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No-Mayo Esquites (Mexican Street Corn Salad)<\/h3>\n
Makes 4 to 6 servings<\/p>\n
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- 1\/3 cup plain Greek yogurt<\/li>\n
- 1\/3 cup extra-virgin olive oil<\/li>\n
- Juice of 1 lemon<\/li>\n
- Juice of 1 lime<\/li>\n
- 2 tablespoons chopped fresh parsley leaves<\/li>\n
- 2 tablespoons Dijon mustard<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1\/2 teaspoon ground turmeric<\/li>\n
- Kosher salt and freshly ground black pepper<\/li>\n
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes<\/li>\n
- Delectable Chimichurri Sauce (Found Below), for serving (optional)<\/li>\n
- Creamy, Pour-It-on- Everything Feta Sauce (Found Below), for serving (optional)<\/li>\n<\/ul>\n<\/li>\n
Delectable Chimichurri Sauce<\/strong><\/p>\n
Makes about 1 1\/2 cups<\/p>\n
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- 1 cup lightly packed fresh parsley leaves<\/li>\n
- 1\/2 cup lightly packed fresh cilantro leaves<\/li>\n
- 1 medium shallot<\/li>\n
- 2 tablespoons white wine vinegar<\/li>\n
- 1 garlic clove<\/li>\n
- 1\/4 teaspoon kosher salt<\/li>\n
- 1\/4 teaspoon dried oregano<\/li>\n
- 1\/4 teaspoon smoked paprika<\/li>\n
- 1\/3 cup extra-virgin olive oil<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Creamy, Pour-It-on-Everything Feta Sauce<\/strong><\/p>\n
Makes about 1 cup<\/p>\n
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- 6 ounces feta cheese<\/li>\n
- 1\/3 cup milk of choice (dairy or nondairy)<\/li>\n
- 1 tablespoon fresh lemon juice<\/li>\n<\/ul>\n
For the No-Mayo Esquites (Mexican Street Corn Salad):<\/strong> In a large bowl, whisk together the yogurt, oil, lemon juice, lime juice, parsley, Dijon, garlic powder, onion powder, turmeric, and salt and pepper to taste. Add the cubed chicken and toss well to coat it in the marinade. Cover the bowl and refrigerate for at least 1 hour, and up to overnight.<\/p>\n
Preheat the oven to 400\u00b0F. Line a baking sheet with foil, set a wire rack over the baking sheet, and set aside.<\/p>\n
Using your hands (I like to use food-handling gloves here), assemble the skewers. Thread several pieces of chicken onto a metal skewer and set the skewer on the prepared rack. The amount of chicken per skewer will vary depending on the size of your skewers. Repeat with the remaining chicken.<\/p>\n
Roast the chicken until golden and slightly charred, and a middle piece measures an internal temperature of 165\u00b0F, anywhere from 20 to 35 minutes (again depending on the size of your skewers). If you like a little more char on your skewers, you can set them under the broiler for a few minutes at the end.<\/p>\n
Let the chicken cool slightly and serve with chimichurri and feta sauce, if desired.<\/p>\n
Delectable Chimichurri Sauce<\/strong><\/p>\n
In a food processor, add the parsley, cilantro, shallot, vinegar, garlic, salt, oregano, and smoked paprika and pulse until the herbs are very roughly chopped. Add the oil and continue pulsing until the mixture has a loose, saucy consistency.<\/p>\n
Store in an airtight container in the fridge for up to 5 days.<\/p>\n
Creamy, Pour-It-on-Everything Feta Sauce<\/strong><\/p>\n
In a food processor, add the feta, milk, and lemon juice and process until completely smooth.<\/p>\n
Store in an airtight container in the refrigerator for up to 1 week.<\/p>\n
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