with Grilled Sweet Potatoes
Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly-spiced chicken and elotes – grilled Mexican-style street corn! This corn is grilled then mixed with creamy feta, zesty lime and smoky spices, and offers a fun twist on the standard buttered version.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Sweet Potato
2 unit(s)
Corn on the Cob
1 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Tomato
1 unit(s)
Mayonnaise
4 tbsp
Mexican Seasoning
1 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
2 tbsp
Salt
0.25 tsp
Sugar
0.063 tsp
Pepper
0.25 tsp
- Quarter sweet potatoes lengthwise.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- When boiling, reduce heat to medium-high. Simmer uncovered until almost tender, 6-7 min.
- Drain and set aside.
- Meanwhile, husk corn.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1-inch pieces.
- Pat chicken dry with paper towels.
- Add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and a pinch (2 pinches) of sugar to a small bowl. Season with salt and pepper, then stir to combine.
- Add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Add corn to one side of the grill. Add chicken to the other side of the grill.
- Close lid and grill, turning corn occasionally, until tender and grill marks form, 12-14 min.
- Grill chicken, flipping once, until cooked through, 5-6 min per side.**
- Transfer corn and chicken to a parchment-lined baking sheet.
- Meanwhile, add sweet potatoes to another parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
- Grill potatoes next to corn, flipping halfway through, until tender, 3-4 min per side.
- Transfer potatoes to the same baking sheet with corn and chicken.
- Add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli to a medium bowl.
- When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
- Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide chicken, salad and sweet potato wedges between plates.
- Sprinkle green onions over plate.
- Serve remaining lime aioli alongside for dipping.
- Squeeze a lime wedge over top, if desired.
740
kcal
Calories
45
g
Fat
8
g
Saturated Fat
51
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
35
g
Protein
165
mg
Cholesterol
1110
mg
Sodium
0.2
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Elotes-Inspired Corn Salad
with Elotes-Inspired Corn Salad
with Sweet Potatoes
with Sweet Potatoes
with Elotes-Inspired Corn Salad
