with 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. Ingredients: Corn • Sweet potato • Chicken thighs • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic • Green onion.
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
0.5 unit(s)
Tomato
1 unit(s)
Mayonnaise
4 tbsp
Mexican Seasoning
8 g
Feta Cheese, crumbled
0.25 cup
Oil
2 tbsp
Salt
0.25 tsp
Sugar
0.13 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill over medium-high heat (approx. 450°F).
- Quarter sweet potatoes lengthwise.
- To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
- 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 servings). Cut any remaining lime into wedges.
- Cut tomato into 1-inch pieces.
- Pat chicken dry with paper towels.
- To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- To one side of the grill, add corn.
- Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
- Meanwhile, to the other side of the grill, add chicken.
- Grill chicken for 5-6 min per side, until cooked through.**
- Transfer corn and chicken to a parchment-lined baking sheet.
- Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
- Grill sweet potatoes next to corn, for 3-4 min per side, until tender.
- Transfer sweet potatoes to the same baking sheet with corn and chicken.
- To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
- When corn is cool enough to handle, place corn on its side, then 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 top.
- Serve remaining lime aioli alongside for dipping.
- Squeeze a lime wedge over top, if you like.
740
kcal
Calories
46
g
Fat
8
g
Saturated Fat
51
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
35
g
Protein
165
mg
Cholesterol
1120
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 Elotes-Inspired Corn Salad
with Sweet Potatoes
with Sweet Potatoes
