Add about ¼ of the cream sauce to the chicken to marinade. Marinade for at least 15 min. or up to 24 hours. Steam or boil corn for 3-4 minutes. Drain. Cut off the cob. Grill the chicken on medium heat for 4-6 minutes per side, until internal temp is 165. I put my chicken on a foil lined sheet, broil on high heat on the top rack for 4-6 minutes per side. Mix the corn with a scoop of sauce, cheese, and cilantro. Stir well. You might have enough sauce to use on the chicken as a topping also. Squeeze lime juice over the corn and chicken.
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