By Brittanie Peterson
Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush each ear of corn with olive oil.
Grill the corn for about 10-12 minutes, turning every few minutes, until it's nicely charred on all sides. If using frozen corn, sauté it in a pan with a little olive oil until charred.
Once grilled, let the corn cool slightly, then slice the kernels off the cob. Place the kernels in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, juice of half the lime, chili powder, salt, and pepper to create the dressing.
Add the dressing to the bowl with corn and mix well to combine. Stir in the crumbled cotija cheese and chopped cilantro.
Slice the grilled chicken breasts into thin strips or bite-sized pieces.
Serve the chicken on a plate alongside the Mexican Street Corn Salad. Garnish with extra cilantro, cotija cheese, and lime wedges if desired.
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By Brittanie Peterson
This Main Course Salad Mexican recipe is ready in 35 minutes and features grilled chicken breast, ears of corn, mayonnaise and other delicious ingredients. Contains 450 calories total.
Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush each ear of corn with olive oil.
Grill the corn for about 10-12 minutes, turning every few minutes, until it's nicely charred on all sides. If using frozen corn, sauté it in a pan with a little olive oil until charred.
Once grilled, let the corn cool slightly, then slice the kernels off the cob. Place the kernels in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, juice of half the lime, chili powder, salt, and pepper to create the dressing.
Add the dressing to the bowl with corn and mix well to combine. Stir in the crumbled cotija cheese and chopped cilantro.
Slice the grilled chicken breasts into thin strips or bite-sized pieces.
Serve the chicken on a plate alongside the Mexican Street Corn Salad. Garnish with extra cilantro, cotija cheese, and lime wedges if desired.
Calories per Serving: 450
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