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Ingredients
- Chicken
- Char Crust Southwest Chipotle Dry Rub
- Lettuce
- Cucumber
- Peppers
- Parsley
- Salt
- Pepper
Corn Riblets
- Corn
- Mayonnaise
- Sour cream
- Cotija cheese
- Cilantro
- Lime
- Paprika
- Olive oil
- Salt
- Pepper
See recipe card for quantities.
Substitutions
Variations
Equipment
- Salad bowl
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Knife
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Storage
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
Top tips
Buy pre-washed and ready to eat lettuce to save time.
Have leftover ingredients?
In the mood for a similar dish?
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Recipe FAQ
📖 Recipe

Mexican Corn Riblet Salad
Equipment
- salad bowl
- salad tongs
- colander
- oil and vinegar dispensers
- knife
- frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Ingredients
- Chicken
- Char Crust Southwest Chipotle Dry Rub
- Lettuce
- Cucumber
- Peppers
- Parsley
- Salt (or to taste)
- Pepper (or to taste)
Corn Riblets
- Corn
- Mayonnaise
- Sour cream
- Cotija cheese
- Cilantro
- Lime
- Paprika
- Olive oil
- Salt (or to taste)
- Pepper (or to taste)
Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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