresh cilantro, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the Corn and Chicken

Preheat the grill or a grill pan over medium-high heat.
Season the corn and chicken with salt, pepper, and olive oil.
Grill the chicken for 6–8 minutes per side, or until fully cooked and charred.
Grill the corn for 10–12 minutes, turning occasionally until slightly charred on all sides.

2. Prepare the Corn Salad

After grilling, slice the corn kernels off the cob.
In a bowl, combine the grilled corn with mayonnaise, Mexican cream (or yogurt), chili powder, lime juice, and a pinch of salt.

3. Assemble the Salad

Slice the grilled chicken into strips.
Toss the salad greens and halved cherry tomatoes with some lime juice.
Top with the corn mixture, chicken strips, crumbled cotija cheese, and fresh cilantro.

4. Serve

Serve immediately and enjoy!

Servings and Timing

Servings: 6
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Spicy – Add sliced jalapeños for a kick of heat.
No Chicken – Use grilled shrimp or tofu for a vegetarian option.
Extra Creamy – Add avocado for an extra creamy texture.

Storage/Reheating

Storage – Keep leftover salad in the fridge for up to 2 days (store dressing separately).
Reheating – It’s best enjoyed cold or at room temperature, but you can gently reheat the chicken and corn.

FAQs

Can I use frozen corn?

Yes, you can use frozen corn, but grilling the corn adds a smoky flavor that’s hard to replicate.

Can I make this salad ahead of time?

You can prepare the grilled chicken and corn ahead of time and assemble the salad just before serving.

What if I don’t have Mexican cream?

You can substitute with plain yogurt or sour cream for a similar creaminess.

How can I make this salad spicier?

Add chopped jalapeños or drizzle with a spicy dressing to increase the heat level.

What can I serve with this salad?

This salad is a complete meal on its own, but it pairs well with grilled bread or a side of rice.

Conclusion

This Grilled Mexican Corn Chicken Salad is a perfect balance of smoky, tangy, and creamy flavors. Whether served as a main course or as a side dish, it’s an easy, healthy, and crowd-pleasing option that captures the vibrant flavors of Mexican cuisine. Enjoy it all summer long!