Mexican Street Corn Salad Recipe

Elote salad with sliced chicken and avocados.

5 from 3 votes

Mexican Street Corn Salad Recipe

This chicken elote salad, also known as a Mexican street corn salad recipe, is a bright and flavorful recipe perfect for easy lunches or nutritious dinners!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: easy corn salad recipe, elote, elote salad, eote corn salad, mexican street corn salad recipe, salad recipe

Servings: servings

Calories: 575kcal

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!

Notes

Storing : 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.

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