20-Minute Grilled Chicken with Smoky Corn Salad: Easy Recipe & Tips
Enjoy a flavorful grilled chicken paired with zesty smoky corn salad, ready in just 20 minutes for a healthy, satisfying meal.
20-Minute Grilled Chicken with Smoky Corn Salad
Grilled chicken paired with a vibrant, smoky corn salad is the perfect fast and nourishing dinner. In just 20 minutes, you can prepare this mouth-watering combination—ideal for busy weeknights, summer gatherings, or any occasion that calls for a healthy and flavor-packed meal.
Why This Recipe Works
- Quick Cooking: The chicken and corn grill in under 10 minutes, and the salad comes together in a flash.
- Balanced Nutrition: Offers lean protein, fresh vegetables, healthy fats, and lively flavors in every bite.
- Versatile: Can be easily adapted for vegetarian diets, swapped with other proteins, or customized with your favorite spices and mix-ins.
- Minimal Prep: Uses simple, fresh ingredients available at any grocery store or farmers’ market.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 4 (6 oz each) | Boneless, skinless |
| Salt & Pepper | To taste | For seasoning |
| Limes | 2, halved | For grilling and juice |
| Corn | 4 ears | Shucked |
| Cilantro | 1/4 cup, chopped | Fresh |
| Green olives | 2 Tbsp, chopped | Optional for savory bite |
| Manchego cheese | 1 oz, finely grated | Can substitute with similar cheese |
| Olive oil | 1 1/2 Tbsp | Extra virgin preferred |
| Smoked paprika | 1 tsp | For smoky flavor |
Step-by-Step Directions
- Season the Chicken:
Season chicken breasts on both sides with a generous pinch of salt and pepper. Let rest while the grill heats to medium-high.
- Grill Chicken & Corn:
Place chicken breasts, lime halves (cut side down), and shucked ears of corn on the grill. Cook chicken for 5–6 minutes per side until cooked through. Grill limes and corn until charred, about 6–8 minutes, turning corn occasionally for even charring.
- Prepare Corn Salad:
Remove grilled corn from the cob with a sharp knife. In a medium bowl, toss corn kernels with 2 grilled lime halves’ juice, chopped cilantro, green olives, grated Manchego cheese, and season lightly with salt and pepper.
- Finish and Serve:
On serving plates, drizzle grilled chicken with olive oil mixed with smoked paprika. Add corn salad on the side. Serve with remaining lime halves for extra zest.
Estimated Costs
| Step | Approximate Cost |
|---|---|
| Seasoning chicken, grilling | $3.74 |
| Grilling corn and limes | $1.98 |
| Preparing salad | $1.93 |
| Drizzling chicken, serving | $0.26 |
| Total | $7.91 |
Nutritional Information (Per Serving)
- Calories: 361
- Protein: 39 g
- Total Carbohydrate: 23 g
- Fiber: 3 g
- Sugars: 6.5 g (0 g added sugars)
- Total Fat: 13.5 g (4 g saturated)
- Cholesterol: 102 mg
- Sodium: 346 mg
Expert Tips for Perfect Results
- Use Thinly Sliced Chicken Breasts: Thin or pounded chicken cooks evenly and quickly alongside corn. Larger, thicker pieces require longer cooking and may overcook the corn.
- Rotate Corn Frequently: Turn ears a quarter-turn every couple minutes for even charring. Watch for blackening; slight char enhances flavor, but excessive burning makes the salad bitter.
- Grill Limes: Grilling intensifies the lime’s flavor, making its juice richer and more aromatic for the salad.
- Customize with Mix-Ins: Try adding black beans for protein, diced avocado for creaminess, onions for sharpness, jalapeño or fresh chiles for heat, or Cotija cheese for a Mexican-inspired twist.
Recipe Variations
- Vegetarian Version: Omit chicken and add grilled zucchini, mushrooms, or extra beans for more substance.
- Cheese Options: Substitute Manchego with Cotija, queso fresco, feta, or even grated Parmesan for distinctly different flavor profiles.
- Change Your Herbs: Replace cilantro with fresh parsley, basil, or mint according to preference.
- Add More Veggies: Toss in chopped grape tomatoes, bell peppers, or cucumber for color and crunch.
Serving Ideas
- Serve with grilled tortilla chips for scoopable salad bites.
- Pair with a light summer mocktail, citrus-infused water, or crisp white wine.
- Enjoy leftovers on top of mixed greens or wrapped in a flour tortilla for a no-cook lunch.
Easy Weeknight Meal Planning
- Double the recipe for meal prep—grilled chicken and corn salad keep well in the fridge for up to two days.
- Complement with other quick items: chopped fruit, chilled soups, or grain bowls.
- Utilize leftovers in sandwiches or as part of a dinner bowl with rice or quinoa.
Frequently Asked Questions (FAQs)
How long does it take to grill corn on the cob?
Grill fresh corn for 6–8 minutes over medium-high heat, rotating every couple of minutes for even char. Avoid excessive blackening, which imparts bitterness. Achieve a light, smoky flavor by moderate grilling.
