Name: Grilled Mexican Corn Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; Salt and black pepper to taste; 2 ears corn (husks removed); 6 cups chopped romaine or mixed greens; 1 cup cherry tomatoes (halved); ½ cup black beans (rinsed and drained); ¼ cup red onion (thinly sliced); ¼ cup crumbled cotija or feta cheese; ¼ cup chopped fresh cilantro; Juice of 1 lime; ¼ cup plain Greek yogurt or sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon hot sauce (optional); 1 teaspoon honey; ½ teaspoon chili powder; Salt and pepper to taste

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The Grilled Mexican Corn Chicken Salad is a crave-worthy bowl that transforms the humble salad into a fiesta of flavors, textures, and color. Imagine tender grilled chicken, blazing-hot sweet corn, creamy cotija, bursts of black bean and tomato, and a dreamy tangy dressing — every forkful feels like a mini celebration! It’s a fresh, hearty, and truly satisfying salad you’ll crave all summer long, bringing south-of-the-border sunshine to any meal.

Grilled Mexican Corn Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This Grilled Mexican Corn Chicken Salad keeps things wonderfully simple without skimping on bold flavor. Each ingredient adds something special, from the crunchy greens and juicy chicken to that luscious creamy drizzle on top. Here’s how these ingredients make the magic happen:

Chicken breasts: Boneless and skinless, these grill up juicy and are perfect for soaking up those zesty spices.
Olive oil: It adds moisture and helps the seasonings stick beautifully to your chicken.
Chili powder: Provides warmth and that unmistakable Mexican flair — a little goes a long way.
Ground cumin: Earthy depth that partners perfectly with the smoky corn and paprika.
Smoked paprika: This brings subtle smokiness that echoes the char from the grill.
Salt and black pepper: Essential for highlighting all the delicious flavors.
Corn on the cob: Grilling fresh ears creates that signature sweet, smoky taste and irresistible char.
Romaine or mixed greens: Crisp, refreshing, and perfect for soaking up all those toppings and dressing.
Cherry tomatoes: Sweet bursts of flavor that add color and juiciness.
Black beans: Creamy, hearty, and another classic Southwest ingredient that keeps the salad filling.
Red onion: Thinly sliced for just the right punchy crunch.
Cotija or feta cheese: Crumbles of salty, creamy cheese that bring everything together.
Fresh cilantro: Just a sprinkle wakes up the entire dish with fresh, herby brightness.
Lime juice: A final squeeze is the secret to making all these flavors pop.

Greek yogurt or sour cream (for dressing): Creaminess with a subtle tang forms the base of the dressing.
Mayonnaise: Adds silkiness and body to the dressing.
Lime juice (dressing): Repeats in the dressing for that signature zing.
Hot sauce (optional): For a bit of heat, if you love things spicy.
Honey: Balances the tang and spice of the dressing with gentle sweetness.
Chili powder (dressing): Echoes the flavors in the chicken for a cohesive bite.
Salt and pepper (dressing): Pulls all those creamy, spicy, tangy notes together.

How to Make Grilled Mexican Corn Chicken Salad

Step 1: Season and Grill the Chicken

First, rub your chicken breasts with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Heat up your grill or grill pan to medium-high, then cook the chicken for about 5-6 minutes per side until beautifully charred and cooked through. Let it rest before slicing to lock in all those juices!

Step 2: Grill the Corn

Place the husked corn directly on the grill and let it get those gorgeous blackened spots, turning occasionally for 8-10 minutes. Once it’s cool enough to handle, simply slice the charred kernels off the cob. Grilling brings out the corn’s sweetness and adds an irresistible smoky flavor that’s essential to this salad’s charm.

Step 3: Whisk Together the Dressing

In a small bowl, stir together Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce (if you like some heat), honey, chili powder, and a sprinkle of salt and pepper. The result is a creamy, tangy, ever-so-slightly spicy dressing that brings everything together in the Grilled Mexican Corn Chicken Salad.

Step 4: Assemble the Salad

Grab a big salad bowl or a large serving platter and lay down a bed of crisp chopped greens. Scatter over the grilled corn kernels, juicy cherry tomato halves, black beans, and thinly sliced red onion. Top everything with your sliced grilled chicken breast for that beautiful presentation! Drizzle generously with dressing, then finish with crumbled cotija or feta, fresh cilantro, and a squeeze of lime.

Step 5: Toss and Serve

Just before serving, give your Grilled Mexican Corn Chicken Salad a gentle toss so every bite is packed with a little bit of everything. Serve immediately while the chicken’s still slightly warm for a truly delightful, satisfying meal.

