Cajun-Spiced Grilled Chicken with Charred Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts rubbed with Cajun spices served alongside a refreshing charred corn salad tossed with fresh herbs and lime dressing. This southern-inspired chicken ready in about 30 minutes pairs divided olive oil, Cajun seasoning, (about 4 ears) fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Southern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Rub 4 boneless skinless chicken breasts evenly with 1 tbsp olive oil and 2 tbsp Cajun seasoning.
  2. Step 2: Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove and rest for 5 minutes.
  3. Step 3: While chicken grills, heat a large skillet over medium-high heat with 1 tbsp olive oil. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until corn is charred in spots.
  4. Step 4: Transfer corn to a bowl and mix in 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss to combine.
  5. Step 5: Drizzle remaining 1 tbsp olive oil over the salad, toss again, and serve alongside grilled chicken.

Frequently asked questions

How long does Cajun-Spiced Grilled Chicken with Charred Corn Salad take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cajun-Spiced Grilled Chicken with Charred Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Cajun-Spiced Grilled Chicken with Charred Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cajun-Spiced Grilled Chicken with Charred Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cajun-Spiced Grilled Chicken with Charred Corn Salad?

Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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