Grilling is Great: Grilled Chicken with Mexican Street Corn

Grilling was made for summer, it really was. I’ve noticed that I have been putting up a lot of oven-required recipes up and thought I should focus away a bit for the rest of the summer. Tonight’s menu was the perfect opportunity: Grilled Chicken with Mexican Street Corn and Grilled Vegetables. No Grill? No fear! Go to a local park with some friends and a bag of charcoal or invest in a grill pan for around $30- your hot dogs will forever appreciate it.

Mexican Street Corn

  • 4-5 Ears of Corn (1-2 if you aren’t eating with friends)

For Topping:

  • 1/4 cup Sour Cream
  • 1/4 cup Greek Yogurt
  • Juice of 1/2 Lime
  • Some chopped parsely
  • Grated Parmesan Cheese
  1. Put the corn on a medium-heat grill for about 5 minutes, turning the corn around so that it grills evenly around each side – you could leave the corn in the husks or shuck them
  2. In a bowl, mix together the topping ingredients (except for parmesan)
  3. Brush mixture on hot corn, sprinkle grated parmesan on top and enjoy the deliciousness!

Grilled vegetables are scrumptious in the summer- I like to pour vinegar-based salad dressings on them 🙂 The above is grilled baby peppers and onions on kebab skewers (you can use wooden bamboo ones from the dollar store, too).


Categories: Uncategorized

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid.

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