How to Serve Grilled Mexican Corn Chicken Salad

Garnishes

This salad shines with a few simple, fresh garnishes. After assembling, top with extra fresh cilantro, a handful of crumbled cotija or feta, and maybe a final shower of lime juice. For a little crunch, toss in some crispy tortilla strips or crushed tortilla chips just before you dig in!

Side Dishes

The Grilled Mexican Corn Chicken Salad is hearty enough to stand as a main dish, but pairs beautifully with sides. Try a bowl of tortilla soup, a simple guacamole with tortilla chips, or a side of fluffy cilantro-lime rice for a satisfying Mexican-inspired meal. Light agua frescas make a lovely, refreshing drink pairing.

Creative Ways to Present

Think outside the bowl! You can mound this salad on a large platter and let everyone help themselves for a fun build-your-own style dinner. For parties, serve in individual mason jars or layer in clear glasses for presentation impact. Leftovers also make a delicious filling for tacos or burrito bowls, adding even more versatility to your Grilled Mexican Corn Chicken Salad experience.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Mexican Corn Chicken Salad, refrigerate everything in airtight containers. It keeps well for a day, though the greens are best stored separately from the dressing to prevent wilting. Just toss together right before eating for the freshest flavor and texture.

Freezing

Freezing isn’t recommended for assembled salad, as the greens and dressing won’t thaw well. However, you can freeze the grilled chicken and corn kernels separately for up to 2 months. Thaw and use in a fresh batch whenever the craving strikes.

Reheating

To enjoy your leftover chicken warm, simply slice and microwave in short bursts, or reheat in a skillet over low heat. Add to your cold salad and enjoy the pleasant contrast of temperatures for another delicious round of Grilled Mexican Corn Chicken Salad.

FAQs

Can I make this ahead for meal prep?

Absolutely! Grill the chicken and corn, prep the toppings, and mix up the dressing in advance. Store each component separately and assemble right before eating for maximum freshness throughout the week.

Is there a way to make this dairy-free?

Yes! You can swap the Greek yogurt or sour cream and mayo in the dressing for dairy-free versions, and use avocado instead of cotija or feta. It’s still incredibly creamy and delicious!

What other proteins can I use in place of chicken?

For a twist, try grilled shrimp, steak, or even tofu. Each option soaks up that chili-lime marinade beautifully and keeps the Grilled Mexican Corn Chicken Salad exciting.

Can I use canned or frozen corn instead of fresh?

When corn isn’t in season, use frozen grilled corn (just thaw and toss) or well-drained canned corn. Give it a quick sauté in a dry pan to bring out a little of that roasted flavor.

How spicy is this salad?

The salad has a mild kick thanks to the chili powder and optional hot sauce. Feel free to adjust the spice level by adding or skipping the hot sauce, or tossing in some sliced jalapeños if you’re after extra heat!

Final Thoughts

If you’re searching for a meal that’s fresh, vibrant, and bursting with bold flavor, this Grilled Mexican Corn Chicken Salad will absolutely win you over. It’s easy, festive, and practically begs to be shared — so round up your friends or family, make a big bowl, and get ready for plenty of happy forks and empty plates!

Grilled Mexican Corn Chicken Salad Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Mexican Corn Chicken Salad is a flavorful and hearty dish that combines grilled chicken, charred corn, fresh vegetables, and a creamy dressing. Perfect for a light lunch or dinner.

Ingredients

Scale

For the Salad:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
2 ears corn (husks removed)
6 cups chopped romaine or mixed greens
1 cup cherry tomatoes (halved)
½ cup black beans (rinsed and drained)
¼ cup red onion (thinly sliced)
¼ cup crumbled cotija or feta cheese
¼ cup chopped fresh cilantro
Juice of 1 lime

For the Dressing:

¼ cup plain Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
1 teaspoon honey
½ teaspoon chili powder
Salt and pepper to taste

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Instructions

Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
Grill the Chicken: Rub chicken with olive oil, chili powder, cumin, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest, then slice.
Grill the Corn: Grill corn for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly, then cut kernels off the cob.
Prepare the Dressing: In a small bowl, whisk together all dressing ingredients until smooth.
Assemble the Salad: In a large bowl or serving platter, arrange greens, grilled corn, tomatoes, black beans, red onion, and sliced grilled chicken. Drizzle with the creamy dressing and toss gently. Top with crumbled cheese, cilantro, and a squeeze of lime.