Mexican Street Corn Chicken Salad Recipes

MEXICAN STREET CORN CHICKEN SALAD

Steps:

• Pat chicken breasts dry
• Cut into 1inch wide stripes
• Add chicken to a large bowl
• Zest the lime into the bowl over the chicken
• Slice the lime in half and squeeze the lime juice over the chicken
• Add the olive oil, garlic salt and coriander
• Mix until chicken is evenly coated
• Set aside for at least 20 minutes and up to 4 hours
• Heat grill to medium-high heat
• Carefully lay the chicken stripes on to the grill
• Grill for 3-4 minutes on each side, be careful not to burn
• Once the chicken is cooked through, remove from grill and set aside
• Heat the grill to medium*
• Remove the silk from the corn husks
• Submerge the corn in cold water for about 5 minutes
• Shake off any excess water and make sure the husks are closed back up over the corn
• Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender
• Remove the corn from the grill, allow to cool
• Remove the husks and slice the corn off the cob into a medium sized bowl
• Add the sour cream and mayonnaise to the corn, mix
• Slice the lime in half and squeeze the lime juice over the corn, mix
• Add the cheese, mix
• Season with chili powder, garlic salt and black pepper, mix
• In a large salad bowl add the kale
• Slice the lime in half and squeeze the lime juice over the kale
• Add the olive oil
• Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften
• Sprinkle with garlic salt
• Chop the cilantro and add it to the salad bowl, toss
• Add the black beans, cherry tomatoes, red onion and avocado, gently toss**
• Top with the Zesty Lime Grilled Chicken and Mexican Street Corn

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Steps:

• 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.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

MEXICAN STREET CORN-CHICKEN SALAD

Steps:

• Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
• Add chicken, corn, and olives to dressing and toss to coat.
• Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.