Our Plans
Grilled Chicken and Elotes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Chicken and Elotes

Grilled Chicken and Elotes

with Smoky Roasted Potato Wedges

Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly spiced chicken and elotes – grilled Mexican-style street corn! These corn on the cobs are coated in creamy feta, zesty lime and smoky spices, and offer a fun twist on the standard buttered version.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

1 tbsp

Mexican Seasoning

2 unit

Corn on the Cob

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

460 g

Russet Potato

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

½ unit


Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol143 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Medium Bowl
Silicone Brush


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes, Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, husk corn. Zest half the lime, then cut half the lime into wedges (whole lime for 4 ppl). Stir together mayo, feta and lime zest in a small bowl. Season with salt and pepper, to taste. (NOTE: This is your elote sauce.)Reserve 1/2 tsp Mexican Seasoning (dbl for 4 ppl) in another small bowl.

Prep chicken and grill corn

Pat chicken dry with paper towels. Add chicken, remaining Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. When potatoes are almost halfway done, add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 12-14 min.

Grill chicken

Meanwhile, add chicken to the other side of the grill. Close lid and grill chicken, flipping once, until cooked through, 5-7 min per side.**

Finish elotes

When corn is done, transfer to a plate. Brush elote sauce all over corn. Sprinkle with reserved Mexican Seasoning.

Finish and serve

Divide chicken, elotes and potato wedges between plates. Serve any remaining elote sauce alongside for dipping. Squeeze a lime wedge over top, if desired.