Grilled Mexican Corn Salad (Print Version)
# Ingredients:
→ For the Chicken and Corn
01 -
4 ears of corn, husks removed
02 -
1 ½ pounds boneless, skinless chicken thighs
03 -
Salt, to taste
04 -
Fresh ground black pepper, to taste
05 -
2 tablespoons fresh lime juice
06 -
1 garlic clove, minced
07 -
1 tablespoon mayonnaise
08 -
1 tablespoon Mexican cream, or nonfat plain yogurt
09 -
1 teaspoon ancho chili powder
→ For the Dressing
10 -
3 tablespoons olive oil
11 -
2 tablespoons fresh lime juice
12 -
2 teaspoons honey
13 -
½ teaspoon salt, or to taste
14 -
½ teaspoon fresh ground black pepper, to taste
→ For the Salad
15 -
6 to 8 cups mixed salad greens
16 -
1 to 2 cups multi-colored cherry tomatoes, halved
17 -
⅓ cup crumbled cotija cheese
18 -
Fresh chopped cilantro, for garnish
# Instructions:
01 -
Preheat an outdoor grill to medium-high heat or use a grill pan. Lightly grease the grill grates with oil.
02 -
Season the corn and chicken thighs with salt and pepper. Place them on the grill, cover, and cook for 13 to 15 minutes, turning once halfway, until the chicken is cooked through and the corn is lightly charred.
03 -
Remove the cooked chicken and corn from the grill. Allow the chicken to rest for at least 5 minutes before slicing it into strips.
04 -
Cut the kernels from the cobs and place them in a bowl. Add lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder. Mix until combined and set aside.
05 -
In a small mixing bowl, whisk together olive oil, lime juice, honey, salt, and pepper until thoroughly incorporated.
06 -
Place mixed salad greens and cherry tomatoes in a large bowl. Toss with the dressing. Top with the corn mixture, chicken slices, and crumbled cotija cheese.
07 -
Garnish the salad with fresh chopped cilantro and serve immediately.