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Mexican Corn Salad with Crispy Chicken Thighs

Charred corn, creamy feta, a kick of Tajín — and the crispiest chicken thigh you’ll ever plonk on mash. This is corn that’s been charred grilled to hell and back, dressed in melted butter and Tajín, and topped with crunchy bits, creamy avocado, and salty feta.Served with crispy oven-roasted chicken thighs, because life is short and soggy skin is unacceptable.

Spoon it all over sweet potato mash, load it up with lime, and call it dinner.

Crispy chicken thighs on top of a Mexican corn salad with avocado and ontop of sweet potato mash.
Mexican Corn Salad + Crispy Chicken Thighs

Mexican Corn Salad with Crispy Chicken Thigh Recipe

Time: 45 mins

Serves: 4 Difficulty: Easy

Ingredients

For the Mexican Corn Salad:

  • 4 ears of corn, husks removed

  • 60g butter (30g for corn, 30g for dressing)

  • 3 spring onions, finely sliced

  • 1 block of feta (half cubed, half crumbled)

  • 1 red chilli, finely chopped

  • Bunch of coriander, roughly chopped

  • ½ lime, juiced

  • 1 avocado, sliced

  • 3 tbsp crunchy corn snacks (like Giant Corn or Love Corn)

Dressing:

  • 30g melted butter

  • 2 tbsp Tajín

  • 1 tsp paprika

  • Pinch of chilli flakes

  • Drizzle of olive oil

  • Salt, to taste


Chicken Thighs:

  • 4 skin-on, bone-in chicken thighs

  • Your fave dry rub seasoning (or paprika, cumin, garlic powder, chilli powder)

  • Salt, to taste

Method

  1. Preheat your oven to 200°C / 400°F.

  2. Corn char time:Boil the corn for 2 mins, drain, slather with butter. Char it under a super hot grill or hit it with a blowtorch (more fun).Once it’s scorched and sexy, slice the kernels off the cob into a big bowl.

  3. Dressing things up: Mix all dressing ingredients together — melted butter, Tajín, paprika, chilli flakes, oil, salt. Pour it over the corn.

  4. Toss the salad: Add spring onions, cubed feta, chilli, coriander, and lime juice to the corn. Mix it all up. Pop it in the fridge to marinate while the chicken does its thing.

  5. Crispy chicken thighs: Rub those thighs in dry seasoning and a pinch of salt. Roast skin-side up for 35–37 mins until golden and juices run clear. No flipping, no fuss.

  6. Assemble: Spoon sweet potato mash onto plates (or bowls, we're not judging).Top with corn salad, slices of avocado, a squeeze of lime, a crumble of feta, a handful of crunchy corn snacks, and the crispy chicken thighs on top.

Top Tips:

  • No blowtorch? Grill works fine — just get it nice and close to the heat. You want char.

  • Dry chicken skin = crispy skin. Pat those thighs down before seasoning.


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