Grilled Mexican Street Corn Salads is a healthy recipe with grilled chicken and corn to top Mexican street corn salad kits for an easy dinner!
EQUIPMENT
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Grill
INGREDIENTS
- 2 to 3 chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 to 5 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- kosher salt, pepper
- 4 ears corn on the cob shucked
- 3 to 4 Mexican Street Corn Salad Kits (or 6 to 8 cups salad mix and dressing of choice)
- 1 cup crumbled cotija cheese (or cheese of choice)
INSTRUCTIONS
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Put the chicken in a gallon size plastic bag. Put half of the olive oil, the lime juice and garlic, and most of the chili powder, paprika, cumin, kosher salt, and pepper in the bag. Massage the bag until combined and marinate in the fridge for a few hours.
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Brush the remaining olive oil on the corn and season the corn with the rest of the chili powder, paprika, cumin, kosher salt, and pepper.
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Preheat the grill to medium for a few minutes. Grill the chicken and corn for 10 to 12 minutes total, turning a few times. Let cool slightly.
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Dice the chicken and cut the corn kernels off the cob.
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Divide the salad kits (or salad mix if using) between 4 bowls. Top each with the chicken, corn, cheese, topping and dressing packets (or dressing of choice) that came in the kits.