MEXICAN STREET CORN CHICKEN SALAD
Satisfy your salad cravings with this Mexican Street Corn Chicken Salad. This easy salad comes together in minutes. Everyone will love the flavors in this healthy dinner recipe.
Provided by Jocelyn @ Inside BruCrew Life
Categories Salads
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 399 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 717 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MEXICAN STREET CORN CHICKEN SALAD
Mexican Street Corn Grilled Chicken Salad is a fiesta in a bowl! A base of lime massaged kale salad packed with black beans, cherry tomatoes, red onion and avocado. Topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn!
Provided by Becky Hardin
Categories Salad
Time 30m
Number Of Ingredients 22
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
Nutrition Facts : Calories 808 kcal, Carbohydrate 58 g, Protein 58 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1400 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving
MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN
If you're a fan of Elote or traditional esquites, you will love this tangy, spicy chicken and corn salad.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 313 kcal, Carbohydrate 17 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 117 mg, Sodium 344 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
MEXICAN STREET CORN SALAD
With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.
Provided by Country Crock®
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
MEXICAN STREET CORN SALAD RECIPE
Steps:
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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