Can I make this dish vegetarian?
What others are reading
Absolutely. Just omit the chicken and add extra veggies—zucchini, mushrooms, or even black beans will transform it into a hearty vegetarian main or side.
Why use thin-sliced chicken breasts?
Thinly sliced or pounded chicken ensures even cooking and finishes at the same time as corn, minimizing grill time and reducing the risk of underdone poultry or overcooked vegetables.
Can I substitute another cheese for Manchego?
Yes—try Cotija, queso fresco, feta, or grated Parmesan. Each offers a unique taste. Cotija gives a bold, salty punch and is great for Mexican-style salads.
What can I do with leftover corn salad?
Use leftovers as a filling for bowls, wraps, or as a flavorful taco topping. It’s excellent mixed into a fresh green salad or spooned over rice.
Nutrition and Health Insights
This meal delivers a great blend of lean protein from chicken, vitamins and antioxidants from fresh corn, limes, cilantro, and olives, plus healthy fats from olive oil and cheese. It’s naturally gluten-free and can be made dairy-free by omitting cheese.
Cooking Tips for Grilling Success
- Preheat the grill properly before starting to ensure even cooking.
- Lightly oil both the grill grates and corn to prevent sticking and promote caramelization.
- Don’t crowd the grill: Leave space between each item for better air circulation and charring.
- Rest grilled chicken after cooking: This preserves juiciness; slice just before serving.
- Use fresh ingredients: The flavor depends on the quality of corn, limes, and herbs.
Smart Meal Planning: Make It a Complete Feast
- Starter: Add a light fruit salad or chilled gazpacho.
- Sides: Serve with whole wheat tortillas, avocado slices, or baked tortilla chips.
- Dessert: Finish with grilled peaches or pineapple for a seasonal treat.
Other Recipe Inspirations
- Crunchy Turkey Salad: Great for Thanksgiving leftovers—mix with greens, nuts, and fruit.
- Pear & Spiced Walnut Salad: Perfect for winter—combine fresh pears, candied walnuts, and greens with a spicy vinaigrette.
- Baked Tortilla Chips: Serve with salsa, guacamole, and your corn salad for a complete snack spread.
- Grilled Vegetables with Smoky Honey Mustard Dipping Sauce: Round out the meal with a colorful veggie platter and sweet-spicy dip.
Grill Shopping & Setup Tips
- Invest in a grill that suits your space and cooking frequency—gas, charcoal, or electric.
- Portable tabletop grills are perfect for small patios, apartments, or picnics.
- Stock up on grill tools: tongs, grill basket, thermometer for safe poultry cooking (165°F internal).
- Regular grill cleaning keeps flavors pure and reduces flare-ups.
Summary Table: Main Steps & Tips
| Step | Tip |
|---|---|
| Season & grill chicken | Use thin slices; preheat grill |
| Grill corn & limes | Turn corn often; don’t blacken |
| Make corn salad | Toss immediately for freshness |
| Finish & serve | Rest chicken before slicing |
How to Make This Dish Ahead
- Prepare corn salad in advance and chill for up to 24 hours.
- Grilled chicken can be cooked ahead, cooled, and kept refrigerated. Slice and serve cold or reheat gently before plating.
- Leftover salad makes a great topper for breakfast eggs or as a stuffing for baked sweet potatoes.
Frequently Asked Questions (FAQs)
Q: Are there good substitutes for cilantro?
A: Yes, use fresh parsley, basil, or mint for a different herb flavor. Each of these can uniquely complement the citrus and smoky notes of the salad.
Q: How do I know when chicken is fully cooked?
A: Use a meat thermometer—chicken is done at 165°F (74°C) internal temperature. Juices should run clear and meat is no longer pink inside.
Q: Can I use frozen corn?
A: If fresh corn isn’t available, use frozen corn kernels. Thaw and sauté or grill in a grill basket for a smoky flavor.
Q: How should leftovers be stored?
A: Place cooled chicken and salad in airtight containers. Refrigerate for up to two days; salad may lose some crunch but remains flavorful.
Q: Is this recipe spicy?
A: Smoked paprika adds gentle warmth, not heat. For more spice, add diced jalapeño or cayenne to the corn salad.
Final Thoughts
With its bright, smoky flavors and wholesome ingredients, this grilled chicken with smoky corn salad is sure to become a weeknight staple. Adapt it to your taste, keep prepping quick and fresh, and enjoy healthy eating with minimal effort. For more nutritious recipes, grilling tips, and meal inspiration, explore healthy twists on classic favorites all summer and beyond.
References
- https://www.averiecooks.com/grilled-chicken-and-corn-salad/
- https://www.goodhousekeeping.com/food-recipes/easy/a22576305/grilled-chicken-with-smoky-corn-salad-recipe/
- https://www.prevention.com/food-nutrition/recipes/a33971094/grilled-chicken-smoky-corn-salad-recipe/
- https://entertainingwithbeth.com/charred-mexican-corn-salad-recipe/
Similar Articles
Read full bio of Sneha Tete
