Step 1

Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.

Step 2

Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

Step 3

While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

Step 4

Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!