End-of-Summer Sizzle: Zesty Grilled Chicken & Corn Salad for Labor Day! ☀️🌽

  

As Labor Day weekend approaches here in Ewing Township, it marks that bittersweet transition from long, sunny summer days to the cozy embrace of autumn. But before we fully dive into pumpkin spice and sweaters, let's fire up the grill one last time for a vibrant, flavorful meal that perfectly captures the essence of late summer!

This Zesty Grilled Chicken and Corn Salad is the ideal Labor Day dish. It’s light yet satisfying, packed with fresh ingredients, and features that irresistible smoky flavor from the grill. Plus, it's easy to make ahead, leaving you more time to relax and enjoy the holiday with friends and family.

Here's what you'll need:

For the Zesty Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced

For the Corn Salad:

• 3 ears of fresh corn, shucked (or 2 cups frozen corn, thawed)
• 1 red bell pepper, finely diced
• ½ red onion, finely diced
• ½ cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for a little kick!)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: ½ cup crumbled cotija cheese or feta cheese

Let's get grilling!

1.     Marinate the Chicken: In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, and minced garlic. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2.    Prep the Grill & Corn: Preheat your grill to medium-high heat. If using fresh corn, lightly brush the shucked ears with a little olive oil.

3.    Grill the Corn: Place the corn on the hot grill. Cook for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred. If using frozen corn, you can skip this step or quickly char it in a hot pan. Once cooled slightly, carefully cut the kernels off the cobs.

4.    Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Cook for 6-8 minutes per side (depending on thickness), or until cooked through and no longer pink in the center. Let the chicken rest for 5 minutes, then slice or dice it into bite-sized pieces.

5.    Assemble the Salad: In a large bowl, combine the grilled corn kernels, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño (if using). Add the cooked chicken.

6.    Dress & Serve: Drizzle the fresh lime juice and olive oil over the salad. Season with salt and pepper to taste. Toss gently to combine. If using, fold in the crumbled cheese.

Serve this vibrant Zesty Grilled Chicken and Corn Salad warm or at room temperature. It's a fantastic standalone meal or can be served alongside some tortilla chips or a simple green salad. This Labor Day, savor the last sweet moments of summer with this incredibly fresh and flavorful dish!