Pan-Seared Chicken with Popular Mexican Corn Salad
Tender pan-seared chicken breasts served alongside a vibrant Mexican corn salad bursting with fresh flavors and a hint of spice. This mexican-inspired chicken ready in about 30 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups (about 3 ears) fresh corn kernels
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/2 tsp chili powder
- 1/4 cup, crumbled cotija cheese
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove and rest for 5 minutes.
- Step 3: Meanwhile, in a mixing bowl, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 4: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp mayonnaise, and 1/2 tsp chili powder until smooth. Pour this dressing over the corn mixture and toss gently to coat.
- Step 5: Sprinkle 1/4 cup crumbled cotija cheese over the salad and serve alongside the rested chicken breasts for a fresh and flavorful meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Popular Mexican Corn Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Chicken with Popular Mexican 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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Popular Mexican 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 Pan-Seared Chicken with Popular Mexican Corn Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Popular Mexican Corn Salad?
Mexican 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.
