Sunny Dog Cheese Mexican Grilled Corn Salad and Pollo Asado Tacos

Recipe Creator: Zimmy's Nook

These are two fun and flavourful recipes created by Zimmy's Nook! Pollo Asado Tacos featuring our Spicy Dill Pickle Monterey Jack is paired with juicy marinated chicken, creamy slaw, Pico de Gallo, guac, and cilantro. Enjoy with a side of fresh Mexican Grilled Corn Salad made with Sunny Dog Herbs & Garlic Cheddar cheese, fresh veggies, and spices in a creamy dressing. This delicious combo will take your tastebuds on an adventure! Recipes in bio.


Mexican Grilled Corn Salad

  • 2 cups Sunny Dog Barkin' Herb & Garlic Cheddar, small dice/crumbled
  • 3 tablespoons sour cream (or yogurt)
  • 3 tablespoons mayonnaise
  • 4 tablespoons lime juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon salt
  • 6 cups corn (about 8 ears, cut from the cob)
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1/2 small red onion, finely chopped
  • 2 jalapeños, diced (seeds optional)
  • 5 green onions, chopped
  • 1/2 cup fresh cilantro, chopped

Pollo Asado Tacos with a Baja Twist

Pollo asado marinade

  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 3 tablespoons olive oil
  • 1/4 cup cilantro stems, chopped
  • 1 tablespoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/4 cup tequila (optional)

Cabbage Slaw

  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon hot sauce
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon minced jalapeño, seeds optional
  • ¼ teaspoon kosher salt
  • 3 cups shredded green cabbage

1 cup Pico de Gallo (homemade or store bought)
1 cup guacamole (homemade or store bought)


Mexican Grilled Corn Salad

  1. In small bowl add the sour cream, mayonnaise, lime juice, cumin, paprika, salt and pepper. Mix until combined and set aside.
  2. Preheat the grill to medium-high.
  3. Brush the corn with olive oil.
  4. Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
  5. When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
  6. Add half of the cheese, bell pepper, onion, jalapeños, green onions, and cilantro to the corn and mix well.
  7. Next add the sour cream mixture and stir until all the ingredients are incorporated.
  8. Sprinkle the remaining cheese over the top and serve.

Pollo Asado Tacos with a Baja Twist

  1. In a large bowl, mix the marinade ingredients together. Place the chicken in the bowl and submerge into the marinade. Refrigerate for 2 to 3 hours.
  2. Add all the Cabbage Slaw ingredients (except the cabbage) into a mini food processor and blitz to combine. Place the shredded cabbage in a bowl and pour over the dressing. Toss to combine. Refrigerate until ready to serve.
  3. Preheat the grill on medium-high. Remove the chicken from the marinade and let the excess marinade drip off. Grill for 4 to 5 minutes per side until the chicken is charred and the internal temperature has reached 175°F. Remove the chicken to a cutting board and let rest for 5 to 10 minutes.
  4. Slice the chicken into small cubes and place in a bowl. Stir in half of the grated cheese and mix to combine.
  5. To assemble the tacos, layer the cabbage slaw on a warm tortilla. Next add some chicken, shredded cheese, guacamole, Pico de Gallo and finish off with cilantro.