This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
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
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.