Ingredients
Grilled Items
- 4 ears of corn, husks removed
- 1 ½ pounds boneless, skinless chicken thighs
- Salt and fresh ground black pepper, to taste
Corn Mixture
- 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
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
Salad Base and Garnishes
- 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
Instructions
- Preheat Grill: Preheat an outdoor grill to medium-high heat or prepare a grill pan by lightly greasing the grates with oil to prevent sticking.
- Season Ingredients: Season the corn ears and the boneless skinless chicken thighs evenly with salt and fresh ground black pepper on all sides.
- Grill Chicken and Corn: Place the seasoned corn and chicken onto the grill. Cover and cook them for 13 to 15 minutes until the chicken is fully cooked through and the corn has light char marks, turning both once halfway through grilling for even cooking.
- Rest and Slice Chicken: Remove the grilled chicken and corn from the grill. Allow the chicken to rest for at least 5 minutes to retain juices before slicing it into strips.
- Prepare Corn Mixture: Using a knife, cut the kernels off the cobs and transfer them into a mixing bowl. Add 2 tablespoons of fresh lime juice, minced garlic, mayonnaise, Mexican cream or plain yogurt, and ancho chili powder. Stir well to combine and set aside to allow flavors to meld.
- Make Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and fully incorporated.
- Toss Salad Greens: In a large salad bowl, combine the mixed salad greens and halved cherry tomatoes. Pour the dressing over the salad and toss gently to coat all the leaves evenly.
- Assemble Salad: Top the dressed salad with the prepared corn mixture, the sliced grilled chicken thighs, and sprinkle crumbled cotija cheese evenly on top.
- Garnish and Serve: Finish by garnishing the salad with freshly chopped cilantro and serve immediately to enjoy the fresh and smoky flavors.
Notes
- For a dairy-free version, substitute Mexican cream and mayonnaise with vegan alternatives or extra plain yogurt.
- You can use a grill pan indoors if an outdoor grill is unavailable.
- Allowing the chicken to rest prevents dryness and helps retain juices for a tender bite.
- Adjust the amount of ancho chili powder to control the level of smokiness and mild heat in the corn mixture.
- This salad pairs well with warm tortillas or as a filling for tacos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Fat
