It’s Memorial Day Weekend and I am finding other ways to enjoyed “grilled” corn off the cob and tossed with chili lime seasoning. This is grilled corn meets mexican street corn all in a summer salad and WOW, it is tasty! There is nothing fancy about this dish but I will tell you it’s seasonal, delicious and comes together quick. You can enjoy this on a salad, like I did or as a tasty side dish with fish, chicken or beef. Ok, let’s get to the good stuff! Again, this isn’t fancy but I loveeeeee adding fun touches to any dish I make.
1 ear of corn
1 tbsp Trader Joe’s Chili Lime Seasoning
Lettuce of choice (I used baby romaine and spring mix)
Homemade Crispy Chicken Nuggets (recipe coming soon!)
Dressing of choice
Start by cutting your corn off the cob – lay down on a cutting board and cut on the right hand side. Now use the flat portion as your guide and cut the remaining sides off. Add to a pan over medium low heat with some olive oil spray already in the pan. Add the Chili Lime Seasoning and toss until coated and corn is warm – about 2-3 minutes. Make sure you don’t let it burn!
Prepare your salad by adding the dressing to the bottom of the bowl. Then add your greens and toss to coat so all the lettuce has dressing on it. Top the salad with all of your toppings adding the warmed chili lime corn at the end. Enjoy!