Cinco de Mayo is around the corner! Why not use a few ears of fresh corn for this fantastic play on a delicious street food! It’s simple. It’s easy. And most of all, it’s DELICIOUS.
Mexican Street Corn Salad with Adobo Grilled Chicken
For the chicken
-2 chicken breasts (boneless and skinless)
-1 teaspoon of salt
-1/2 teaspoon of onion powder
-2 tablespoons of adobo (it’s the liquid from the can of chipotles in adobo)
-a squeeze of fresh lime
-a pinch of good chili powder
-2 tablespoons of olive oil
-1 teaspoon of brown sugar
1. In a medium bowl, combine the salt, onion powder, adobo, fresh lime juice, chili powder, olive oil, and brown sugar until it forms a thick paste.
2. Take the chicken breasts and cut them cross wise so that you have 4 thinner slices of chicken breasts. They cook evenly this way. Marinate them in the paste for up to 24 hours.
3. When you’re ready, grill the chicken breasts in a grill pan (or outdoors on a grill) or sear them really well in a heavy skillet. Once they’re cooked through, remove from the heat and allow them to rest for 3 minutes before slicing them.
Cotija Ranch Salad Dressing
1 cup of good mayo
1 cup of good sour cream
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of dried parsley
1 teaspoon of sugar
1 teaspoon of apple cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of Cotija cheese
1. In a large bowl, combine all ingredients until the dressing is smooth. Refrigerate until you’re ready to use.
*The keys to this salad are a good mesclun mix of greens, but you certainly can use your favorites, and fresh corn. I took fresh corn off the cob, cut it into 4 small cobs and grilled them up in a grill pan. I just tossed each corn cob with a bit of olive oil, salt, and pepper, and grilled them. Then, I topped each piece of corn with a bit of Hungarian paprika (you can use cayenne pepper) and Cotija cheese before serving!