Mexican Street Corn Salad Sandwiches
I took all the flavors I love from Mexican street corn and put them into chicken salad to make these delightful sandwiches. I'll be making these all summer! —Adam Miller, Milwaukee, Wisconsin
Ingredients
- 2 fresh corn cobs
- 1 jalapeno pepper
- 1 cup mayonnaise
- 4 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 4 cups shredded grilled chicken breast
- 1/4 cup thinly sliced green onions
- 6 Telera or soft rolls, split
- 1/3 cup Cotija cheese
- Tajin seasoning, to taste
Directions
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1Prepare grill for medium direct heat. Add corn; cover and cook until lightly browned and tender, 10-12 minutes, turning occasionally. During the last three minutes, add jalapeno, rotating until all sides are blistered and blackened. Remove corn and pepper to a cutting board. Cool slightly, cut corn from cobs. Remove stem and seeds from jalapeno; roughly chop.
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2In a large bowl, whisk together mayonnaise, lime juice, cilantro, garlic powder, chili powder and paprika. Add chicken, green onions, grilled corn and jalapeno; toss to coat.
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3Divide mixture over roll bottoms. Sprinkle with Cotija cheese and Tajin seasoning; replace roll tops.
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