This food photography and recipe is by Jami at Powell Family Cooking.
For the Chicken:
1 chicken breast, Char Crust Southwest Chipotle Dry Rub
For the Corn Riblets:
1 ear of corn, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup cotija cheese, 1/4 cup fresh cilantro, 1 Lime, 1 tsp paprika, Salt and pepper to taste, 1 T extra virgin olive oil
For the Salad:
I romaine heart, I small snacking cucumber, 1/2 jalapeño pepper, 1/2 anaheim pepper, 1/2 tsp dried parsley, 1/4 tsp ground pepper
Chicken: Preheat grill to medium high. Coat chicken in Southwest Chipotle Dry Rub to evenly coat both sides. Grill for 5-7 minutes per side until chicken reaches a safe internal temperature of 165 degrees.
Corn Riblets: Shuck and wash corn. Cut corn in half down the middle (lengthwise), and then cut in half again. Drizzle olive oil, paprika, and salt and pepper over riblets. Toss to coat, then place on a preheated grill (400 degrees) or in an air fryer for 10-14 minutes until curled and slightly brown.
In a small bowl combine 1/4 cup sour cream with 1/4 cup mayonnaise. Add juice of one lime and mix thoroughly. In a separate bowl, crumble the cotija cheese. Dip corn riblets into the sour cream and mayonnaise mixture, then into the cotija cheese. Dice cilantro finely and sprinkle on top of the riblets along with a pinch of paprika.
Salad: Wash and tear lettuce. Dice cucumber and peppers. Arrange salad with corn riblets, grilled and sliced Southwest Chipotle Char Crust chicken, and diced vegetables. Sprinkle dried parsley and pepper on top. Optional (if desired) add more cilantro and cotija cheese for garnish.