Mexican Street Corn Salad with Chicken Thighs
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!).
Servings: 2
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.