1 (11 ounce) can mexican-style corn, drained and divided (1/4 cup for the patties and the remainder for the relish below) |
1 (4 1/2 ounce) can chopped green chilies, drained and divided (1 tsp for the patties and the remainder for the relish below) |
1 cup dry breadcrumbs, divided |
2 large eggs, divided |
4 cups chopped cooked chicken |
1/3 cup jarred roasted red pepper, drained and chopped |
1/3 cup chopped red onion |
1/4 cup mayonnaise |
2 1/2 teaspoons dijon mustard |
2 teaspoons herb-and-spice seasoning or 2 teaspoons salt and pepper |
2 teaspoons chopped fresh basil |
2 teaspoons chopped fresh cilantro |
2 1/2 tablespoons olive oil |
romaine lettuce leaf |
sour cream |
corn (use the remainder reserved corn from recipe above) |
chopped green chili (use the remainder reserved chiles from recipe above) |
1 1/2 cups seeded and chopped plum tomatoes |
1/3 cup chopped red onion |
1/4 cup chopped jarred roasted red pepper |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh cilantro |
1 1/2 tablespoons red wine vinegar |
1 tablespoon olive oil |
salt and pepper |
