Mexican Street Corn Salad With Adobo Grilled Chicken
Summer isn’t over…in fact, it’s just getting started. The second harvest of corn is happening so that means corn is super ripe and super sweet. Why not use a few ears of fresh corn for this fantastic play on a delicious street food! It’s simple. It’s easy. And most of all, it’s DELICIOUS.
For the Adobo Grilled chicken:
– 2 chicken breasts (boneless and skinless)
– 1 teaspoon of salt
– 1/2 teaspoon of onion powder
– 2 tablespoons of adobo (it’s the liquid from the can of chipotles in adobo)
– a squeeze of fresh lime
– a pinch of good chili powder
– 2 tablespoons of olive oil
– 1 teaspoon of brown sugar–
1. In a medium bowl, combine the salt, onion powder, adobo, fresh lime juice, chili powder, olive oil, and brown sugar until it forms a thick paste.
2. Take the chicken breasts and cut them cross wise so that you have 4 thinner slices of chicken breasts. They cook evenly this way. Marinate them in the paste for up to 24 hours.
3. When you’re ready, grill the chicken breasts in a grill pan (or outdoors on a grill) or sear them really well in a heavy skillet. Once they’re cooked through, remove from the heat and allow them to rest for 3 minutes before slicing them.
Cotija Ranch Salad Dressing