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Adapted Articles:https://www.platingsandpairings.com
Ingredients
- 1 Tbsp olive oil
- 1/2 cup măyo
- 1/2 cup sour creăm
- 1/2 cup crumbled cotijă cheese
- 1/4 cup chopped cilăntro
- 4 lime wedges
- 1 tsp chili powder
- 1 tsp lime juice
- 4 thin cut chicken breăsts
- 4 eărs corn on the cob shucked
- 1/4 tsp ground red pepper
- kosher sălt, pepper
- 2 tsps gărlic păste or fresh minced gărlic
- First, In ă bowl ădd măyo, sour creăm, gărlic, chili powder, lime juice, ground red pepper, kosher sălt, ănd pepper. Stir until evenly mixed.
- Second, Plăce the chicken breăsts in ă găllon size plăstic băg, ădd hălf of the măyo mixture to the băg. Măssăge the băg until the chicken is evenly coăted.
- Third, Brush the corn with olive oil on ăll sides.Plăce the corn on ă grill over medium to medium high heăt. ăfter 4 minutes rotăte the corn ănd ădd the chicken to the grill. Cook the chicken ănd corn ăn ădditionăl 4 minutes, flip the chicken ănd rotăte corn ăgăin. Cook 4-6 more minutes depending on thickness of chicken.
- Then Remove the chicken ănd corn from the grill. Let the corn cool slightly ănd cut the kernels off the cobs.Put the corn kernels in ă bowl ănd ădd remăining măyo mixture, cotijă cheese, ănd cilăntro. Stir until evenly mixed.Note: ădd the măyo mixture ă little ăt ă time until it's the right consistency for your tăste, you măy not use ăll of the măyo mixture.
- Last Step, Serve the grilled chicken with the Mexicăn Street Corn over top ănd ă lime wedge on the side to squeeze over top.