- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Air Fryer Street Corn Chicken Salad combine the bold, zesty flavors of street corn and perfectly cooked chicken for a salad that has a balance of textures and tastes.
The air fryer is a great choice for this salad because it allows you to cook both the corn on the cob and the chicken simultaneously, saving time and effort. The even circulation of hot air ensures that the corn gets a nice, charred finish while the chicken cooks to juicy perfection.
Helpful Tips
- Zest the Lime: Using the zest of the lime adds a burst of fresh flavor.
- Use Fresh Corn: For the best flavor, cook the corn on the cob before cutting off the kernels. This adds a smoky, charred element that complements the salad perfectly.
- Assemble Just Before Serving: To keep the salad crisp and vibrant, combine the ingredients right before serving. This prevents the lettuce from wilting and ensures each bite is fresh and crunchy.
Like this recipe? We’d love for you to share it with your friends on social media. For more great recipes, follow us on Pinterest and Facebook, where we share our recipes daily.
Air Fryer Street Corn Chicken Salad
Equipment
Ingredients
- 3 ears corn cleaned
- 2 boneless skinless chicken thighs
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (2 g) paprika
- Salt and pepper for seasoning
- 3 cups (141 g) romaine lettuce chopped
- 1/4 cup (4 g) fresh cilantro chopped
- 1/4 cup (38 g) cotija cheese crumbled
- 1 medium jalapeno
- 3 tablespoons (44 ml) mayonnaise
- 2 teaspoons (10 ml) freshly-squeezed lime juice
- 1/4 teaspoon (0.5 g) chili powder
- 1/4 teaspoon (0.5 g) lime zest grated
Instructions
- Mix the olive oil and paprika in a bowl. Brush the mixture onto the corn cobs and the chicken. Season all with salt and pepper.
- Place the corn in the air fryer basket. If you have room, you can cook the chicken at the same time. If not, cook the corn first, then the chicken.
- Air fry the corn on 400° F(205°C) for 6 minutes, turning once during cooking.
- Air fry the chicken on 400° F for 10 minutes, flipping halfway through. Check to make sure the internal temperature has reached 165° F(75°C).
- Transfer the corn and chicken to a cutting board to cool. Once cooled, cut the corn off the cob and chop the chicken.
- Arrange the romaine lettuce, cilantro, cotija cheese, corn, chicken, and jalapeno in a bowl.
- Mix together the mayonnaise, lime juice and chili powder until smooth.
- Pour the dressing over the salad and toss to combine. Grate the lime zest over the salad before serving.
Notes
- Using the zest of the lime adds a burst of fresh flavor.
- For the best flavor, cook the corn on the cob before cutting off the kernels. This adds a smoky, charred element that complements the salad perfectly.
- To keep the salad crisp and vibrant, combine the ingredients right before serving. This prevents the lettuce from wilting and ensures each bite is fresh and crunchy.
All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.
Nutrition
YOU MIGHT ALSO LIKE
Angela is a talented home cook and passionate advocate for healthy, flavorful cooking in the air fryer. She shares her favorite air fryer recipes and helpful tips for using this versatile kitchen appliance to create delicious, nutritious meals.