Savory Grilled Chicken and Corn Salad

Name: Savory Grilled Chicken and Corn Salad
Prep time: 10 min
Cook time: 16 min
Yield: 4
Cuisine: American,
Ingredients: 1/4 cup Flavor Maker Chicken Topping Seasoning; 1/3 cup oil; 2 tbsps white vinegar; 2 pounds boneless skinless chicken thighs; 2 ears corn husks and silk strands removed; 1/3 cup sour cream; 5 cherry tomatoes quartered; 3 tbsps chopped red onion; 2 tbsps finely chopped cilantro; 2 tbsps lime juice; 1 tbsp pure maple syrup; 1 tsp Flavor Maker Chicken Topping Seasoning

McCormick® Flavor Maker Chicken Topping Seasoning lends an im-peck-ably salty and savory flavor to this quick and easy grilled chicken and corn salad. So delicious, you’ll never say “chicken for dinner again?” again.

10m

PREP TIME

16m

COOK TIME

247

CALORIES

12

INGREDIENTS

Servings: 4

Ingredients

Grilled Chicken
1/4 cup Flavor Maker Chicken Topping Seasoning
1/3 cup oil
2 tablespoons white vinegar
2 pounds boneless skinless chicken thighs
Creamy Corn Salad
2 ears corn, husks and silk strands removed
1/3 cup sour cream
5 cherry tomatoes, quartered
3 tablespoons chopped red onion
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
1 tablespoon pure maple syrup
1 teaspoon Flavor Maker Chicken Topping Seasoning

KEY PRODUCTS

INSTRUCTIONS

1 Mix Flavor Maker Seasoning, oil and vinegar in small bowl until well blended. Reserve 2 tablespoons marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2 Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.
3 Meanwhile, for the Corn Salad, place corn on grill; close lid. Grill over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Let cool slightly. Carefully cut kernels from cobs.
4 Mix grilled corn with remaining Salad ingredients in medium bowl. Serve warm with Grilled Chicken.

Test Kitchen Tip: Substitute 1 cup whole corn kernels in place of corn on the cob. Cook in cast iron skillet on grill, or large nonstick skillet on stovetop until lightly charred.