Grilled Mexican Street Corn (Elote) with Grilled Chicken Breasts.

Impress your guests with this ‘Oh-So-Fancy’ Grilled Mexican Street Corn (Elote) with ‘Fancy-Pants’ Grilled Chicken. Because regular corn on the cob and plain grilled chicken are just too basic for your culinary genius!

Ingredients:

For the Grilled Mexican Street Corn (Elote):

• 4-6 ears of fresh corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled queso fresco or grated Parmesan cheese
• 1 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon ground cumin
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Salt and black pepper to taste

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions:

For the Grilled Mexican Street Corn (Elote):

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the mayonnaise, sour cream or Mexican crema, half of the crumbled queso fresco or grated Parmesan cheese, chili powder, ground cumin, lime juice, salt, and black pepper to make the Elote sauce.
3. Grill the husked ears of corn directly on the grill, turning them occasionally, until they become slightly charred and cooked through, about 8-10 minutes.
4. Remove the grilled corn from the heat and brush each ear with the Elote sauce, making sure to coat them thoroughly.
5. Sprinkle the remaining crumbled queso fresco or grated Parmesan cheese over the Elote.
6. Garnish the Grilled Mexican Street Corn with chopped fresh cilantro.

For the Grilled Chicken:

1. In a bowl, mix together the olive oil, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to create the marinade for the chicken.
2. Add the chicken breasts to the marinade, ensuring they are coated evenly. Let the chicken marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the marinated chicken breasts on the preheated grill, cooking each side for about 5-7 minutes or until they reach an internal temperature of 165°F (74°C).

To serve:

Arrange the Grilled Corn (Elote) on a platter alongside the Grilled Chicken. You can serve the chicken breasts whole or slice them before serving and there you have it, my fellow foodie extraordinaires – a meal that’s so fantastically flavorful, it’ll make your taste buds dance the salsa!