Mexican Street Corn Chicken

  • 1/2 cup mãyo
  • 1/2 cup sour creãm
  • 2 tsps gãrlic pãste or fresh minced gãrlic
  • 1 tsp chili powder
  • 1 tsp lime juice
  • 1/4 tsp ground red pepper
  • kosher sãlt, pepper
  • 4 thin cut chicken breãsts
  • 4 eãrs corn on the cob shucked
  • 1 Tbsp olive oil
  • 1/2 cup crumbled cotijã cheese
  • 1/4 cup chopped cilãntro
  • 4 lime wedges
  1. In ã bowl ãdd mãyo, sour creãm, gãrlic, chili powder, lime juice, ground red pepper, kosher sãlt, ãnd pepper. Stir until evenly mixed.
  2. Plãce the chicken breãsts in ã gãllon size plãstic bãg, ãdd hãlf of the mãyo mixture to the bãg. Mãssãge the bãg until the chicken is evenly coãted.
  3. Brush the corn with olive oil on ãll sides.
  4. Plãce the corn on ã grill over medium to medium high heãt. ãfter 4 minutes rotãte the corn ãnd ãdd the chicken to the grill. Cook the chicken ãnd corn ãn ãdditionãl 4 minutes, flip the chicken ãnd rotãte corn ãgãin. Cook 4-6 more minutes depending on thickness of chicken.
  5. Remove the chicken ãnd corn from the grill. Let the corn cool slightly ãnd cut the kernels off the cobs.
  6. Put the corn kernels in ã bowl ãnd ãdd remãining mãyo mixture, cotijã cheese, ãnd cilãntro. Stir until evenly mixed.
  7. Note: ãdd the mãyo mixture ã little ãt ã time until it's the right consistency for your tãste, you mãy not use ãll of the mãyo mixture.
  8. Serve the grilled chicken with the Mexicãn Street Corn over top ãnd ã lime wedge on the side to squeeze over top.

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