Name: Mexican Street Corn Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 ears corn (shucked and kernels removed.); 1 ½ Tbsp avocado oil; 1 jalapeno (seeded and finely chopped); ¼ cup red onion (finely chopped); 1 large clove garlic (minced); 1 ripe avocado (diced*); ⅔ cup cotija cheese (crumbled); ¼ cup Greek yogurt; 1 lime (zested); 2 Tbsp fresh lime juice; Sea salt to taste; 1 lb boneless skinless chicken thighs; 2 Tbsp avocado oil; 2 Tbsp pure maple syrup; 2 Tbsp rice vinegar; 2 Tbsp liquid aminos; 1 tsp garlic powder; 1 tsp paprika

This post may contain affiliate links. Read our privacy policy.

Chicken Mexican Street Corn Salad with avocado, cotija cheese, jalapeno, red onion, Greek yogurt and lime juice makes a fresh and hearty salad that I love as a main entree. You can use it as an easy side dish too!

Mexican street corn salad in a blue rimmed bowl with a lime sliced in half to the side.

Prepare to have your taste buds tickled and your mind blown!

Sweet corn pairs magically with savory chicken, creamy avocado and cotjia cheese, zingy red onion, and is tossed in zesty Greek yogurt for the ultimate combination of flavors and textures.

In case you aren’t familiar with Mexican street corn, it is a perfect side dish or grilled corn slathered in a tangy creamy sauce, usually involving mayonnaise, lime, and fresh cilantro.

My salad version takes the overall concept, deconstructs it, and adds some goodies like chicken and avocado to make a whole thing of it. And you know what? I’m so thrilled I did, because I’ll be putting this one on repeat each and every corn season.

Now for the simple ingredients for this elote salad recipe!

Ingredient Notes:

Fresh Corn: Pick up fresh ears of corn from the grocery store to make the best Mexican street corn salad!

Cotija Cheese: One of the signature ingredients in Mexican street corn is cotija, which is a mild crumbly Mexican cheese that gets crumbled up. Replace it with feta cheese or queso fresco.

Jalapeno Peppers: A fresh jalapeño adds a little smoky flavor and a kick of spice. Remove the seeds and innards for a milder salad, or keep the seeds in for a higher level of spice. Or, replace it with a chopped red bell pepper.

Red Onion: A little fresh zing of onion flavor adds a bright element to the flavor profile. Swap it out for green onions if you prefer.

Avocado: Creamy texture and rich flavor adds a luxuriousness to the salad. Feel free to double up on the avocado if you love that creaminess.

Garlic: A little fresh garlic goes a long way in bringing a big flavor.

Plain Greek Yogurt: A little Greek yogurt is the base of a creamy dressing to help bind all of the ingredients together for a scoopable delicious salad! You can replace the plain yogurt for mayonnaise or sour cream.

Lime Zest and Lime Juice: Bright citrus adds a tanginess that rounds out the flavor profile for a full palate experience.

Sea Salt and Black Pepper: Add them to your personal taste.

For the Chicken:

Boneless Skinless Chicken Thighs: Boneless chicken thighs add a big boost of protein to the salad to turn it into a full meal. Chicken breasts work too, although they aren’t as rich and have a tendency to dry out unless they are cooked to a perfect 165 degrees F.

Liquid Aminos (or Soy Sauce): Umami flavor and saltiness comes from liquid aminos or soy sauce. Tamari works too.

Pure Maple Syrup: A touch of sweetness counterbalances the savoriness of the chicken.

Rice Vinegar: The tangy flavor of the marinade comes from rice vinegar. You can also use lime juice, apple cider vinegar, or balsamic vinegar.

Avocado Oil: Oil helps the chicken bake evenly during the cooking process. Olive oil works too.

Garlic Powder and Paprika: Adds a boost of flavor and a little subtle smoke. Feel free to add chili powder for some extra flavor.

Recipe Adaptations:

To save time, use rotisserie chicken rather than baking chicken from scratch.
Add 4 slices of cooked thick-cut bacon, chopped up for extra flavor.
Mix in chopped cherry tomatoes for a burst of juicy tanginess.
Add in one can of drained black beans, pinto beans, or garbanzo beans for a heartier dish.
For extra spice, chop up some pepperoncinis and add them in. Dill pickles are a great addition too for briny flavor.

How to Make Mexican Street Corn Salad:

Prepare the Chicken:

Mix together the marinade ingredients, then transfer the raw chicken thighs and the marinade to a large zip lock bag.

Measuring cup with chicken marinade mixed up and ready to use.

Marinate for at least 15 minutes, ideally 30 minutes or longer.

Zip lock bag full of boneless chicken thighs with marinade.

When you’re ready to cook, preheat the oven to 420 degrees Fahrenheit.

Transfer the chicken with the marinade to a large casserole dish or baking dish in a single layer. Bake on the center rack of the preheated oven for 12 minutes. Remove the chicken from the oven and use a spoon to baste it with the juices at the bottom of the dish.

Change the oven to the high broil setting and continue baking the chicken under the broiler for 5 to 8 minutes, or until the tops are golden brown.

Remove the chicken from the oven and allow it to rest on a cutting board for 15 minutes before chopping it into bite sized chunks. Refrigerate the chicken until you’re ready to use it.

Chopped cooked chicken thighs on a cutting board, ready to use.

Make the Salad:

Remove the husks from the corn and give them a good rinse to remove any stringy parts. Use a sharp knife to carefully cut the kernels off of each ear. I do this by standing the corn up vertically and slicing down from top to bottom.

Fresh corn kernels on a wooden cutting board, ready to use in a recipe

Heat the avocado oil in a large skillet over medium-high heat. Add the fresh corn kernels and sauté, stirring occasionally, until the corn turns golden brown, about 8-10 minutes.

Remove from heat and allow the corn to cool to room temperature. To speed up this process, you can refrigerate the sauteed corn in a bowl.

Transfer the sauteed corn to a large bowl. Add in the chopped jalapeno, red onion, diced avocado, crumbled cotija cheese, Yogurt, lime zest, and fresh lime juice (the rest of the ingredients).

Stainless steel bowl with corn, chicken, cotija, avocado, jalapeno, lime, and Greek yogurt.

Similarly, add in the cooked and cooled chunks of chicken. Toss everything together using two wooden spoons until everything is well coated in the dressing ingredients.

Stainless steel bowl full of corn, chicken, avocado, cotija, Greek yogurt, and lime.

Serve this Chicken Mexican Street Corn Salad in big bowls, and enjoy! I serve it at room temperature or chilled rather than hot. You can enjoy it with tortilla chips for a little chip and dip situation too. Or, use it in burrito bowls to add spunk!

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Recipe Tips

If you’re making the recipe ahead of time, I recommend adding the avocado just before serving to preserve freshness.
Make the chicken up to 4 days ahead of time to break the recipe into parts.

Blue rimmed bowl full of Mexican street corn salad with fresh limes to the side.

If you’re a big fan of corn, this amazing Mexican street corn salad recipe is a must-make! It feels like yet satisfying at the same time and the flavors alone are enough to blow your mind! Incorporate it into every summer bbq or enjoy it at taco night.

If you enjoy hearty and filling salads, also try these reader favorites.

Chicken and Mexican Street Corn Salad