Grilled chicken and corn salad

Bright, smoky, and texturally addictive, this Grilled chicken and corn salad balances charred chicken and sweet corn with a tangy, creamy dressing and a crunchy pop of red onion. It reads like a summertime bowl but works year-round when you swap fresh corn for frozen or roasted kernels. The dish is at once simple and layered: the grill adds caramelized depth to the chicken and corn, while the dressing ties everything together with citrus, garlic and a whisper of heat.

This recipe was developed to be flexible. Use bone-in or boneless chicken, grill on an outdoor barbecue or a hot grill pan, and make the corn however is easiest — char fresh ears, roast thawed frozen corn in a skillet, or use good-quality canned corn in a pinch. The dressing leans on mayonnaise and Greek yogurt for creamy body, brightened with lime and fresh herbs. The red onion gives an important crunchy bite and a striking color contrast that keeps each forkful lively.

Beyond the simple ingredient list, this salad is about contrasts: the tender, smoky chicken against snappy corn and crisp raw onion; the silky dressing versus the bright, peppery cilantro; and the warm textures against cool dressing when served room temperature or chilled slightly. It’s a terrific main-dish salad for casual dinners, a centerpiece for summer gatherings, and an adaptable accompaniment for potlucks or picnics.

I’ll walk you through how to build this bowl step by step, plus offer tips on ingredient swaps, make-ahead techniques, serving ideas and ways to scale it up. Expect roughly 40 minutes from start to finish if you grill and prep concurrently, and even less time if you use leftover roast chicken or precooked corn.

Why this salad works

This Grilled chicken and corn salad succeeds because it plays multiple flavor and texture notes at once. The charred, slightly smoky chicken and corn create savory depth, while the dressing adds creaminess and acidity that brightens the palate. Raw red onion introduces a crunchy, sharp counterpoint that keeps each bite interesting.

Balance is the reason behind each ingredient choice. The Greek yogurt and mayonnaise give the salad body and a silky mouthfeel, lime juice cuts through the richness, and herbs like cilantro provide a fresh, green aroma that livens the bowl. Even simple seasonings — salt, pepper and a touch of smoked paprika — accentuate the char without overwhelming the core ingredients.

Ingredient notes and substitutions

Chicken: Boneless, skinless chicken breast cooks quickly and is a reliable pick for uniform cubes. You can use boneless thighs for juicier results; reduce cooking time slightly and check doneness early. If you prefer a seafood spin, shrimp or scallops also work with the same charred-corn base.

Corn: Fresh corn gives the best texture and sweetness when in season. Frozen corn is a perfectly acceptable stand-in — thaw and dry it thoroughly to achieve caramelization in a skillet. Canned corn can be used, but rinse and pan-char lightly to improve flavor.

Dressing: The mayo-yogurt combination is designed to be approachable and forgiving. For a lighter bowl, use only yogurt. For a dairy-free version, swap mayonnaise with vegan mayo and use dairy-free yogurt if desired. Lime is recommended for brightness, but lemon is an easy substitute if that's what you have on hand.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, trimmed and cut into 1-inch cubes
• 3 ears fresh corn (or 3 cups frozen corn kernels, thawed)
• 1 small red onion, finely diced
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 limes, zested and juiced
• 2 tablespoons olive oil
• 1 tablespoon butter (optional, for skillet-charred corn)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (or to taste)
• Salt to taste
• Black pepper to taste
• 1/3 cup fresh cilantro, chopped (plus extra for garnish)
• 1/4 cup fresh parsley, chopped (optional)
• 1 teaspoon honey (or agave) or sugar (optional, to balance acidity)
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons neutral oil for grilling (canola or vegetable)
• Lime wedges for serving (optional)
• Mixed salad greens or baby lettuce (optional, for serving)

