Description
This Grilled Mexican Corn Chicken Salad combines smoky grilled corn, tender chicken, and creamy avocado for a refreshing, vibrant meal. Inspired by the flavors of Mexican street corn (elote), this salad is quick, healthy, and packed with nutritious veggies and healthy fats. Ready in just 40 minutes, it’s perfect for summer meals or light weeknight dinners!
Ingredients
For the Salad:
- 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
For the Corn Dressing:
- 1 tbsp mayonnaise
- 2 tbsp Mexican cream or plain yogurt
- 1 tsp chili powder
- 1 tbsp lime juice
Instructions
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 cherry tomatoes with some extra lime juice.
- Top with the corn mixture, chicken strips, crumbled cotija cheese, and fresh cilantro.
4. Serve
- Serve immediately and enjoy the refreshing flavors!
Notes
- Spicy Version: Add sliced jalapeños for an extra kick of heat.
- No Chicken Option: Use grilled shrimp or tofu for a vegetarian alternative.
- Extra Creamy: Add avocado for an extra creamy texture.
- Storage: Store leftover salad in the fridge for up to 2 days (store dressing separately).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Grilling
- Cuisine: Grilling
