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Flavorful Grilled Chicken Street Corn Salad Recipe for a Crowd Easy and Perfect

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A smoky, creamy, and fresh grilled chicken street corn salad perfect for feeding a crowd. This recipe combines marinated grilled chicken with a tangy, zesty street corn salad for a balanced and delicious summer meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (organic or free-range recommended)
  • 3 tablespoons olive oil (for marinade and grilling)
  • Juice of 2 limes
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 ears fresh corn on the cob, husked (or frozen corn as substitute)
  • 1/2 cup mayonnaise (about 120 ml)
  • 1/2 cup cotija cheese, crumbled (feta cheese as substitute)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional add-ins: 1 small diced jalapeño (seeded), 2 thinly sliced green onions, 1 ripe diced avocado

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.
  2. Prepare the Corn: Preheat grill to medium-high heat (about 400°F / 200°C). Brush corn with olive oil to prevent sticking. Place corn on grill grates and cook, turning every 2-3 minutes, until all sides are charred and kernels are tender, about 10-12 minutes.
  3. Grill the Chicken: Remove chicken from marinade and place on grill. Cook for 6-8 minutes per side until internal temperature reaches 165°F (74°C). Avoid flipping too often. Let rest for 5 minutes after grilling.
  4. Make the Street Corn Salad: When corn is cool enough, cut kernels off the cob. In a large bowl, combine corn kernels with mayonnaise, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Stir gently to combine. Add optional jalapeño, green onions, or avocado if desired.
  5. Slice and Assemble: Slice grilled chicken into thin strips or bite-sized pieces. Toss chicken into corn salad or serve on top. Garnish with extra cilantro or cotija cheese if desired.

Notes

Marinate chicken for at least 30 minutes to enhance flavor and tenderness. Use a meat thermometer to ensure chicken is cooked to 165°F. Rest chicken after grilling to lock in juices. Fresh corn is preferred for best flavor, but frozen corn can be used if sautéed or grilled. Add fresh cilantro and avocado just before serving to keep flavors bright.

Nutrition

Keywords: grilled chicken, street corn salad, summer recipe, crowd-pleaser, barbecue, easy dinner, smoky chicken, creamy corn salad

Find it online: https://sofiaspice.com/flavorful-grilled-chicken-street-corn-salad-recipe-for-a-crowd-easy-and-perfect/