Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Morning Mix Recipe: Spicy Corn, Chicken & Avocado Salad

Spicy Roasted Corn, Chicken & Avocado Salad

Spicy Roasted Corn, Chicken & Avocado Salad

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Spicy Roasted Corn, Chicken & Avocado Salad. This easy salad adds a few fresh ingredients and a quick homemade dressing to liven up that store-bought rotisserie or leftover chicken. Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.

Spicy Roasted Corn, Chicken & Avocado Salad
Yield: 4 servings

2 tablespoons fresh lime juice
1 teaspoon chili powder
Sea salt to taste
4 ears fresh sweet corn, husk and silk removed
2 cups diced cooked chicken
1 cup halved grape tomatoes
1/4 cup thinly sliced or shaved radishes
2 fully ripened Hass avocados, halved, pitted and peeled (yes, I know that’s not a Florida avocado, but our season doesn’t kick in again until June)
4 cups mixed salad greens in bite-sized pieces
Spicy salad dressing:
1/2 cup bottled vinaigrette dressing
1 teaspoon chili powder
1⁄8 teaspoon each: ground cumin and ground cayenne pepper

1. Whisk 1 teaspoon chili powder, ground cumin and cayenne pepper into 1/2 cup vinaigrette dressing; set aside. Preheat broiler to high.
2. In a small cup, combine lime juice, 1 teaspoon chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7-10 minutes. Cool.
3. Combine, chicken, tomatoes and radishes. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture. Add 1/4 cup pf the dressing; toss gently.
4. Cut two or three 1/4-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.
5. Divide salad greens among 4 dinner plates. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing.

ADAPTED FROM THE SWEET CORN COUNCIL

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