If you’re a fan of Mexican street corn and juicy, tender chicken, buckle up! This recipe for Mexican Street Corn Salad with Chicken Thighs combines both into one irresistible dish, perfect for summer (or anytime!).
Spicy, Savory Mexican Street Corn Salad with Chicken Thighs!
When fresh corn is in season, you’ve gotta make the most of it! I love cooking fresh corn just about any way possible, but let’s face it: Mexican street corn is pretty darn perfect. Who could resist sweet, fresh corn slathered in flavorful toppings like cotija cheese, lime juice, and spices? So good.
In fact, the only thing missing to make Mexican street corn into the perfect dinner would be a little bit of protein. Enter this salad recipe! By making some juicy, flavorful chicken thighs along with the salad, street corn becomes a mouthwatering dinner or lunch recipe that you’ll devour.
Why You’ll Love Mexican Street Corn Salad with Chicken
- Incredible Flavor! The charred sweetness of grilled corn, the zing of lime juice, and the smoky, savory spices make one perfect dish that’s bold and balanced.
- Healthy and Satisfying. With juicy, well-seasoned chicken thighs for an added punch of protein, this salad is filling, hearty, and wholesome.
- Fresh and Zesty: The salad is loaded with fresh, crisp corn kernels, chopped cilantro, and jalapeno.
- Versatile: This Mexican street corn salad with chicken is totally customizable. Add a touch of heat with some crushed red pepper flakes, toss in diced avocado for a creamy twist, or experiment with other cheese options like queso fresco for a unique variation.
The Ingredients You’ll Need
So what will you need to make this recipe? It’s actually surprisingly simple. Here are the ingredients you’ll need to gather up.
- Chicken: Boneless, skinless chicken thighs.
- Taco Seasoning: FlavorGod is the brand I recommend, but you can use whichever you like.
- Lime: Juice and zest the limes.
- Olive Oil: Extra virgin olive oil is my recommendation, but lighter olive oils would also work here.
- Sea Salt
- Cilantro: Chopped, fresh cilantro. You could substitute parsley if you don’t care for cilantro.
- Corn: Fresh corn on the cob, husks removed.
- Jalapeno Pepper: Remove the seeds, and finely dice the flesh.
- Cotija Cheese: For a little creamy freshness. You could also use other cheeses.
How to Make Mexican Street Corn Salad with Chicken Thighs
A handy cast-iron skillet or grill is all you’ll need to whip up this easy recipe. Here are the basic steps:
- Marinate the Chicken. Combine the chicken, taco seasoning, about one third of the lime juice and zest, half of the olive oil, half of the salt, and a quarter of the cilantro. Mix these ingredients well, and let the chicken sit in the marinade for at least 20 minutes.
- Char the Corn. Meanwhile, heat your pan or grill over medium-high heat. Cook the corn for one to two minutes per side, to lightly char it all over. Then take it out of the pan and let it cool for ten minutes or so.
- Make the Salad Mixture. In a clean salad bowl, mix together the remaining lime juice and zest, oil, salt, and cilantro. Add the jalapeño and cotija cheese, and stir. Finally, slice the kernels off the cob and add them to the bowl as well. Give it a stir.
- Cook the Chicken. Finally, in the same cast-iron pan or on the grill, cook the chicken thighs over medium heat for about 12 to 15 minutes, until cooked through. Make sure to flip the chicken halfway through cooking so it’s evenly done.
- Enjoy! Serve the chicken with the Mexican corn salad.
Recipe Notes
So there you have it, a killer chicken salad that hits all the right notes. I hope you’re inspired to try this one! If you do, be sure to check out these helpful recipe tips.
- Control the Heat: If jalapeno is too spicy for you, you can just leave it out, or use green bell pepper for a pepper-ish taste without the heat. If you want to up the heat, use the whole jalapeno instead of half.
- Protein Options: Feel free to serve this dish with grilled chicken breast, shrimp, or fish instead of chicken thighs. If you use shrimp or fish, only marinate for about 10 – 15 minutes, and then cook just until done (in the case of fish, a meat thermometer can be very helpful).
