Have you been looking for a yummy recipe to make and take to a picnic or dinner? I’ve got one that is so good it’s going to make you wanna slap your mama! Okay maybe don’t do that. But you will love this because it’s easy and quick. Check out my latest Spicy Roasted Corn and Chicken Salad recipe which I grabbed off the Sunshine Sweet Corn site. They have the best recipes there.
When I decided to recreate this recipe it was simply because I was hungry for some Sunshine Sweet Corn. You can get it in your local stores. It’s the corn that is in the husk and just in a big box or out with the produce. I know for a fact that it’s non-GMO. It’s sweet and delicious and ready to cook. When I roasted it for this recipe it made the sweetness that much sweeter. It was so good. You’re going to want to have his recipe on hand. It will be requested again and again. So head out to your local grocer to grab your Sunshine Sweet Corn. It’s ready now and it’s a delicious way to sweeten any meal. No waiting for summer is necessary.
Spicy Roasted Corn and Chicken Salad Recipe Ingredients
- 2 tablespoons lime juice (roll on counter to loosen juices)
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 4 ears fresh supersweet corn, husk and silk removed
- 2 cups diced cooked chicken (about 10 ounces) (I did about 5 chicken tender strips cooked in the Instant Pot or in oven)
- 1 cup halved grape tomatoes
- 2 fully ripened Hass avocados, halved, pitted and peeled
- Spicy Salad Dressing, recipe can be seen below
- 4 cups mixed salad greens in bite-sized pieces (washed)
Spicy Roasted Corn and Chicken Salad Recipe Instructions
The first thing I did was to preheat my broiler to high. Then I cooked my chicken in the Instant Pot with 1 cup of water. After that I combined lime juice, chili powder and salt. Then I brushed corn ears with the seasoning mixture; place on a broiler pan. Broiled 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7 to 10 minutes. Cool. While that is cooling, in a bowl, I combined chicken and tomatoes. Cut each avocado into slices then cut slices in half crosswise; added it to my chicken mixture. Add ¼ cup Spicy Salad Dressing; toss gently. Cut two or three ¼-inch slices from each corn ear; set aside. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don’t scatter. Next I divided the salad greens among 5 dinner plates. Finally I topped with the chicken mixture and then the roasted corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.
Spicy Salad Dressing
To ½ cup of your favorite vinaigrette dressing (I used an Italian vinaigrette), add 1 teaspoon chili powder, and 1⁄8 teaspoon each ground cumin and ground red pepper (cayenne).
Number of servings (yield): 4 portions
Calories: 420
Nutrition Info
Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium
Why not visit or follow Sunshine Sweet Corn as a thank you to our sponsor for todays delicious recipe.
Check out our other salad ideas before you go! Then be sure to follow us on tiktok and youtube!
- Creamy Bacon Potato Salad Recipe
- Easy and Fun Taco Salad Recipe
- Simple Chopped Italian Sub recipe
- Spicy Roasted Corn and Chicken Salad Recipe
This recipe has a little bit of everything in it. It looks like a great, large meal to make for the weekday and eat leftovers during the week.
yes it is! And it was so good too!
I LOVE roasted corn, and there is nothing better in the summer than a beautiful salad! You put together a great one here!
I agree and now need to run out and get more corn!
Oh my goodness this looks so good! I love roasted corn and making it into this chicken salad I’m excited to try it.
Oh my goodness how yum does this sound, there is nothing like a good corn on the cob and it is so getting to salad time of year.
I would not have even thought to cook the chicken in an instant pot. I’ve been hearing a lot about it lately.
This sounds like something my daughter would love. One of her favorite things about summer is the fresh corn to use all kinds of ways.
How ironic. I made a salad on Good Friday with corn in it that I first baked and then skeined the corn to add to the salad. This sounds delicious.
I love the variation in textures and how the different ingredients go so well together. I am always looking for creative things to make. Add this to my list!
Oh man this recipe sounds and looks amazing!! I need to make this soon for sure!!
This salad! It looks incredible .. I’m always on the hunt for new and different ideas when it comes to a plate full of veggies. It has all of the summer flavors. Also .. thank-you for the tip about the Sunshine Sweet Corn site(!) One never knows where new inspiration can be had
The roasted corn looks amazing. But I love corn cooked almost any way. Very curious to know what it would taste like in a chicken salad. I will have to try it out at some point.
This spicy roasted corn and chicken salad recipe sounds amazing. I don’t eat dressing but I could make this recipe for the family and have the dressing on the side. Thanks for sharing this awesome recipe.
This looks like a great way to use up the left over chicken from the roast. Thanks for the idea
I could eat a good salad everyday. The variations are endless! I like this salad you prepared. The chicken is easy to prepare (could actually be leftovers too from a previous night’s dinner). The corn and the salad dressing are what gave life to this salad. Yum!
Looks so deliciously made. Glad I came over this post. I have a new recipe to try on.
Omg we say yum?!?! I just love corn! I will definitely be giving your recipe a try. Deliciousness
I love roasted corn but my better half doesn’t so I always ended up boiling it instead. This dish makes me hungry and it is too early in the morning lol.
Omg that roasted corn looks delicious! I miss roasting corn and eating it off the cob like that. Adding it to a salad is a delicious way to elevate flavors. yummy.