Mexican Street Corn Salad Sandwiches

Name: Mexican Street Corn Salad Sandwiches
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: North America, Mexican
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

Total Time Prep: 25 min. Cook: 15 min. + chilling

Yield 6 servings

Test Kitchen Approved

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

Prepare 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.
In 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.
Divide mixture over roll bottoms. Sprinkle with Cotija cheese and Tajin seasoning; replace roll tops.

Nutrition Facts

1 sandwich: 655 calories, 38g fat (7g saturated fat), 103mg cholesterol, 681mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 36g protein.