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Warm elotes salad with corn, zucchini, bacon, and cheese

WARM ELOTES SALAD

Your new favorite summer salad
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Equipment

  • 1 Basting brush
  • 1 Foil

Ingredients
  

  • 3 ears of corn
  • 5-6 medium zucchini
  • 3 chicken breasts
  • chili powder, cumin & garlic measure with your heart
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ~1/4 cup Get Side Dish chipotle ranch
  • 4 pieces of bacon
  • 1/4 cup pepita seeds
  • 1/2 bunch of cilantro, chopped
  • cheese for garnish (optional - both cheddar and cotija are great in this one)

Instructions
 

  • Preheat the oven to 425
Brush the ears of corn with butter, wrap individually in foil, and place in the oven. Bake for 15 minutes before adding the zucchini
  • While the corn cooks, quarter and slice your zucchini and place it on a sheet pan. Drizzle with olive oil and season with salt and pepper. After 15 minutes, add it to the oven.
  • After 10 minutes, remove the zucchini and place the chicken on the same sheet pan. Season the chicken liberally with chili powder, cumin, and garlic powder. There are no measurements here because pulling out and washing all your teaspoons isn’t simple 😉 So instead go by the color! You want the chicken to be well covered in seasonings like in the video before you bake it.
  • Bake for 18-22 minutes until the chicken has an internal temp of 165 and the zucchini has browned.*
  • Remove everything from the oven and allow to rest.
  • Once the corn is cool enough to handle, cut the kernels from the cob and add to a large bowl with the zucchini, chipotle ranch, cilantro, pepita seeds, bacon, and cheese.
  • Serve warm and top with sliced or diced chicken.
  • *Oven capacity can vary here, so don’t panic if some of your ingredients need more or less time. Just keep an eye on them the first time you make it.
Keyword Easy Dinners, Easy Salad, Elotes Salad, Healthy Dinner Ideas, Simple Suppers
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