Grilled Chicken and Elotes-Inspired Salad

Name: Grilled Chicken and Elotes-Inspired Salad with Sweet Potatoes
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 280 g Chicken Thighs; 2 unit(s) Sweet Potato; 1 unit(s) Corn on the Cob; 1 unit(s) Garlic, cloves; 1 unit(s) Green Onion; ½ unit(s) Lime; 1 unit(s) Tomato; 4 tbsp Mayonnaise; 8 g Mexican Seasoning; ¼ cup Feta Cheese, crumbled; 2 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Sugar*; ¼ tsp Pepper*

with Sweet Potatoes

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Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly spiced chicken and elotes – grilled Mexican-style street corn! This corn is grilled, then mixed with creamy feta, zesty lime and smoky spices, and offers a fun twist on the standard buttered version.

Allergens:

Egg

•Senf

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 unit(s)

Sweet Potato

1 unit(s)

Corn on the Cob

1 unit(s)

Garlic, cloves

1 unit(s)

Green Onion

½ unit(s)

Lime

1 unit(s)

Tomato

4 tbsp

Mayonnaise

8 g

Mexican Seasoning

¼ cup

Feta Cheese, crumbled

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values

Calories740 kcal

Fat46 g

Saturated Fat8 g

Carbohydrate50 g

Sugar13 g

Dietary Fiber8 g

Protein35 g

Cholesterol165 mg

Sodium1110 mg

Trans Fat0.2 g

Potassium1250 mg

Calcium150 mg

Iron3.5 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.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Zester

•Small Bowl

•Parchment Paper

•Baking Sheet

•Medium Bowl

Cooking Steps

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill over medium-high heat (approx. 450°F).
Quarter sweet potatoes lengthwise.
To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
Drain and set aside.

Meanwhile, husk corn.
Peel, then mince or grate garlic.
Thinly slice green onion.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
Cut tomato into 1-inch pieces.
Pat chicken dry with paper towels.
To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
To one side of the grill, add corn.
Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
Meanwhile, to the other side of the grill, add chicken.
Grill chicken for 5-6 min per side, until cooked through.**
Transfer corn and chicken to a parchment-lined baking sheet.

Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
Grill sweet potatoes next to corn, for 3-4 min per side, until tender.
Transfer sweet potatoes to the same baking sheet with corn and chicken.

To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.