Griddled Chicken Corn On The Cob Salad Recipes

GRILLED CORN OFF THE COB SALAD

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
• Remove husks and silk from corn, then cut corn kernels from the cob.
• Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
• Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
• Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

TARRAGON CORN ON THE COB

Steps:

• Place each ear of corn with a tarragon sprig on a 14x12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture.

GRILLED CHICKEN AND CORN SALAD

Steps:

• Heat grill to medium heat.
• Blend dressing, cilantro, lime zest, juice and jalapeño peppers in blender until smooth. Pull back corn husks, leaving husks attached at bottom of each ear. Remove and discard silk. Rinse corn; rewrap with husks.
• Grill corn 10 to 15 min. or until tender, turning frequently. Meanwhile, grill chicken 7 to 8 min. on each side or until done (165°F). Cool corn and chicken 5 min.
• Cover platter with lettuce; top with red peppers. Slice chicken; arrange over salad. Cut corn kernels from cobs; sprinkle over salad. Top with dressing mixture and avocados. Serve with crackers.

GRIDDLED CHICKEN & CORN ON THE COB SALAD

Steps:

• Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
• Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
• Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

GRILLED CHICKEN AND SWEET CORN ZOODLE SALAD

Steps:

• Preheat a grill to about 400 degrees F and clean the grates or preheat a large grill pan over medium-high heat.
• While the grill or grill pan preheats, place 1 of the chicken breasts in a resealable plastic bag and pound out to about 1/2 inch thick with a rolling pin or the flat side of a meat tenderizer. Remove and place on a rimmed baking sheet and repeat with the remaining chicken breast. Drizzle both sides of the chicken with grapeseed oil and liberally season with salt and pepper.
• Grill the chicken until you see grill marks and the chicken bounces back when you press on it, 4 to 5 minutes per side. Grill the corn at the same time, turning occasionally, until charred and bright yellow, 8 to 10 minutes.
• Meanwhile, combine the zoodles with the tomatoes, olives and chopped basil in a large bowl. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl.
• In a small bowl, whisk together the vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over the salad and toss. Taste for seasoning, adding more salt or pepper, if needed.
• Thinly slice the chicken. Using tongs, pile the zoodle salad into a large shallow serving bowl, leaving behind any liquid in the bowl. Dollop with spoonfuls of ricotta, then top with the sliced chicken and a few basil leaves. Serve warm or at room temperature.

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
• Season the corn and the chicken thighs with salt and pepper.
• Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
• Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
• In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
• In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
• Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
• Top the salad with the corn mixture, chicken slices, and cotija cheese.
• Garnish with cilantro and serve.