Grilled Mexican Corn Chicken Salad is a fresh and zesty summer dish that combines the flavors of grilled corn, tender chicken, and a tangy lime dressing. Inspired by Mexican street corn (Elote), this salad adds grilled chicken and a creamy, flavorful corn mixture for a perfect balance of savory, smoky, and slightly spicy flavors. It’s an ideal dish for barbecues, potlucks, or a quick and satisfying weeknight dinner.

Full Recipe:

Ingredients

For the Chicken and Corn:

• 4 ears of corn, husks removed

• 1 ½ pounds boneless, skinless chicken thighs

• Salt and fresh ground black pepper, to taste

• 2 tablespoons fresh lime juice

• 1 garlic clove, minced

• 1 tablespoon mayonnaise

• 1 tablespoon Mexican cream (or nonfat plain yogurt)

• 1 teaspoon ancho chili powder

For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 teaspoons honey

• ½ teaspoon salt (or to taste)

• ½ teaspoon fresh ground black pepper (or to taste)

For the Salad:

• 6 to 8 cups mixed salad greens

• 1 to 2 cups multi-colored cherry tomatoes, halved

• ⅓ cup crumbled cotija cheese

• Fresh chopped cilantro, for garnish

Directions

1. Preheat the Grill: Preheat an outdoor grill to medium-high heat (or use a grill pan). Lightly grease the grill grates with oil.

2. Grill the Chicken and Corn: Season the chicken and corn with salt and pepper. Place them on the grill and cook, covered, for 13-15 minutes, turning halfway through. The chicken should reach an internal temperature of 165°F, and the corn should be lightly charred.

3. Prepare the Corn Mixture: After grilling, remove the chicken and corn from the grill. Let the chicken rest for at least 5 minutes before slicing it into strips. Remove the kernels from the corn and place them in a bowl. Add lime juice, garlic, mayonnaise, Mexican cream, and ancho chili powder to the corn and mix well.

4. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

5. Assemble the Salad: In a large salad bowl, toss the mixed greens and cherry tomatoes with the dressing. Top the salad with the corn mixture, chicken strips, and crumbled cotija cheese. Garnish with fresh cilantro and serve.

Nutrients

Per Serving (approximate):

• Calories: 313 kcal

• Carbohydrates: 17g

• Protein: 26g

• Fat: 16g

• Saturated Fat: 4g

• Polyunsaturated Fat: 3g

• Monounsaturated Fat: 8g

• Trans Fat: 1g

• Cholesterol: 117mg

• Sodium: 344mg

• Potassium: 590mg

• Fiber: 2g

• Sugar: 7g

• Vitamin A: 867 IU

• Vitamin C: 22mg

• Calcium: 68mg

• Iron: 2mg

The Grilled Chicken and Corn: Smoky and Savory

At the heart of this salad are the grilled chicken thighs and corn, which provide a smoky and savory base. The chicken thighs are seasoned with salt, pepper, and a touch of lime juice to bring out their natural flavor while complementing the grilled corn. Grilled chicken thighs are juicy, tender, and perfect for salads, as they stay moist and flavorful even after grilling.

The corn is another star ingredient in this dish, providing a sweet, smoky flavor that’s essential to this salad’s inspiration from Elote. Grilling the corn adds depth and caramelization to the kernels, creating a slightly charred, savory flavor that pairs perfectly with the tangy dressing and fresh vegetables. After grilling, the kernels are scraped from the cob and mixed with a combination of mayonnaise, Mexican cream (or yogurt), lime juice, garlic, and ancho chili powder to create a creamy and flavorful corn mixture that brings the salad to life.

The Dressing: Tangy and Sweet

The dressing for this salad is simple yet delicious, bringing a bright and tangy flavor that enhances the grilled chicken and corn. Made with olive oil, fresh lime juice, honey, salt, and pepper, the dressing has a touch of sweetness from the honey that balances the acidity of the lime juice. This combination complements the smoky, rich flavors from the corn and chicken, while adding a refreshing contrast to the creamy corn mixture.

The dressing is whisked together in a small bowl and then tossed with the mixed greens and cherry tomatoes, ensuring that every bite is coated with a perfect amount of tangy, sweet flavor.

Assembling the Salad: A Perfect Combination of Textures

Once the chicken and corn have been grilled, and the dressing is prepared, it’s time to assemble the salad. Start by tossing the mixed salad greens with the dressing, making sure the greens are evenly coated. Then, add the halved cherry tomatoes for a burst of color and freshness.

Top the dressed greens with the creamy corn mixture, which is a delicious combination of corn kernels, mayonnaise, Mexican cream, garlic, lime juice, and ancho chili powder. Add the grilled chicken strips on top of the corn mixture, and sprinkle with crumbled cotija cheese, which adds a salty, tangy flavor that perfectly balances the sweetness of the corn and the richness of the chicken.

Finish the salad with a sprinkle of fresh cilantro for a fragrant, herbaceous touch that ties everything together. The result is a vibrant and satisfying salad with a perfect balance of smoky, creamy, tangy, and savory flavors.

Serving Suggestions

Grilled Mexican Corn Chicken Salad is versatile and can be served in many ways. It makes an excellent main dish for a light yet satisfying meal, and it’s also perfect as a side dish to complement grilled meats or seafood. It pairs wonderfully with tacos, grilled shrimp, or a refreshing margarita, making it an ideal choice for summer gatherings and barbecues.

You can also customize the salad by adding other ingredients, such as black beans, avocado, or corn chips, for extra texture and flavor. If you prefer a spicier kick, you can add a few diced jalapeños or a drizzle of hot sauce to the dressing.

Why Grilled Mexican Corn Chicken Salad is Perfect for Summer

This salad is perfect for summer because it incorporates fresh, seasonal ingredients that are ideal for warm weather. The grilled corn and chicken bring a smoky, savory flavor that complements the tangy lime dressing, while the vibrant greens and tomatoes add freshness and color. The salad is light yet filling, making it an ideal dish for hot summer days when you want something refreshing and satisfying.

The bright and zesty flavors make this salad an excellent choice for summer gatherings, picnics, or as a healthy yet delicious weeknight dinner. It’s quick to make, and the grilling process adds depth of flavor that makes it feel like a special treat without taking too much time in the kitchen.

Nutritional Information

Each serving of Grilled Mexican Corn Chicken Salad contains approximately 313 calories, making it a relatively light meal. The salad provides 26 grams of protein, thanks to the chicken thighs, which helps keep you feeling full and satisfied. With 16 grams of fat, including 4 grams of saturated fat, the salad offers a rich, satisfying flavor without being overly heavy.

The salad also contains 17 grams of carbohydrates, including 2 grams of fiber, and 7 grams of sugar, most of which come from the corn and the honey in the dressing. It provides a good amount of vitamin A and vitamin C, both of which contribute to immune function and overall health. Additionally, the cotija cheese adds calcium, which is important for bone health.

With a balance of protein, healthy fats, and vegetables, this salad makes for a nutrient-dense meal that’s both satisfying and refreshing.

Conclusion

In conclusion, Grilled Mexican Corn Chicken Salad is a flavorful and vibrant dish that brings together the smoky goodness of grilled chicken and corn with a tangy lime dressing and fresh vegetables. The combination of textures and flavors—savory, sweet, creamy, and tangy—makes this salad a perfect addition to any summer menu. Whether you serve it as a main dish or a side, it’s sure to be a hit at your next barbecue, picnic, or family dinner. With its easy preparation, bright flavors, and customizable ingredients, Grilled Mexican Corn Chicken Salad is a must-try for anyone looking to enjoy the best of summer cuisine.