This chicken elote salad, also known as a Mexican street corn salad recipe, is a bright and flavorful dish perfect for easy lunches or nutritious dinners. Seasoned chicken combines with fresh veggies, tangy Cotija cheese, and crunchy tortilla strips. Tossed with a creamy Greek yogurt dressing, it’s satisfying, delicious, and so easy to make!
Inspired by my avocado Mexican corn salad, this elote corn salad recipe transforms the original side dish into a super satisfying meal with the addition of chicken! It’s the perfect summer salad. However, it’s so delicious you’ll find yourself making it all year long. Loaded with a variety of flavors and textures, it’s easy to whip up for a meal you’ll look forward to eating again and again.
If you’re looking for more satisfying salad recipes, be sure to check out my refreshing Mediterranean quinoa salad and zesty Italian pasta salad, too!
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Why You’ll Love This Elote Salad
- High-protein and full of nutrients
- Naturally nut free and gluten free-friendly
- Quick and easy to prepare
- One batch makes multiple servings, making it great for feeding a crowd
- It stores well in the fridge for several days for quick meals in a pinch
Ingredients & Notes
Chicken
- Chicken - I recommend using chicken thighs for this elote salad as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred.
- Spices - Paprika, garlic powder, cumin, chili powder, and sea salt combine to create a warm, Mexican-inspired flavor with just a hint of spice.
- Oil - I prefer to use olive oil to coat the chicken, locking in moisture and helping the spices stick. However, avocado oil would work, too.
Elote Corn Salad
- Veggies - A combination of romaine lettuce, purple cabbage, green onion, cilantro, red onion, and corn forms the base of this Mexican street corn salad recipe creating a crisp texture and providing lots of nutrients and a bit of crunch.
- Avocado - The creaminess of avocado chunks pairs perfectly with the crisp veggies and adds a boost of healthy fats, making this salad well-rounded and filling.
- Cotija cheese - A traditional Mexican cheese, Cotija has a soft, crumbly texture and the perfect amount of bite to balance out the dish. Crumbled feta can also be used.
- Tortilla chips - Technically optional, these are sprinkled on top for a satisfying crunch.
Dressing
- Greek yogurt - Make sure you use plain flavored yogurt. This takes the place of mayonnaise, replicating the same creamy texture with less fat and more protein.
- Agave - Used to sweeten the dressing. Honey or maple syrup work well, too.
- Lime juice - The acidity helps cut through some of the heaviness of the fats.
- Spices - Paprika, chili, powder, and sea salt are mixed with the yogurt for a touch of spice.
- Jalapeño - Just one adds plenty of heat to this elote salad recipe.
- Cotija cheese - This makes the dressing extra creamy and helps tie all the components of the dish together evenly.
Step by Step Instructions
The only real cooking you have to do to create this elote corn salad is preparing the chicken. Just season it in a bowl or on a plate, and cook it in a large skillet. Then, mix your dressing, combine the ingredients together in a bowl, and your elote salad is ready to go!
Step 1: Cook the chicken. Place the chicken in a bowl or plate, and season it well with all of the spices. Next, heat the oil in a skillet over medium heat, and add the chicken thighs to the pan. Let the chicken cook for a few minutes on each side, and transfer it to a plate.
Step 2: Combine the ingredients for the salad. Add the vegetables to a large bowl, starting with the lettuce, cabbage, green onion, and cilantro. Toss to combine. Then, add the remaining vegetables and cheese, and toss again.
Step 3: Prepare the dressing. Place all of the ingredients except the jalapeño and Cotija in a small bowl or jar, and mix until smooth. Add the remaining ingredients, and mix again.
Step 4: Combine all of the ingredients. Pour the dressing over the salad, and toss to coat. To serve, add your chicken and toppings of choice, and enjoy!
Expert Tips
- Chop the lettuce and cabbage well into small pieces. This is key to a crunchy, crisp Mexican street corn salad recipe. I also recommend only using the crunchy parts of the romaine lettuce leaves and removing the top leafy section to use later.
- Taste test the salad dressing before you toss it over the salad. Adjust as needed. If you want it a little sweeter, add another dash of agave or lime juice. Or, if you prefer more heat, add more chili powder.
- Wait to toss the elote salad in the dressing until you are ready to serve it. This allows the lettuce to remain as crunchy as possible!
How to Serve
Serve the tossed elote corn salad in a bowl or on a plate, and top it with the chicken, avocado chunks, and crushed tortilla chips. You can also sprinkle more cotija cheese on top, if desired.
How to Store
If you anticipate having leftovers, reserve some of the salad mix without the dressing, and store it in an airtight container. Do the same with the salad dressing. The salad mix will keep for 2 - 3 days in the fridge. The salad dressing will keep for up to 2 weeks in the fridge - shake or stir well before serving.
Can I Make This Ahead of Time
To prepare this dish ahead of time, prepare the elote salad and the dressing as directed. Store both in separate containers with a lid in the fridge. When ready to eat, toss the salad mix with the dressing, and serve as directed.
Frequently Asked Questions
Elote is a classic Mexican street food with grilled corn on the cob coated in cotija cheese and a blend of spices.
Traditionally, it’s served on a stick from a street food vendor. This elote Mexican street corn salad recipe is a spin on the traditional dish and is made in a salad form with chicken.
Cotija cheese is dry and firm, similar to Parmesan, and made from cow’s milk. It has a creamy salty flavor.
For more easy, delicious salad recipes, check out my:
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Recipe
Chicken Elote Salad Recipe
Ingredients
For the chicken
- 1 lb chicken thigh - about 4 -6 large thighs, sub. chicken breasts if desired
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- 1 tablespoon olive oil
For the salad
- 2 cups romaine lettuce - chopped (try to use the crunchy part)
- 2 cups purple cabbage - chopped
- 2 stalks green onion - chopped
- 1 cup cilantro - lightly packed, chopped
- ½ cup red onion - diced
- 2 cups roasted corn - you can also use 2 8 oz cans of corn that have been drained
- 1 avocado - diced
- ½ cup cotija cheese
- Tortilla chips - crushed, to garnish, optional
For the dressing
- 1 cup greek yogurt - plain and unsweetened
- 1 tablespoon agave - substitute honey or maple syrup
- 1 lime - juice
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- 1 jalapeno - finely chopped
- 2 tablespoon cotija cheese
Instructions
- Place the chicken thighs in a bowl or plate. Sprinkle the paprika, garlic powder, cumin, chili powder, and sea salt over top and toss to coat the chicken in the spices. Use your hands if needed to make sure both sides of the chicken are seasoned well.
- Heat a skillet over medium heat with the olive oil. Once simmering, add the chicken thighs to the pan. Be careful not to overcrowd the pan. Work in two batches if needed. Cook the chicken thigh for 4 - 5 minutes on each side until cooked all the way through. Transfer the chicken to a separate plate and set aside.
- Add the chopped romaine, cabbage, green onion, and cilantro to a large bowl and gently toss to combine. Add the chopped red onion, corn, and cotija cheese and toss again to distribute. Set aside while you prepare the dressing.
- In a small bowl or jar, add the greek yogurt, agave, lime juice, paprika, chili powder, and sea salt and mix to combine. Add the chopped jalapeno and cotija cheese and mix again.
- When ready to serve, pour the dressing over the salad mix and toss well to coat. Serve the salad with the chicken thigh, avocado, and crushed chips and enjoy!
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