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Bacon-Wrapped Chicken with Mexican-Style Street Corn Salad

Craving Mexican tonight? We've packed all the robust flavours of elotes – or, street corn – into a delicious charred corn and pepper side salad, topped with feta and a creamy chive dressing. It's the perfect companion for garlicky bacon-wrapped chicken!

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BBQ labour-day
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 chicken breasts
  • 100 gr bacon strips
  • 113 gr corn kernels
  • 113 gr baby tomatoes
  • 7 gr chives
  • 3 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 350 gr red potato
  • 0.25 cups feta cheese, crumbled
  • 200 gr green bell pepper
  • 1 tsp garlic salt
  • 1.5 tbsp oil*
  • 0.125 tsp salt*
  • 0.25 tsp pepper*
  • 4 chicken breasts
  • 200 gr bacon strips
  • 227 gr corn kernels
  • 227 gr baby tomatoes
  • 14 gr chives
  • 6 tbsp sour cream
  • 4 tbsp mayonnaise
  • 2 tbsp white wine vinegar
  • 700 gr red potato
  • 0.5 cups feta cheese, crumbled
  • 400 gr green bell pepper
  • 1 tsp garlic salt
  • 3 tbsp oil*
  • 0.25 tsp salt*
  • 0.5 tsp pepper*

Instructions

  1. Before starting, preheat the oven to 450°F.
    Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
  2. Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Wrap 2 bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep bacon on chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.** Carefully wipe the pan clean.
  3. Meanwhile, halve tomatoes. Thinly slice chives. Core, then cut pepper into 1/2-inch pieces. Add mayo, sour cream, vinegar and half the chives to a medium bowl. Season with salt and pepper, then whisk to combine.
  4. When chicken is done, heat the same pan (from step 2) over medium-high. When hot, add peppers and corn to the dry pan. Cover and cook, stirring once halfway through, until veggies are 'charred' or dark golden-brown, 5-6 min. Remove from heat. Add tomatoes. Season with salt and pepper, then toss to combine.
  5. Divide street corn salad between plates. Drizzle half the dressing over corn salad, then sprinkle with feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle remaining chives over top. Serve remaining dressing on the side for dipping.