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 CHICKEN SALAD

Steps:

• Heat a gas grill or interior grill pan over medium-high heat. Oil the corn and season it with salt and pepper. Massage the oil and seasoning into the corn and cook on the preheated grill until cooked through and slightly charred, 7-10 minutes. Let the corn cool enough to be handled and using a sharp serrated knife remove the kernels from the cob and reserve for later.
• I used leftover chicken for this, but if you need cooking instructions for it, click the link below for my greek chicken recipe and add a little chili lime seasoning to it.
• In a large bowl place the red onion and lime juice in it and stir to combine. When the onion pieces turn pink add the cotija, jalapeño, green onions, avocado, chicken, and chili lime seasoning. Gently fold to combine trying not to smash the avocado.
• Top the mixture with the cilantro, mayo, and corn kernels. Mix just until the mayo is combined.
• To assemble sandwiches, layer a lettuce leaf on a piece of naan bread, top with the chicken salad mixture, tomato, and more avocado if desired.

MEXICAN STREET CORN CHICKEN SALAD

Steps:

• Place the salad greens in a bowl.
• Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top.
• Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired.
• Toss the salad together and serve immediately with the dressing.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Heat a grill pan to medium-high heat.
• Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
• Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.

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.

MEXICAN STREET CORN CHICKEN SALAD

Steps:

• CORN: See Note 1.
• CHICKEN SALAD: Add all the salad ingredients and all the dressing ingredients to a large bowl. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir until well combined and serve immediately.
• SERVING: See Note 6. However you chose to serve this chicken salad, we like adding a sprinkle of cotija right on top of the chicken salad!
• STORAGE: Without the avocado, this salad stores really nicely in an airtight container in the fridge for 3-4 days. If you'd like to store leftovers, store salad and avocado separately. Or simply omit the avocado.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to 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.