Charred Corn with Chicken and Cheese Salad

eHow Food Blog

charred corn and chicken salad

It’s summer and I can’t resist corn. Have you seen my Mexican street corn recipe? If you are looking for a healthier alternative, you will love this charred corn and chicken salad. It has all the flavors of Mexican street corn, now in a tossed salad. With or without the chicken you will love this dish. It has similar flavors to Mexican street corn, but lighter in calories without the butter and crema. Your taste buds will not miss them with this flavorful alternative.

charred grilled corn

This charred corn salad is great served warm or at room temperature. I crumbled feta cheese for this recipe, but feel free to use Cotija cheese for a Mexican kick. The charred corn sautéed with thin slices of shallots adds an unexpected punch, and the olive oil and lime juice dressing is reminiscent of the garnishes on street corn. The avocados and shredded rotisserie chicken are great additions to this salad adding protein and healthy fats making this dish a simple, delicious, light weeknight dinner.

charred corn with chicken and cheese

Charred Corn with Chicken and Cheese Salad
4 to 6 servings


  • 4 ears of corn, husked
  • 1 large shallot, thinly sliced into rings
  • 4 tablespoons oil, divided
  • ¼ cup fresh lime juice
  • Kosher salt
  • Freshly ground pepper
  • 2 cups heirloom cheery tomatoes, halved
  • 1 avocado, pitted, peeled, and chopped
  • 3 cups shredded rotisserie chicken
  • 2 ounces feta or Cotija cheese, crumbled
  • ¼ cup cilantro leaves


  1. Preheat grill.
  2. Grill the ears of corn until lightly charred and hot (7 to 10 minutes), turning as needed. Cut kernels from corn and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet. Place kernels with shallot rings and cook for about 8 to 10 minutes until rings are tender. Set aside.
  4. In a small bowl combine 3 tablespoons of olive oil, lime juice, pinch of salt, and pepper.
  5. In a large bowl add corn mixture, tomatoes, avocado, shredded chicken, cheese, and drizzle with olive oil and lime juice and lightly toss to combine. Garnish with cilantro.

Yvette Marquez-Sharpnack is the writer at the award-winning blog, She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.

You can visit me on Facebook, Twitter, Instagram, Google+, Pinterest and YouTube.

Photo credit: Yvette Marquez

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