Mexican Street Corn Chicken **PREP**
Add about ¼ of the cream sauce to the chicken to marinade. Squish it around in the bag so the chicken is coated. Marinade at least 30 minutes. Husk and wash corn. Rub some oil on the corn cob. Grill on medium to medium high heat. Grill the chicken and the corn for 4-6 min. on each side until done. Cut the corn off the cob. Mix the sauce, cilantro, and cheese with the corn. Stir well. You might have enough sauce to use on the chicken as a topping also. Squeeze lime juice over the corn and chicken. (If you don’t want to grill the corn you can cut it off the cob and cook it with some oil in a skillet for 3-4 minutes)
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 510 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Cholesterol | 110 mg |
| Sodium | 760 mg |
| Total Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 38 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 10% • Potassium 12%
Ingredients
Chicken, corn, mayonnaise (soybean oil, egg yolks, vinegar, salt), sour cream (milk, cultures), cotija cheese or queso cheese (milk, cultures, salt, enzymes), cilantro, lime juice, garlic, chili powder, cayenne pepper, black pepper, salt.
Allergen Statement
Contains: Milk, Egg, Soy