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This vibrant Grilled Mexican Corn Chicken Salad combines tangy, charred corn with juicy chicken and a creamy-spicy dressing for a fresh twist on classic street corn. If you love elote or esquites, this version brings those flavors to a hearty dinner salad that feels like summer on your plate.
Ingredients
- Corn on the cob: Select ears with tight green husks and plump kernels for sweetest flavor
- Boneless skinless chicken thighs: Juiciest results when you choose darker meat look for good marbling
- Kosher salt and ground black pepper: Enhance every layer be generous
- Fresh lime juice: Pick limes that yield slightly to the touch for more juice
- Garlic clove: Minced fresh provides bite and aroma
- Mayonnaise: The creamy backbone I love a high-quality olive oil version
- Mexican cream or thick plain yogurt: Adds tang if using yogurt go for whole milk for richness
- Ancho chili powder: Smoky and not too hot this sets it apart from regular chili powder
- Olive oil: Extra virgin for the dressing gives depth
- Honey: A hint of sweetness balances the acidity use local honey if possible
- Mixed salad greens: Peppery blends or romaine for crunch look for crisp leaves
- Multi-colored cherry tomatoes: Choose firm and ripe for juicy pops of color and flavor
- Cotija cheese: Brings nutty salty contrast try queso fresco as a backup
- Fresh cilantro: For a clean finish chop right before garnishing
Step-by-Step Instructions
- Preheat the Grill:
- Set your outdoor grill or a grill pan to medium-high heat. Brush the grates with oil so nothing sticks and everything chars evenly.
- Season and Grill Corn and Chicken:
- Pat chicken thighs dry. Sprinkle both corn and chicken with salt and black pepper. Place them on the grill. Cover and cook for about fifteen minutes flipping the chicken and corn once until the corn is charred and chicken is cooked through to the center.
- Rest and Prepare Corn:
- Let the chicken rest for five minutes before cutting to keep juices inside. Cut the kernels off the cob using a sharp knife and transfer to a mixing bowl.
- Make Elote-Style Corn Mixture:
- To the kernels add fresh lime juice minced garlic mayonnaise Mexican cream or yogurt and ancho chili powder. Stir well until every kernel is coated in the tangy creamy dressing.
- Whisk the Dressing:
- Combine olive oil lime juice honey salt and pepper in a small bowl. Whisk until the dressing is smooth and glossy with no pools of oil on top.
- Assemble the Salad Base:
- In your biggest salad bowl gently toss mixed greens and cherry tomatoes with the finished dressing so everything is nicely coated.
- Add Corn Chicken and Toppings:
- Arrange the creamy corn mixture and sliced grilled chicken over the dressed greens. Sprinkle cotija cheese over the top and finish with chopped cilantro for freshness.
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Storage Tips
Leftover salad keeps best if you store the greens and toppings separately in airtight containers. Chicken and corn will last for up to three days in the fridge. Wait to add cheese and cilantro until just before serving to keep everything tasting fresh.
Ingredient Substitutions
No cotija cheese Use feta or queso fresco for similar saltiness. For the creamy dressing nonfat Greek yogurt is a great substitute for Mexican cream. If you only have chicken breast it will work just be careful not to overcook.
Serving Suggestions
I love this salad served with warm tortillas or toasted bread for a casual dinner. Add a side of sliced avocado or a spoonful of black beans for extra richness and fiber. For parties scatter tortilla chips over the top for crunch.
Cultural Connection
Elote and esquites are classic Mexican street snacks where corn is king grilled or sautéed then mixed with creamy chili-lime dressing and cheese. This salad version makes those flavors the star of a complete meal easy to serve family style for gatherings.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
You can prepare the components, like grilling the chicken and corn or mixing the dressing, ahead of time. Assemble the salad just before serving for the freshest taste.
- → What can I substitute for cotija cheese?
If you don't have cotija cheese, you can use feta cheese or parmesan as alternatives. They provide a similar tangy and salty flavor.
- → Can I use frozen corn instead of fresh corn?
Yes, frozen corn can be grilled or sautéed as a substitute if fresh corn isn't available. Ensure it's well-drained before cooking.
- → How can I make this salad spicier?
To increase the heat, add extra ancho chili powder, diced jalapeños, or a splash of hot sauce to the dressing or the corn mixture.
- → Is there a vegetarian option for this salad?
Yes, you can omit the chicken and add black beans or grilled tofu as a protein alternative for a vegetarian version.