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Corn Salad
25 mins
This **High-Protein Roasted Corn Salad** is a zesty, "deconstructed" take on Mexican Street Corn. It’s a vibrant, filling meal that balances smoky grilled flavors with fresh, crunchy textures.
Ingredients
- **For the Salad Base:**
- Fresh corn on the cob (kernels cut off)
- Chicken breasts (thinly sliced or cutlets)
- Red onion (finely diced)
- Jalapeño (finely diced)
- Cucumber (diced)
- Fresh cilantro (chopped)
- Butter (for roasting the corn)
- **Seasonings & Sauce:**
- Elote (Mexican Street Corn) seasoning
- Salt & Pepper
- Barbecue seasoning (or a smoky dry rub for the chicken)
- Mayonnaise
- Smoked Paprika
- Olive Oil
- Fresh Lemon Juic
Instructions
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1 **Prep the Corn:** Cut the kernels off the fresh corn cobs. Place them in a bowl and toss thoroughly with **elote seasoning**.
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2 **Season the Chicken:** Season both sides of your chicken cutlets with **salt, pepper, and barbecue seasoning**.
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3 **Grill/Cook:** Heat a griddle or large skillet. Cook the chicken until fully done and golden brown. Simultaneously, melt a knob of **butter** on the grill and roast the seasoned corn until it's slightly charred and tender.
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4 **Chop & Combine:** Once cooked, dice the chicken into bite-sized pieces. In a large bowl, combine the chicken, roasted corn, red onion, jalapeño, cucumber, and cilantro.
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5 **Make the Dressing:** In a small bowl, whisk together **mayonnaise, smoked paprika, elote seasoning, olive oil, and a squeeze of fresh lemon juice**.
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6 **Toss & Serve:** Pour the dressing over the salad and toss until everything is evenly coated. Enjoy warm or cold!