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Grilled Mexican Street Corn And Chicken Kabobs
Yield: 8
SMF Kitchen
@smfchicken
00:15
Prep
02:00
Marinate
00:10
Cook
02:25
Total Time
Ingredients & Directions
Directions
Chicken Kabobs
2 tablespoons
orange juice
1 tablespoon
fajita seasoning mix*
2 lbs
24
2" segments of fresh corn on the cob
12
jalapenos, cut in half and seeds removed***
1/2 cup
sour cream or Greek yogurt
2 tablespoons
fresh cilantro, chopped
1 teaspoon
lime zest
cotija cheese, crumbled
Tajin seasoning
- Combine the orange juice and fajita seasoning mix in a resealable disposable bag or a bowl and toss chicken pieces in mixture.
- Refrigerate to marinate for at least 2 hours or overnight.
- If using wooden skewers, make sure to soak them for at least 30 minutes before assembling the skewers.
- Preheat grill to medium heat.
- Assemble skewers by alternating chicken, corn and peppers on each skewer, repeating until skewers are almost filled.
- Lightly brush or spray the corn pieces and pepper pieces on each skewer with oil. Season corn with salt and pepper if desired.
- Grill the kabobs for about 8-10 minutes with grill lid closed, turning occasionally.
- While kabobs are cooking, mix together the sour cream, cilantro and lime zest in a bowl and set aside until kabobs come off the grill.
- Once chicken pieces reach 165 degrees, remove from grill and place on a serving platter.
- Immediately spoon sour cream mixture over the corn pieces and sprinkle with crumbled cotija cheese and Tajin.
*We used Kinder's Mexican Seasoning-Fajita Blend
**If you can't find already cut up chunks of chicken, cut boneless skinless breasts or thighs into 2" chunks for the recipe.
- ***Substitute with a less spicy pepper if desired, either using a sweet pepper of similar size or cut pepper into 2" pieces.
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Grilled Mexican Street Corn And Chicken Kabobs
SMF Kitchen
@smfchicken
Yield: 8
00:15
Prep
02:00
Marinate
00:10
Cook
02:25 Total Time
Ingredients
Directions
Chicken Kabobs
2 tablespoons
orange juice
1 tablespoon
fajita seasoning mix*
2 lbs
24
2" segments of fresh corn on the cob
12
jalapenos, cut in half and seeds removed***
1/2 cup
sour cream or Greek yogurt
2 tablespoons
fresh cilantro, chopped
1 teaspoon
lime zest
cotija cheese, crumbled
Tajin seasoning
- Combine the orange juice and fajita seasoning mix in a resealable disposable bag or a bowl and toss chicken pieces in mixture.
- Refrigerate to marinate for at least 2 hours or overnight.
- If using wooden skewers, make sure to soak them for at least 30 minutes before assembling the skewers.
- Preheat grill to medium heat.
- Assemble skewers by alternating chicken, corn and peppers on each skewer, repeating until skewers are almost filled.
- Lightly brush or spray the corn pieces and pepper pieces on each skewer with oil. Season corn with salt and pepper if desired.
- Grill the kabobs for about 8-10 minutes with grill lid closed, turning occasionally.
- While kabobs are cooking, mix together the sour cream, cilantro and lime zest in a bowl and set aside until kabobs come off the grill.
- Once chicken pieces reach 165 degrees, remove from grill and place on a serving platter.
- Immediately spoon sour cream mixture over the corn pieces and sprinkle with crumbled cotija cheese and Tajin.
- ***Substitute with a less spicy pepper if desired, either using a sweet pepper of similar size or cut pepper into 2" pieces.
