Chicken Street Corn Salad (Esquites with Chicken)

Mexican street corn comes in two forms. Elote is the whole cob, grilled and slathered with a creamy sauce, chile and crumbled cheese. Esquites is the same flavour served off the cob, the charred kernels tossed in a cup with the sauce, which makes it far easier to eat and much easier to turn into a meal.

This salad takes the esquites route and adds shredded chicken, so a side dish becomes a filling lunch. The corn is charred in a hot skillet, dressed while still warm with a lime and Greek yogurt sauce, then finished with cotija, red onion, cilantro and jalapeño. It is good warm, at room temperature or cold from the fridge the next day.

Ingredients

For the corn

• 4 cups corn kernels – from about 5 fresh ears, or a 20-ounce bag of frozen corn, thawed and patted very dry. Dry kernels char; wet ones steam.
• 1 tablespoon neutral oil – divided between batches.
• ½ teaspoon salt

For the dressing

• 3 tablespoons plain Greek yogurt – gives the tang of crema with more protein.
• 3 tablespoons mayonnaise – adds the richness street corn is known for.
• 3 tablespoons lime juice – about 2 limes, plus wedges for serving.
• 1 garlic clove, finely grated.
• 1 teaspoon chili powder, plus more for dusting.

For the salad

• 1 pound (about 3 cups) cooked chicken – shredded rotisserie chicken or leftover grilled chicken breast.
• ½ cup crumbled cotija cheese – salty and dry, it does not melt into the dressing. Feta is the closest substitute.
• ¼ cup finely diced red onion
• ½ cup chopped cilantro
• 1 jalapeño, thinly sliced, seeds removed for less heat.

How to Make It

1. Char the corn in batches (about 3 minutes per batch, high heat)

Heat 1 teaspoon of oil in a 12-inch skillet over high heat until it just starts to smoke. Add about a third of the corn in a single layer, sprinkle with a pinch of salt, cover, and cook without stirring for about 3 minutes. Take the pan off the heat and wait for the popping to stop before lifting the lid. Tip into a large bowl and repeat.

The kernels touching the pan should be blackened in spots, while the tops stay bright yellow.

2. Whisk the dressing

In a small bowl, whisk the yogurt, mayonnaise, lime juice, garlic and chili powder until smooth.

It should be pourable but thick enough to coat a spoon, a pale rusty orange.

3. Dress the warm corn, then let it cool (15 minutes)

Pour about half the dressing over the warm corn and toss. Let it cool for 15 minutes so the corn absorbs the flavour without melting the cheese.

The corn should look glossy and evenly coated, with no pools of dressing at the bottom of the bowl.

4. Add the chicken and finish

Add the cotija, red onion, cilantro and jalapeño, then the chicken. Pour over the rest of the dressing and toss gently. Taste and add more lime juice or salt if needed.

Every spoonful should have corn, chicken and flecks of white cheese and green herbs.

5. Serve

Pile into bowls, dust with a little chili powder and serve with lime wedges.

The finished salad should look creamy but still loose, not soupy.

Why the Corn Is Cooked Covered

Charring corn in an open skillet sounds simpler, but the kernels pop violently and jump out of the pan as they heat. A lid keeps them in the pan. Leaving them untouched for the full three minutes is what gives the deep char; stirring breaks the contact with the hot pan.

Working in batches matters for the same reason. A crowded pan cools down, the corn releases liquid, and you get steamed yellow kernels instead of smoky charred ones.

Variations

• Grilled corn: grill whole ears until charred, then cut the kernels off. This is closer to traditional elote.
• Add beans or avocado: a drained can of black beans makes it more filling; add diced avocado just before serving so it does not brown.
• Make it a bowl: spoon it over plain rice or wrap it in warm tortillas. If you want rice and chicken in one pot instead, this creamy one-pot chicken and rice is a good weeknight option.
• Swap the chicken: use grilled shrimp, or leave it out for a classic esquites side dish. For a warm chicken dinner with similar flavours, try this chicken enchilada soup, or browse more chicken recipes.

Storing and Making Ahead

Refrigerate leftovers in a covered container and eat within 3 to 4 days. Keep avocado and any extra cilantro separate until serving. The salad is meant to be eaten cold or at room temperature, so it travels well for lunches, alongside something like this pasta salad with dried cranberries. If you are bringing it to a picnic, do not leave it out for more than 2 hours, or 1 hour on a hot day. The FDA safe minimum cooking temperature chart lists 165°F for poultry if you are cooking your own chicken for this.

Frequently Asked Questions

What is the difference between elote and esquites?

Elote is street corn served on the cob. Esquites uses the same flavours with the kernels cut off and served in a cup or bowl. This salad is built on esquites.

Can I use canned corn?

Yes. Drain it well and pat it very dry before charring. It is softer than fresh or frozen corn, so it chars a little less evenly.

What can I use instead of cotija?

Crumbled feta is the closest substitute. It is a little tangier and softer, but it gives the same salty bite.

Is it served hot or cold?

Either. It is excellent while the corn is still warm and just as good cold the next day, which makes it one of the easier salads to pack for lunch.

Chicken Street Corn Salad

Skillet-charred corn tossed with a lime, Greek yogurt and chili dressing, shredded chicken, cotija, red onion, cilantro and jalapeño. An esquites-style salad that works as a filling lunch, warm or cold.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Cooling Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Mexican

Calories: 480

Ingredients Method Notes

Ingredients

  

For the corn

• 4 cups corn kernels from about 5 ears, or 20 oz frozen, thawed and patted dry
• 1 tablespoon neutral oil divided
• ½ teaspoon salt

For the dressing

• 3 tablespoons plain Greek yogurt
• 3 tablespoons mayonnaise
• 3 tablespoons lime juice about 2 limes
• 1 garlic clove finely grated
• 1 teaspoon chili powder plus more for dusting

For the salad

• 1 pound cooked chicken about 3 cups, shredded rotisserie or grilled
• ½ cup crumbled cotija cheese or feta
• ¼ cup red onion finely diced
• ½ cup fresh cilantro chopped
• 1 jalapeño thinly sliced
• lime wedges to serve

Method

 

1. Heat 1 teaspoon oil in a 12-inch skillet over high heat until it just smokes. Add a third of the corn in a single layer with a pinch of salt, cover and cook without stirring about 3 minutes, until charred underneath. Remove from heat, wait for the popping to stop, then tip into a large bowl. Repeat with the rest.
2. Whisk the yogurt, mayonnaise, lime juice, garlic and chili powder until smooth.
3. Toss the warm corn with half the dressing and let it cool for 15 minutes.
4. Add the chicken, cotija, red onion, cilantro and jalapeño with the remaining dressing and toss gently. Adjust lime and salt.
5. Serve dusted with chili powder, with lime wedges.

Notes

Storage: refrigerate covered and eat within 3 to 4 days. Do not leave out more than 2 hours (1 hour in hot weather).

Make ahead: char the corn and mix the dressing up to a day ahead; combine everything before serving and add avocado at the last minute.

Substitutions: feta for cotija; canned corn, drained and patted dry; grilled shrimp instead of chicken; sour cream instead of Greek yogurt.

No skillet: grill whole ears until charred, then cut off the kernels. If cooking your own chicken, cook it to 165°F.

Nutrition (about 480 kcal and 43 g protein per serving) is an estimate calculated from standard ingredient values, not a laboratory analysis.