Mexican Street Corn Salad with Chicken Thighs

If you’re a fan of Mexican street corn and juicy, tender chicken, buckle up! This recipe combines both into one irresistible dish.

Why You'll Love This Recipe:

Simple Ingredients

You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!

Marinate the Chicken

Mix chicken, taco seasoning, lime juice and zest, olive oil, salt, and cilantro. Let marinate for 20 minutes.

Char the Corn

Heat pan or grill and cook corn for one to two minutes per side. Then remove and let cool for 10 minutes.

Make the Salad

Mix lime juice and zest, oil, salt, cilantro, jalapeño, cotija cheese, and kernels (sliced off the cob) in a salad bowl.

Cook the Chicken

Cook chicken thighs over medium heat for 12-15 minutes, flipping halfway to ensure even cooking.


Serve the chicken with the Mexican corn salad.

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