Mexican Street Corn Saladzza
- Category Dinner
- Cook Time 00:10:00
- Prep Time 00:15:00
- Cuisine Pizza
Ingredients
- 1 Angelic Bakehouse Thin & Crispy Pizza Crust, grilled
- 4 chicken thighs (boneless/skinless)
- 2 tbsp Adobo sauce
- 3 ears corn on the cobb
- 1 cup cilantro lime sour cream
- 2 scallions, sliced
- 2 oz mixed greens (Gem, Red Oak)
- 1/2 cup radish, shredded
- 1/2 cup cotija, shredded
- 1/4 cup pickled red onions
- 1/4 honey lime vinaigrette
- 1 cup sour cream
- 1 bunch cilantro, leaves only
- 1 tbsp lime zest (~1 lime)
- 1 tsp salt
- 1/2 tsp cumin
- 1 tsp Adobo sauce
- 1 tbsp honey
- 1/2 tsp lime zest
- 1/4 cup lime juice (~1 lime)
- 1/2 tsp salt
- 1/2 cup olive oil
Instructions
- Marinate the chicken thighs in Adobo sauce for 4-6 hours refrigerated
- Remove all but the very last layer of husk from the corn on the cobb
- Pre-heat grill
- When the grill is hot, place the corn as close to the flame (if gas, or directly on the coals if charcoal) as possible and cook for approximately 1 minute on each of four sides
- Remove from the grill and cool. When cool, remove the remaining husk and cut the kernels off the cobb
- Mix with the Cilantro Lime Sour Cream and set aside
- After cooking the corn, lightly coat the marinated chicken thighs with oil and grill until cooked (about 5-6 minutes). Set aside to cool then place into strips for final assembly
- Brush the crust with 1/2 tsp of oil on each side and cook on the grill or in oven until golden brown and crispy (about 4 minutes)
- After the Thin & Crispy Pizza Crust is cooked, spread the ‘street corn’ mixture over the entire crust in an even layer
- Sprinkle sliced scallions on top of the street corn mixture
- Place the mixed greens on top of the scallions along with the shredded radish, cotija, and pickled red onion
- Drizzle with Honey Lime Vinaigrette and serve!
Featured Products
Thin & Crispy Whole Grain Personal Pizza Crust
Product details