Mexican Corn Riblet Salad

Recipe updates coming soon.

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?

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Recipe FAQ

📖 Recipe

Mexican Corn Riblet Salad

Jami Powell

Print Recipe Pin Recipe

Course Lunch, Main Course, Salad

Cuisine American

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)

Keyword barbecue, char crust, corn riblets, grill, riblets

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.

See more guidelines at USDA.gov.