Pin My neighbor tossed me two ears of corn over the fence one August afternoon, still warm from her garden. I had chicken thawing and no plan for dinner, so I fired up the grill and threw everything on at once. The corn charred in these beautiful dark stripes, and the smell pulled my kids out of the house before I even called them. That accidental dinner became this salad, and now I make it every time corn shows up at the farmers market.
I brought this salad to a potluck once, and my friend who swears she hates radishes went back for seconds. She said the crunch was addictive, and the lime made everything taste alive. We ended up sitting on her porch until the lightning bugs came out, talking about how food tastes better when you can see the grill marks. That night reminded me why I love cooking for people.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): I pound mine to an even thickness so they cook evenly and stay juicy, no dry edges.
- Fresh corn (2 ears or 1½ cups frozen, thawed): Fresh corn gets those caramelized bits that frozen just cant match, but frozen works in a pinch if you pat it dry first.
- Avocado (1 large, diced): I always buy one thats firm and let it ripen on the counter for two days so it dices cleanly without turning to mush.
- Radishes (1 cup, thinly sliced): They add a peppery snap that balances the creamy avocado, and the pink color makes the whole bowl look cheerful.
- Cherry tomatoes (1 cup, halved): I use whatever looks ripest at the store, sometimes red, sometimes yellow, and the juice they release mixes into the dressing.
- Romaine lettuce (4 cups, chopped): It holds up to the dressing without wilting, and the sturdy ribs give you something to chew on.
- Red onion (2 tablespoons, finely diced): A little goes a long way, so I dice it tiny and rinse it under cold water to mellow the bite.
- Fresh lime juice (3 tablespoons): I roll the limes on the counter before cutting to get every drop, and the acidity brightens everything.
- Extra virgin olive oil (3 tablespoons): I use the good stuff here because you can taste it, fruity and smooth.
- Honey (1 teaspoon): Just enough sweetness to round out the lime without making it taste like dessert.
- Garlic (1 clove, minced): I smash it with the side of my knife first to release the oils, then mince it fine so no one gets a sharp bite.
- Ground cumin (½ teaspoon): It adds a warm, earthy note that reminds me of street corn, and it makes the whole kitchen smell like summer.
- Salt and black pepper: I taste the dressing before I pour it and adjust, because every lime is different.
- Fresh cilantro (2 tablespoons, chopped, optional): I love it, but I always set some aside for people who think it tastes like soap.
Instructions
- Preheat the grill:
- Get your grill or grill pan screaming hot over medium high heat so the chicken and corn get those dark grill marks without sticking. If your grill grates are clean and oiled, everything releases easily.
- Grill the chicken:
- Brush the chicken breasts lightly with olive oil and season both sides with salt and pepper, then grill for 5 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let them rest for 5 minutes so the juices settle, then dice into bite sized pieces.
- Char the corn:
- Place the corn directly on the grill grates and turn it every couple of minutes until you see charred spots all over, about 8 to 10 minutes total. Let it cool just enough to handle, then stand it upright in a bowl and slice the kernels off with a sharp knife.
- Make the dressing:
- Whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper in a small bowl until it emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or honey if needed.
- Assemble the salad:
- Toss chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion in a large bowl. Drizzle the lime dressing over everything and toss gently so the avocado stays in chunks.
- Garnish and serve:
- Sprinkle fresh cilantro on top if youre using it, and serve the salad right away while the chicken is still warm and the lettuce is crisp.
Pin I made this salad on my daughters birthday last year because she asked for something light after eating cake all weekend. She ate two bowls standing at the counter, and then she asked if we could make it every year instead of the usual heavy barbecue. That request felt like a little victory, like Id finally cracked the code on something healthy that she actually wanted to eat.
How to Get Perfect Grill Marks
The trick is to let your grill get fully hot before you put anything on it, and then resist the urge to move the chicken or corn around. Press the chicken down gently with a spatula for the first 30 seconds to get good contact, then leave it alone for the full 5 minutes. When you flip it, youll see those restaurant style crosshatch marks that make everything look professional. I learned this after years of fiddling with food on the grill and ending up with pale, sad chicken.
Shortcuts When Youre Rushing
If you dont have time to grill, a rotisserie chicken from the store works beautifully, and you can char the corn in a cast iron skillet over high heat instead. I do this on weeknights when I get home late and still want the smoky flavor. The skillet method takes about 5 minutes, and you get similar caramelization without dragging the grill out. Just open a window because the corn will smoke a little.
Make It Your Own
This salad is flexible enough to handle whatever you have in the fridge. Ive swapped black beans for the chicken when I wanted it vegetarian, and Ive thrown in diced bell peppers or jicama when I needed more crunch. One time I added crumbled queso fresco on top, and it turned into a Mexican street corn salad situation that my husband still asks for.
- Add a diced jalapeno or a pinch of chili flakes if you want heat that sneaks up on you.
- Try grilled shrimp or crumbled tofu for a different protein, and adjust the cooking time accordingly.
- Pair it with a crisp Sauvignon Blanc or a cold Mexican lager if youre serving it at a summer dinner.
Pin This salad has become my go to when I want something that feels nourishing without being heavy, and it always reminds me of that summer evening when I figured out that the best meals come from whatever you have on hand. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare components separately and store them in the refrigerator for up to 24 hours. Keep the dressing in a separate container and toss everything together just before serving to maintain crispness.
- → What's the best way to grill corn?
Remove the husks and silk, then place corn directly on a medium-high grill. Turn occasionally for 8-10 minutes until lightly charred. This caramelizes the natural sugars and adds smoky flavor.
- → Can I use frozen corn instead?
Absolutely. Thaw frozen corn and pat it dry before grilling, or lightly char it in a hot skillet for 3-4 minutes to develop flavor and reduce excess moisture.
- → What protein alternatives work well?
Grilled shrimp, seasoned tofu, grilled turkey, or even canned chickpeas work wonderfully. Adjust cooking times based on your protein choice and ensure proper seasoning.
- → How do I prevent the avocado from browning?
Add avocado just before serving, or toss it gently with a bit of lime juice to prevent oxidation. Store-bought guacamole is also a convenient alternative.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, always verify store-bought items and dressings for potential cross-contamination during processing.