If you’re craving a dish bursting with smoky, vibrant, and fresh flavors, then this Grilled Mexican Corn Chicken Salad Recipe is going to be your new best friend. Picture tender grilled chicken paired with sweet, charred corn blended into a zesty, creamy salad that perfectly balances spice and tang. This salad combines the heartiness of protein with the brightness of fresh veggies and the irresistible kick of Mexican seasonings, making it as satisfying as it is colorful. It’s not just a salad—it’s a celebration of flavors you’ll want to make again and again.
Ingredients You’ll Need
Getting to know your ingredients is half the fun and the secret behind this recipe’s magic. Each component is simple but essential, contributing to the layers of flavor, texture, and color that make this salad sing.
- 2 ears of fresh corn, husked: Sweetness and a bit of smoky char come from grilling these beauties.
- 2 boneless, skinless chicken thighs (or breasts): Juicy, tender protein that grills beautifully for a smoky depth.
- 1 teaspoon olive oil: Helps to season and keep the chicken moist on the grill.
- Salt and pepper to taste: Classic seasonings that enhance all the natural flavors.
- 1 tablespoon mayonnaise: Adds creaminess to the corn salad for richness.
- 2 tablespoons Mexican cream or plain yogurt: Provides tang and smooth texture to balance the heat.
- 1 teaspoon chili powder: Brings a subtle smoky spice that’s signature to Mexican cuisine.
- 1 tablespoon lime juice: Delivers bright acidity that wakes up every bite.
- 4 cups mixed salad greens: A fresh, crisp bed to layer all the grilled goodness on.
- 1 cup cherry tomatoes, halved: Juicy, sweet pops of color and flavor.
- ½ cup crumbled cotija cheese (or feta cheese): Salty, crumbly topping that adds a delightful contrast.
- Fresh cilantro, for garnish: Aromatic and bright, it’s the perfect finishing touch.
How to Make Grilled Mexican Corn Chicken Salad Recipe
Step 1: Fire Up the Grill
Start by preheating your grill or grill pan to medium-high heat. This temperature will give both the chicken and corn that perfect char without overcooking, setting the stage for layers of smoky flavor.
Step 2: Season Your Star Ingredients
Coat the chicken thighs and corn with olive oil, then sprinkle salt and pepper evenly. This simple seasoning ensures the natural flavors shine and the meat stays juicy while the corn gets that irresistible crust.
Step 3: Grill Chicken to Perfection
Place the chicken on the grill and cook each side for 6 to 8 minutes until fully cooked through and beautifully charred. The slightly charred bits bring a smoky richness that elevates this salad from ordinary to extraordinary.
Step 4: Grill the Corn
Turn the corn every few minutes for about 10 to 12 minutes, letting it develop those classic grill marks and a touch of smokiness. Grilling the corn enhances its natural sweetness and adds texture, making every bite delightful.
Step 5: Create the Creamy Corn Salad
Once the corn is cool enough to handle, slice the kernels off the cob and drop them into a bowl. Mix in the mayonnaise, Mexican cream or yogurt, chili powder, lime juice, and a pinch of salt. This creamy, tangy medley perfectly complements the smoky grilled elements.
Step 6: Assemble the Salad Base
Slice the grilled chicken into strips. Toss mixed greens and halved cherry tomatoes with a little lime juice to brighten their flavors before layering on your plate or bowl.
Step 7: Build Your Salad
Top the dressed greens and tomatoes with the creamy corn mixture and chicken strips. Sprinkle on the crumbled cotija cheese and finish with fresh cilantro. This final assembly provides a symphony of color, taste, and textures that will have everyone reaching for seconds.
Step 8: Serve and Enjoy
Serve immediately to enjoy the fresh crunch and warm grilled notes. This salad is perfect as a light meal or a stunning side that turns any gathering into a fiesta.
How to Serve Grilled Mexican Corn Chicken Salad Recipe
Garnishes
Garnishing with fresh cilantro adds a burst of herbal brightness, but feel free to sprinkle some extra chili powder or a wedge of lime on the side. These simple additions let guests customize their flavor experience.
Side Dishes
This salad shines on its own but pairs wonderfully with warm, crusty bread or tortilla chips for scooping. If you want to keep it light, a side of black beans or a simple avocado salad complements the Mexican-inspired flavors beautifully.
