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Grilled Chicken Breasts and Elotes-Inspired Salad
Grill
Free Griddle Contest
Grilled Chicken Breasts and Elotes-Inspired Salad

with Grilled Sweet Potato Wedges

Difficulty: 2/3
Mexican

Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly-spiced chicken and elotes – grilled Mexican-style street corn! These corn on the cobs are coated in creamy feta, zesty lime and smoky spices, and offer a fun twist on the standard buttered version.

Allergens

Mustard
Milk
Egg

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Medium Pot
Medium Bowl
Colander

Tags

Free Griddle Contest
Summer-spread
SEO
Ingredients
Chicken Breasts

Chicken Breasts

2 unit

Mexican Seasoning

Mexican Seasoning

1 tbsp

Corn on the Cob

Corn on the Cob

1 unit

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Mayonnaise

Mayonnaise

4 tbsp

Sweet Potato

Sweet Potato

340 g

Lime

Lime

0.5 unit

Oil

Oil

2 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.25 tsp

Green Onion

Green Onion

1 unit

Garlic, cloves

Garlic, cloves

1 unit

Sugar

Sugar

0.063 tsp

Tomato

Tomato

80 g

Preparation
1
Parboil sweet potatoes

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Quarter sweet potatoes lengthwise.Add sweet potatoes, 1 tsp salt and enough water to cover (by about 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.

2
Prep and make lime aioli

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, to taste, then stir to combine.

3
Prep chicken and grill

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 baking sheet.

4
Grill potatoes

Meanwhile, add potatoes to a 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.

5
Finish salad

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 the corn on its side, cut kernels from the cob, turning cob as you go.Add corn to the bowl with tomatoes. Season with salt and pepper, to taste, then toss to combine.

6
Finish and serve

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.

Nutrition per serving

760

kcal

Calories

43

g

Fat

7

g

Saturated Fat

50

g

Carbohydrate

13

g

Sugar

8

g

Dietary Fiber

46

g

Protein

146

mg

Cholesterol

970

mg

Sodium

Grilled Chicken Breasts and Elotes-Inspired Salad
Grill

with Grilled Sweet Potato Wedges

10 min 2/3
Discovery
Grilled Chicken Breast and Elotes-Inspired Salad
Grill
10 min 2/3
Discovery
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