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+ servings
slices of chicken thighs on a bed of lettuce with halved cherry tomatoes, corn kernels, and cotija cheese

Mexican Street Corn Salad with Grilled Chicken

Katerina | Diethood
If you're a fan of Elote or traditional esquites, you will love this tangy, spicy chicken and corn salad.
Servings : 6
Prep Time 15 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 40 mins


For the Chicken and Corn
  • 4 ears of corn, husks removed
  • 1 ½ pounds boneless, skinless chicken thighs
  • salt and fresh ground black pepper, to taste
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 tablespoon mayonnaise
  • 1 tablespoon Mexican cream, or use nonfat plain yogurt
  • 1 teaspoon ancho chili powder
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • ½ teaspoon salt, or to taste
  • ½ teaspoon fresh ground black pepper, or to taste
For the Salad
  • 6 to 8 cups mixed salad greens
  • 1 to 2 cups multi-colored cherry tomatoes, halved
  • cup crumbled cotija cheese
  • fresh chopped cilantro, for garnish


  • Preheat an outdoor grill to medium-high. You can also use a grill pan.
    Lightly grease the grill grates with oil.
  • Season the corn and the chicken thighs with salt and pepper.
  • Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
  • Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
  • In the meantime, cut the kernels from the cobs and place them in a bowl.
    To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
  • In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
  • Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
  • Top the salad with the corn mixture, chicken slices, and cotija cheese.
  • Garnish with cilantro and serve.


Calories: 313 kcal | Carbohydrates: 17 g | Protein: 26 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 344 mg | Potassium: 590 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 867 IU | Vitamin C: 22 mg | Calcium: 68 mg | Iron: 2 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mexican
Keyword: elote salad, esquites, mexican street corn salad