Ingredients
Equipment
Method
- In a bowl, add the chicken, taco seasoning, 1/3 of the lime juice and zest, half of the oil, half of the salt, and 1/4 of the cilantro. Mix well and let the chicken sit in the marinade for at least 20 minutes.
- Meanwhile, heat a cast-iron pan over medium-high heat. Cook the corn for one to two minutes until lightly charred on all sides. Once it is cooked, remove it and let it cool for about 10 minutes.
- In a bowl, mix the remaining lime juice and zest, oil, salt, and cilantro. Add the jalapeño and cotija cheese and stir to combine. Transfer the charred corn into the bowl. Mix everything together until combined and set aside.
- In the same cast-iron pan, cook the chicken over medium heat for about 12 to 15 minutes or until cooked through, flipping halfway.
- Serve the chicken with corn salad and enjoy! Increase the fiber by adding one can of black beans (drained, rinsed) in with the corn or serve a side salad with cotija salad dressing.Serving size = one chicken thigh and one cup of corn salad.Protein 29g, Carbs 24g, Fiber 2g
Notes
This grilled chicken with Mexican street corn salad is a bold, flavor-packed meal that’s perfect for easy weeknight dinners or summer grilling. Juicy, taco-seasoned chicken thighs are marinated with fresh lime juice, olive oil, and spices, then cooked to perfection for a smoky, tender finish. Paired with a vibrant corn salad, this dish delivers a delicious balance of savory, zesty, and slightly spicy flavors.
This recipe is naturally high in protein and gluten-free, making it a satisfying and wholesome option for a variety of healthy eating styles. The combination of lean protein, fresh vegetables, and heart-healthy fats creates a well-balanced meal that’s both nourishing and full of flavor.
Quick to prepare and ideal for meal prep or entertaining, this easy grilled chicken and corn salad is a crowd-pleaser that delivers fresh, restaurant-quality flavor to your table.