Instructions

1. Prep the chicken: pat the cubed chicken dry with paper towels, then season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, the smoked paprika, cumin, and chili powder. Drizzle with 1 tablespoon of olive oil and toss to coat. Let rest at room temperature for 10–15 minutes while you prepare other ingredients. ["ing1","ing8","ing11","ing12","ing13","ing22"]
2. Prepare the corn: if using fresh ears, shuck and remove silks. If grilling whole, brush with a little neutral oil and grill until charred on all sides, about 8–10 minutes; when cool enough to handle, cut kernels off the cob. If using kernels in a skillet, heat 1 tablespoon butter and 1 tablespoon neutral oil in a large skillet over medium-high heat and cook the kernels without crowding until they brown and char, about 6–8 minutes. If using thawed frozen corn, dry it well before charring to encourage browning. Season with a pinch of salt and pepper. ["ing2","ing10","ing21","ing11","ing22"]
3. Make the dressing: combine mayonnaise, Greek yogurt, minced garlic, lime zest and juice, vinegar, honey (if using), 1 tablespoon olive oil, red pepper flakes, and a pinch of salt and pepper in a bowl. Whisk until smooth and glossy; taste and adjust acidity or sweetness to your liking. The dressing should be tangy but balanced and slightly thick to coat the salad. ["ing4","ing5","ing6","ing7","ing17","ing8","ing19","ing11","ing12"]
4. Heat your grill or grill pan: preheat to medium-high heat so the chicken gets a good sear. Brush the grill grates or pan with oil to prevent sticking. ["ing21"]
5. Grill the chicken: thread the seasoned chicken cubes onto skewers (if using) or place them directly on the grill/grill pan in a single layer. Cook, turning occasionally, until the chicken is nicely charred and an instant-read thermometer inserted into a piece reads 160–165°F (71–74°C), about 8–10 minutes depending on size. Let rest 5 minutes so juices redistribute; cubes will finish at a safe temperature while resting. ["ing1"]
6. Assemble the salad base: in a large serving bowl, combine the charred corn, diced red onion, chopped cilantro and parsley (if using), and a good pinch of salt and pepper. Toss to combine so the aromatics mingle. ["ing2","ing3","ing13","ing14","ing11","ing12"]
7. Dress and combine: pour about half the dressing over the corn mixture and toss gently to coat. Add the grilled chicken cubes and fold everything together. Add more dressing to taste — the salad should be creamy but not drenched. ["ing4","ing5","ing1"]
8. Check seasoning: taste and add more salt, pepper, lime juice or a drizzle of olive oil as needed. If the salad feels too sharp, stir in a touch more honey or a spoonful of yogurt to round it out. ["ing11","ing12","ing7","ing17","ing5"]
9. Garnish and serve: transfer to a serving bowl or individual plates, sprinkle additional chopped cilantro, and serve with lime wedges and optional mixed greens on the side. This salad can be served warm, at room temperature, or chilled for up to a few hours. ["ing13","ing23","ing24"]

Pro Tips

• For faster prep, use leftover grilled chicken or rotisserie chicken; cube it and fold into the salad last so it stays moist.
• If you don’t have fresh corn, frozen corn thawed and patted dry chars beautifully in a hot skillet and is an excellent substitute.
• To prevent soggy dressing, dress the salad just before serving; if making ahead, store the dressing separately for up to 3 days.
• If grilling indoors on a cast-iron pan, press the chicken cubes gently to get more contact and better char marks.
• Rest cooked chicken for a few minutes before adding to the salad — resting keeps the texture tender and avoids a dry mouthfeel.

Variations

• Spicy Mexican style: add 1/2 cup crumbled cotija or feta, swap cilantro for a mix of cilantro and green onion, and add 1 diced jalapeño. Use a dressing spiked with a teaspoon of chipotle in adobo.
• Mediterranean twist: replace cilantro and parsley with chopped mint and dill, add halved cherry tomatoes and cucumber, and swap lime for lemon in the dressing.
• Vegetarian option: swap cubed grilled halloumi or firm tofu for the chicken and follow the same seasoning and grilling technique for comparable char and texture.
• Shrimp version: replace chicken with peeled, deveined shrimp. Marinate briefly, grill 2–3 minutes per side until opaque, and proceed with assembly.

Serving Suggestions

• Serve over a bed of mixed salad greens or baby spinach to turn it into an even heartier main course.
• Spoon onto warm tortillas and add avocado slices for quick tacos that highlight the charred corn flavor.
• Offer alongside grilled corn on the cob and crusty bread for a summer barbecue plate.
• Pack into mason jars layered with dressing at the bottom for portable lunches, keeping the chicken and greens separated so textures remain crisp.

Make-ahead and meal prep

This salad is very friendly to advance prep: grill the chicken and char the corn up to 24 hours ahead, refrigerating both separately. Chop the onions and herbs and store them in airtight containers. Keep the dressing chilled and combine everything within a few hours of serving for best texture.

For lunches, layer the salad components in mason jars with dressing at the bottom, followed by corn and chicken, and finish with greens on top. Shake and pour into a bowl when ready to eat. This approach keeps the greens from wilting and maintains a fresh bite throughout the week.

Storage and Reheating

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The dressing will continue to mingle with the corn and onion, making the salad slightly more cohesive over time. If you prefer a looser texture when reheating, warm the chicken and corn gently in a skillet over low heat for 3–4 minutes and then toss with fresh herbs and a splash of lime before serving. Avoid microwaving for long periods to prevent the chicken from drying out.