Creative Ways to Present
Try serving this salad layered in a clear glass bowl to showcase the vibrant colors, or present it on large individual plates with lime wedges on the side. For a party, portion it into small cups for easy, mess-free snacking that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, it’s best to keep the grilled components separate from the greens and dress just before serving to avoid sogginess.
Freezing
While the chicken and corn can be frozen cooked, the salad greens and fresh components do not freeze well. If making ahead, freeze only the grilled chicken and corn mixture in portions and thaw in the fridge before assembling the salad.
Reheating
Warm the grilled chicken and corn gently on the stovetop or microwave until heated through. Avoid overheating to prevent drying out the chicken. Then, combine with fresh salad ingredients for a vibrant, quick meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well too, just watch the cooking time closely as they can dry out faster than thighs. Marinating beforehand can help keep them juicy.
What if I don’t have a grill?
You can use a grill pan or even roast the corn and chicken in the oven under the broiler. The goal is to get that charred flavor, so any high-heat cooking method works with a bit of attention.
Can I make this recipe vegan or vegetarian?
Swap the chicken for grilled tofu or portobello mushrooms and use vegan mayonnaise and yogurt alternatives. The smoky corn and tangy dressing will still shine beautifully.
Is cotija cheese essential?
Cotija cheese adds a salty, crumbly texture and authentic flavor, but feta is a fine substitute if cotija isn’t available. You can also omit the cheese for a lighter salad.
How spicy is the chili powder in this recipe?
The chili powder adds a mild smoky warmth but isn’t too spicy. You can adjust the amount to your heat preference or choose a milder or hotter chili powder depending on your taste.
Final Thoughts
This Grilled Mexican Corn Chicken Salad Recipe is truly a delightful dish that brings together the best of smoky, creamy, fresh, and tangy flavors in one vibrant bowl. It’s perfect for warm weather, casual dinners, or impressing friends at your next cookout. Don’t hesitate—grab those fresh ingredients and get grilling. Your taste buds will thank you!
Print
Grilled Mexican Corn Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Description
A vibrant and flavorful Grilled Mexican Corn Chicken Salad combining smoky grilled corn and juicy chicken thighs with a creamy, tangy dressing, fresh salad greens, and a sprinkle of cotija cheese for a delightful and satisfying meal.
Ingredients
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
Creamy Dressing
- 1 tablespoon mayonnaise
- 2 tablespoons Mexican cream or plain yogurt
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Pinch of salt
Salad Components
- 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 and ready for grilling.
- Season the Ingredients: Brush the corn and chicken thighs with olive oil and season generously with salt and pepper to enhance their natural flavors.
- Grill the Chicken: Place the chicken on the grill and cook for 6-8 minutes per side until fully cooked through and nicely charred, ensuring juicy and flavorful meat.
- Grill the Corn: Grill the corn cobs for 10-12 minutes, turning occasionally so all sides develop a slight char and smoky flavor.
- Prepare the Corn Salad: Once cooled slightly, carefully slice the kernels off the corn cobs into a bowl.
- Make the Dressing and Combine: Add mayonnaise, Mexican cream (or plain yogurt), chili powder, lime juice, and a pinch of salt to the corn kernels; stir well to create a creamy, zesty dressing.
- Slice the Chicken: Cut the grilled chicken into thin strips to make it easy to toss into the salad.
- Toss the Salad Greens: Combine the mixed salad greens and cherry tomatoes in a bowl, lightly tossing them with some lime juice for brightness.
- Assemble the Salad: Layer the dressed corn mixture and chicken strips over the greens and tomatoes, then sprinkle with crumbled cotija cheese and garnish with fresh cilantro.
- Serve: Serve the salad immediately, enjoying the contrast of smoky corn, tender chicken, and fresh vegetables in every bite.
Notes
- If you don’t have access to a grill, you can use a grill pan on the stovetop or roast the corn and chicken in the oven with a broiler setting for similar charred flavors.
- Mexican cream can be substituted with plain Greek yogurt for a healthier option.
- Chicken breasts may require slightly less cooking time than thighs; check for doneness.
- For extra heat, consider adding a dash of cayenne pepper or hot sauce to the dressing.
- Leftover grilled corn and chicken can be stored separately in airtight containers refrigerated for up to 3 days.
