This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

• Chickpea avocado feta salad
• Bacon Lettuce Tomato Pasta Salad
• Tabbouleh bulgur recipe
• Chicken pea pasta salad
• Cheesy Pesto Pasta with Sundried Tomatoes
• Ranch Caprese Pasta Salad
• Healthy Tuna Pasta Salad
• Dill Pickle Black Forest Pasta Salad

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

Mexican Corn on the Cob Salad

Yield: 5

Cook Time: 30 minutes

Total Time: 30 minutes

This Salad says Summer!

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Ingredients

• 3 Boneless chicken breasts
• 3 tbsp Szeged Chicken Rub
• 1 tbsp Fresh Jalepeno
• 3 Fresh Corn on the Cob
• 3 Avocado
• 1 cup Baby tomatoes
• 1 large Orange Pepper
• 1 tsp Salt

Instructions

1. Start by peeling the corn on the cob to remove the husks and discard. In a large pot of boiling water add the peeled cobs and cook them till tender about 10 minutes. Remove from the heat and in a large strainer, rinse under cold water and set aside.
2. Now rinse and clean the chicken breasts and on a large cutting board season generously with "Szeged Chicken Rub" then place them into a non stick skillet "use some olive oil if necessary" and cook till browned on all sides and no longer pink.
3. Remove from the heat and set aside on a cutting board to shred once it cools down.
4. Now on another cutting board, slice the baby tomatoes in half, then dice the orange pepper, chop the avocados and jalapeno peppers. "I like to use Jalapeno peppers from a jar" this way removing the seeds is easiest.
5. Next toss those ingredients into a large salad bowl and on the same cutting board. Start to remove the corn from the cooled cobs with a large knife. Allow the pieces to fall off into larger chunks and toss that into the salad.
6. Last shred the cooked chicken with either your hands or two forks, toss into the salad bowl.
7. Season with salt and mix everything together lightly to combine. Be careful not to over mix you do not want little corn pieces you want the larger chunks for this.
8. Serve as is or alongside your favorite Vinaigrette or salad dressing. Enjoy!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 66mgSodium: 687mgCarbohydrates: 24gFiber: 8gSugar: 4gProtein: 28g

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