It almost never fails … when you want to make something delicious and timely, simply stop at your local produce market and you will find inspiration! For some reason, the jalapeño peppers sitting right next to the fresh, ripe peaches gave me an idea for a peach-jalapeño salad, which I will dive into later in the summer as fresh, ripe peaches grace the markets with their presence. But, for now, it was the aisle chock full of fresh corn and gorgeous locally-grown tomatoes that called to me and this salad came together for dinner one night. This dish is also a great way to use any leftover barbecued chicken and corn that you might have in the refrigerator. And, if you plan to make those anyway, why not just toss on a few extra ears of corn and a chicken breast or two, and you will have your salad practically prepared ahead of time.
Servings 5as a main lunch dish and 8 as a side dish
Ingredients
Salad
Corn Preparation:
6ears cornprecooked on the grill and cooled
2tablespoonscanola oil
3teaspoonsCajun spice
1teaspoonlemon pepper
¼teaspooncayenne pepper
Remaining salad ingredients:
4largetomatoescut into bite-sized pieces
1/4cupminced parsley or cilantro
2chicken breastsgrilled and cut into bite-sized pieces
2slicesbaconchopped
2avocadoscut into bite-sized pieces
½cupgrated sharp white or yellow cheddar
1teaspoonTajin spice
Garnishes: tomato wedges, avocado slices, extra grated cheddar and sprigs of parsley
Dressing - In a jar with a tight-fitting lid combine and shake well:
1/3cupred wine vinegar
1/3cupsalsa
2teaspoonsof your favorite hot sauce
½lime juice
2/3cupolive oil
Instructions
Brush corn with canola oil and season with Cajun spice, lemon pepper and cayenne. Barbecue corn over medium heat for approximately 8 minutes, rotating four times to grill each side of the corn. Cool completely and then cut corn off the cobs. Set aside. Can be done a few days ahead of time.
When ready to make the salad, combine corn with remaining salad ingredients. Season with Tajin and toss with dressing. Garnish with extra tomato wedges, avocado slices, cheese and a sprig of parsley.