Street Corn & Grilled Chicken
A great dish for enjoying outside during summer! Original recipe posted by @yourhomemadehealthy. Prep time took about 10 minutes. The chicken will need to marinate for at least 30 minutes! This feeds a family of 4 of three really hungry individuals. Total cook time was on grill was 15 minutes.
Ingredients
For Chicken:
3 boneless chicken breasts, cut in half to make 6 pieces
2 tablespoon olive oil
1 tablespoon agave, simple syrup, or honey
1/4 cup chopped cilantro
1/2 teaspoon garlic powder, onion powder, kosher salt, and chili powder
1/4 teaspoon smoked paprika
For Street Corn Salsa:
4 corn cobs, husk and silk removed
1 jalapeno, diced small
2 green onions, green parts only, thinly sliced
1 garlic clove, mined
2 tablespoon mayo
1 tablespoon olive oil
Zest and juice of 1 lime
1/4 teaspoon smoked paprika and kosher salt
1/4 cup chopped cilantro and crumbled cotija cheese
For Topping:
Additional crumbled cotija cheese
Fresh cilantro
Lime wedges
Mexican Crema if you are feeling crazy
Instructions:
Marinate chicken: Add chicken to a ziplock bag along with olive oil, fresh lime juice, agave or substitute, chopped cilantro, garlic powder, onion powder, chili powder, smoked paprika, and salt. Mix until the chicken is fully coated. Set aside for at least 30 minutes
While chicken marinates, make sauce for street corn salsa by adding jalapeno, green onions, garlic, mayo, oil, zest and juice of lime, smoked paprika, and salt to a medium bowl. Whisk to combine.
Preheat grill to 425 degrees F. Brush oil over the corn.
Add chicken to one side of the grill and corn to the other side. Cook untouched, with grill closed, for 5-7 minutes, then flip and cook on the other side for 5-7 minutes, or until the internal temp of the chicken reaches 165 degrees F.
Allow corn to cool for a few minutes, then carefully cut it off the cob. Add corn to the bowl with the may sauce.
Add chopped cilantro and cotija cheese to the corn mixture. Toss to combine.
To serve, place grilled chicken on a large platter. Spoon corn salsa over top. Garnish with cotija cheese, fresh cilantro, lime wedges, and a drizzle of Mexican crema.