Grilled chicken and corn salad

A composed salad of charred chicken cubes, caramelized corn kernels, red onion and fresh herbs tossed in a tangy, creamy lime dressing. Serve warm or chilled as a main dish or side.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes trimmed
• 3 ears or cups fresh corn or frozen corn kernels 3 ears fresh or 3 cups thawed frozen
• 1 small red onion, finely diced
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 whole limes, zested and juiced
• 2 tablespoons olive oil divided
• 1 tablespoon butter optional, for skillet-charred corn
• 1 teaspoon smoked paprika
• to taste salt
• to taste black pepper
• 1/3 cup fresh cilantro, chopped plus extra for garnish
• 1/4 cup fresh parsley, chopped optional
• 1 teaspoon honey or sugar optional, to balance acidity
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons neutral oil for grilling canola or vegetable
• to taste lime wedges for serving
• to taste mixed salad greens or baby lettuce optional, for serving
• 1/4 teaspoon chili powder
• 1 tablespoon neutral oil or oil for cooking corn if charring corn in skillet
• to taste additional cilantro for garnish
• to taste lime wedges for serving

Equipment

• Grill or grill pan
• Cast iron skillet (optional)
• Mixing bowls
• Sharp Knife
• Cutting Board
• measuring spoons
• instant-read thermometer (recommended)

Method

 

1. Pat the cubed chicken dry, then season with salt, pepper, smoked paprika, cumin and chili powder. Drizzle with 1 tablespoon olive oil and toss to coat; let sit 10–15 minutes at room temperature.
2. Shuck and prepare fresh corn, or thaw frozen kernels and pat dry. For grilled ears, brush with neutral oil and grill until charred on all sides, then cut kernels off the cob. For skillet corn, heat 1 tablespoon butter and 1 tablespoon neutral oil in a hot skillet and cook kernels until brown and slightly charred.
3. Whisk together mayonnaise, Greek yogurt, minced garlic, lime zest and juice, vinegar, honey (if using), 1 tablespoon olive oil, red pepper flakes and a pinch of salt and pepper until smooth and glossy.
4. Preheat your grill or grill pan to medium-high and brush with neutral oil. Grill the seasoned chicken cubes in a single layer, turning occasionally, until well charred and an instant-read thermometer reads 160–165°F. Allow chicken to rest 5 minutes.
5. In a large bowl, combine the charred corn, diced red onion, chopped cilantro and parsley. Toss with a pinch of salt and pepper so flavors mingle.
6. Add about half the dressing to the corn mixture and toss gently. Add the grilled chicken, fold to combine, and add more dressing to taste until the salad is creamy but not soggy.
7. Taste and adjust seasoning with salt, pepper or extra lime juice. Garnish with additional cilantro and serve with lime wedges and optional mixed greens.

Notes

Cooking times depend on equipment and cube size; use an instant-read thermometer for best results.

This recipe is designed to be flexible — swap proteins and herbs as desired.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. You can grill the chicken and char the corn a day ahead and store them separately in airtight containers in the refrigerator. Keep the dressing refrigerated in a sealed jar and combine everything no more than a few hours before serving to preserve the crispness of the onion and herbs. If you must combine earlier, add a handful of fresh chopped herbs just before serving.

What is the best way to char corn if I don’t have a grill?

Use a heavy skillet or cast-iron pan on the stovetop. Heat the pan until very hot, add a tablespoon of oil or butter, then spread the kernels in a single layer and let them sit undisturbed for a minute or two before stirring. This yields caramelization and light charring. Alternatively, broil the ears of corn in the oven, turning occasionally until blackened spots appear, then cut off the kernels.

How can I adjust the heat level of the salad?

Control the spiciness in a few places: omit the chili powder and red pepper flakes for a mild version; add diced jalapeño or a teaspoon of chipotle in adobo for more heat; or finish each serving with a pinch of cayenne or a drizzle of hot sauce for individual customization.

Is there a good substitute for mayonnaise in the dressing?

You can replace mayonnaise with an equal amount of additional Greek yogurt for a lighter dressing, or use a vegan mayo if you need a dairy-free option. Keep in mind the texture will be slightly tangier with all-yogurt substitutions, so adjust honey or lime to balance the flavor.

How should I store any leftover dressing?

Store the dressing in a sealed container in the refrigerator for up to 4 days. Give it a good stir or gentle whisk before using, as the oil and solids may separate slightly. If it thickens after chilling, bring it to room temperature to loosen or whisk in a teaspoon of warm water or lime juice.