*Honey Chipotle Chicken Tenders
-Marinade: honey, chipotle chiles in adobo, minced garlic, lime juice, salt, pepper
*Corn on the Cob
-peel off only the outermost layers of the husk. I used to think you HAD to soak the corn like this before you set it on the grill. Mexichef gave me all kinds of guff about this saying they NEVER soaked it "in Mexico"...blah, blah, la, la...okay, whatever you say...well, tail between my legs. He was so right. Enlist the kiddos if there are any around to do this easy-peeling task right outside by the grill. Mine WANT to do it...ASK to do it, so why not! On a separate note, I decided to start an "off topic" blog to post miscellaneous stuff like this that some people may not be interested in seeing...less foodie related (even though I always seem to end up back in the kitchen). Check it out if you're interested.
*TortillasNow, just give everything it's own time on the grill. Do the corn and poblanos first, then set them on the warming rack keep warm while cooking your meat. Throw on the tortillas toward the end.
Don't freak out...that corn is PERFECT! The husks are black, but the insides are smokey, sweet and perfectly tender. So, raise a toast to the gorgeous weather, time with family and friends and enjoy your grilled goodies! Salud! Yes, once I've pulled down the husk (the silks come right with it), I slather it in crema, squeeze a lime wedge all over it and sprinkle it with chile powder of some sort. I usually roll it in queso en polvo (basically powdered Mexican cheese), but I forgot to pick some up this time. Still killer.
From the leftover bounty, I decided to throw together 2 different kinds of South West Salads for lunch the next day (today).
Grilled Southwest Salad- 2 ways
2 corn tortillas
1 head Romaine
1/4 seedless cucumber
1 small tomato, cut into 1/4's lengthwise, then sliced thin into wedges
1-2 ears of corn on the cob, cooked on the grill
1/2-1 Poblano chile, roasted on the grill- peel, seed, chop
1 c. cooked black beans
grilled steak OR grilled chicken
lime for squeezing
shredded or crumbled cheese
for Lime Vinaigrette:
Juice of 2 limes
salt & pepper
First, cut tortillas in half. Stack on top of each other and cut into thin strips. Fry in shallow oil until crisp. Transfer to paper towel-lined plate to soak up grease and cool. Set aside.
Wash & dry Romaine. Chop it up and put in a large bowl. Slice the cucumber into thin slices and add to bowl.
Add the tomato. Slice the corn from the cobs and add to bowl.
Add the poblano. Add the black beans. Toss everything together.
Whisk together ingredients for the vinaigrette (ratio of 3 to 1, lime juice to oil). Pour over salad and toss well.
Place salad into serving bowls. Top with your choice of grilled Steak, cut into strips or grilled Chicken. Squeeze another lime wedge over the whole thing. Add some avocado, tortilla strips and cheese as garnish. Serve & enjoy!
This was a perfect salad for this hot & steamy weekend...I'm sending it over to Deb at Kahakai Kitchen for this week's edition of SOUPER SUNDAY...be sure to check out this week's other entries!
Don't forget to enter my giveaway...last day to enter is this coming Wednesday, the 27th of May!