In today’s culinary exploration, we dive into the vibrant flavors of Mexico with a dish that promises to bring a burst of freshness and zest to your table: Mexican Corn and Grilled Chicken Chopped Salad. This recipe isn’t just about tossing ingredients together; it’s about creating a symphony of flavors that dance harmoniously with each bite. Whether you’re looking to impress guests at a dinner party or simply spice up your meal routine, this salad is sure to delight.
Ingredients You’ll Need
For the Dressing:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest (grated)
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Salad:
- 4 ears of sweet corn, husks and silk removed
- 2 medium boneless skinless chicken thighs (about 1 pound)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 jalapeno
- 1/4 cup fresh cilantro, firmly packed
- 3 cups romaine lettuce, torn into pieces
- 1/4 cup cotija cheese, crumbled
Let’s Get Cooking!
Step 1: Whip Up the Dressing Start by combining sour cream, mayonnaise, freshly squeezed lime juice, grated lime zest, minced garlic, and chili powder in a small bowl. Season with salt and pepper to your taste. Whisk everything together until smooth and creamy. Refrigerate the dressing to let the flavors meld while you prepare the rest of the salad.
Step 2: Grill the Corn and Chicken Brush the corn and chicken thighs lightly with vegetable oil and season generously with salt and pepper. Fire up the grill to medium-high heat and cook the corn and chicken, turning occasionally. Grill until the corn is slightly charred and sweet, and the chicken is thoroughly cooked to an internal temperature of 165°F. Allow them to cool slightly after grilling.
Step 3: Chop and Assemble the Salad While the grilled ingredients cool, finely mince the jalapeno and cilantro. In a large salad bowl, combine these with the torn romaine lettuce. Once the corn and chicken are cool enough to handle, cut the corn kernels off the cobs and chop the chicken into bite-sized pieces. Add these to the salad bowl along with the cilantro and jalapeno.
Step 4: Toss and Serve Pour the chilled dressing over the salad and sprinkle with crumbled cotija cheese. Toss everything together until the salad is evenly coated with the dressing. The rich creaminess of the dressing complements the smoky sweetness of the grilled corn and the savory depth of the chicken, making each forkful a delightful experience.
Serving Suggestions
This chopped salad is a meal in itself but can also be served alongside other Mexican favorites like tortilla chips, salsa, or a refreshing margarita. It’s best enjoyed immediately, ensuring the lettuce stays crisp and the flavors remain bold.
Why This Salad?
Our Mexican Corn and Grilled Chicken Chopped Salad isn’t just a dish; it’s a celebration of fresh, robust flavors that bring new life to chicken salad. The addition of lime zest and jalapeno offers a zesty punch that elevates this recipe from simple to spectacular. Enjoy crafting this flavorful masterpiece in your kitchen and watch as it becomes a new favorite on your menu.