- Meatless: For a vegetarian option, omit the chicken, and serve the salad as-is, or with hard-cooked eggs, chickpeas, or another vegetarian-friendly protein option.
Tasty Side Dishes
You can pair this easy recipe with almost any side dish you like! The perfect balance of flavors makes it very adaptable, so go with what you love. Here are a few ideas to try:
- Sweet Potato: Sweet potatoes are a comforting, tasty option to serve with Southwest-style dishes like this. We could eat this Paleo Molasses Sweet Potato Casserole every week!
- Beans: Beans and corn go so well together, so you could also serve this with a pot of your favorite beans or a skillet of refried beans. Another option? Chickpeas in Sofrito. So delicious!
- Something Fruity: A piece of fresh, seasonal fruit is always nice with a savory salad – but if you want to make something ab it more special, I have to recommend this beautiful Peach Tomato Caprese Salad. It’s so summery and light, and adds the sweet note of fresh peaches to your meal.
Refrigerating and Reheating
Store any leftover Mexican street corn salad and chicken in an airtight container in the refrigerator for up to three days. To reheat, just warm the salad in a skillet over medium heat, stirring occasionally until it’s heated through. You can reheat the chicken longer than the salad to get it nice and hot.
Can I Freeze Mexican Street Corn Salad?
Yes and no – while the marinated, cooked chicken freezes well for up to three months, the corn salad doesn’t freeze quite as well. I recommend making the salad fresh just before serving – if you think this recipe will leave too many leftovers, it’s probably a better bet to make half a batch.
To freeze the chicken, just cool it down, pack it into freezer bags, mark with the date, and freeze. Thaw it out in the fridge before reheating and serving.
Mexican Street Corn Salad with Chicken Thighs
Ingredients
- 8 ounces chicken thighs boneless, skinless
- 1 teaspoon taco seasoning FlavorGod is the brand I recommend
- 1 ½ limes juiced and zested, divided
- 2 tablespoons extra virgin olive oil divided
- 1 tsp sea salt divided
- 1/4 cup cilantro chopped, divided
- 2 ears corn husks removed
- ½ jalapeno seeds removed, finely diced
- 1/4 cup cotija cheese or feta cheese
Instructions
- In a bowl, add the chicken, taco seasoning, 1/3 of the lime juice and zest, half of the oil, half of the salt, and 1/4 of the cilantro. Mix well and let the chicken sit in the marinade for at least 20 minutes.
- Meanwhile, heat a cast-iron pan or grill over medium-high heat. Cook the corn for one to two minutes per side until lightly charred on all sides. Once it is cooked, remove it and let it cool for about 10 minutes.
- In a bowl, mix together the remaining lime juice and zest, oil, salt, and cilantro. Add the jalapeño and cotija cheese and stir to combine. Slice the kernels off the cob and transfer them into the bowl. Mix everything together until combined and set aside.
- In the same cast-iron pan, cook the chicken over medium heat for about 12 to 15 minutes or until cooked through, flipping halfway.
- Serve the chicken with corn salad and enjoy!
Notes
- Control the Heat: If jalapeno is too spicy for you, you can just leave it out, or use green bell pepper for a pepper-ish taste without the heat. If you want to up the heat, use the whole jalapeno instead of half.
- Protein Options: Feel free to serve this dish with grilled chicken breast, shrimp, or fish instead of chicken thighs. If you use shrimp or fish, only marinate for about 10 – 15 minutes, and then cook just until done (in the case of fish, a meat thermometer can be very helpful).
- Meatless: For a vegetarian option, omit the chicken, and serve the salad as-is, or with hard-cooked eggs, chickpeas, or another vegetarian-friendly protein option.
- Storing: Store any leftover Mexican street corn salad and chicken in an airtight container in the refrigerator for up to three days.
- Reheating: To reheat, just warm the salad in a skillet over medium heat, stirring occasionally until it’s heated through. You can reheat the chicken longer than the salad to get it nice and hot.
