Hello interweb amigos!

You want a super tasty and easy dinner that has a latin flair?!?! Well you are in luck. This is one of our weekly go-to meals and can easily be transitioned into a big ol’ meal for a crowd. Serve it with rice and guacamole and you have a South of the Border Feast! Now you can make this all indoors in the oven/stove top or on the grill. It’s very flexible like that.

Delicioso Ingredients

• 1 lb chicken breasts (we used the thin sliced – if you use whole give them a few whacks (in between parchment or saran wrap) with a meat mallet or back of a skillet to thin them out a bit)
• 4 tablespoons fresh lemon juice
• Garlic (2 diced up cloves)
• Garlic Powder, S&P, Paprika, Olive Oil
• 2 large ears of corn, husks removed and corn cut in half
• 1 cup sour cream
• 1 small can chipotles in adobo
• lime (juice)
• Cotija cheese

It’s time to get cooking

First, let’s pre-heat your grill (if using oven, bake your chicken at 350 degrees F until cooked through – internal temp of 165 degrees)

The marinade for the chicken is so easy. In a large mixing bowl mix up the following:

• 8 tablespoons olive oil
• 4 tablespoons lemon juice
• 2 diced garlic cloves
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• Lots of S&P

Now whisk that dressing until well combined.

Add your chicken into the bowl and combine thoroughly. Really get that marinade in there. It should be a happy lemon garlic chicken pool of awesome. Cover the bowl with saran wrap and put it in the fridge. I left mine an hour before cooking but if you are short on time any time will do.

Next, let’s make the AMAZING chipotle crema for the street corn. Yes we are making corn that has no butter in it but I swear this is the most amazing corn you will have ever made your family.

In a small bowl combine 1 cup sour cream and 1 heaping tablespoon of the sauce from inside of the chipotles in adobo can. The peppers are spicy! If you use just the sauce and not the pepper you still get spice but not “holy cow someone give me water…or bread…or milk…stat!” spicy. If you are feeling courageous take one of the peppers out, dice up and throw it in. Be bold. Be Spicy. (I feel like that’s a marketing tag line for something…..)

Squeeze in some lime (we used a 1/2 lime) and hit it with lots of S&P. Combine and tah dah!

Wrap with saran wrap and let it get happy in the fridge. The longer it goes the better the ingredients come together.

Now the corn. In a small sauce pan add in your two corn ears, cut in half, and cover with water. Boil just a couple of minutes until the yellow starts to darken.

Flip over in the water if needed to get all sides. This is to cook them ever so slightly. Next we will hit it with some fire flavor.

But…before we flame our corn, go ahead and grill or bake your chicken. Ours took about 12 minutes on the grill. Or enough for the Dude in the Galley to finish 1 Coor’s Light. 🙂

Back to the corn! Over a flame (stove top or direct flame on a grill) flame char your corn. Make sure to use tongs and a pot holder to protect yourself. Let the corn just start to blister in some places. Pay attention because this goes very fast once it starts to blister. Trust me on this one, the flavor this makes is incredible.

Add corn skewers, rub the corn with some lime, drizzle the crema over the corn and top with cotija cheese. Seriously, if you’ve never had corn like this you may never want to eat it any other way. It’s AMAZING.

Plate up this super flavorful South of the Border inspired meal and let your friends and family thank you. You can also serve this with rice and guacamole to really make it a big treat. Hope you love this as much as we do. Enjoy!

xoxo Shawna