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
Scale
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.
