Festival Classic Dinner – Street Corn and Smoky BBQ Chicken Skewers

Allergens

Dairy, Soy (in BBQ sauce), Gluten (in BBQ sauce, if using store-bought)

Ingredients

• 4 large ears of corn, husks removed and silks removed 3 tablespoons mayonnaise 1/2 cup sour cream 1 teaspoon chili powder 1/2 teaspoon ground cumin Salt and black pepper, to taste 2 tablespoons freshly grated Parmesan cheese 1/4 cup crumbled cotija cheese 1/2 cup fresh cilantro leaves, chopped 4 chicken breast tenderloins 1/2 cup your favorite BBQ sauce

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, mix together mayonnaise, sour cream, chili powder, cumin, salt, and black pepper. Set aside.
3. Brush corn with 1 tablespoon of oil and season with salt and pepper. Grill for 8 minutes, turning every 2 minutes, until slightly charred. Remove from grill and brush with the mayonnaise mixture, then sprinkle with Parmesan and cotija cheese. Return to grill for 2 minutes to melt cheeses.
4. Brush chicken tenderloins with BBQ sauce and season with salt and pepper. Grill for 4 5 minutes per side or until cooked through. Remove from the grill and let rest for 5 minutes. Slice into strips.
5. Serve corn alongside BBQ chicken skewers, garnished with fresh cilantro leaves.

Chef’s Insight

Feel free to add more heat by incorporating jalapeños into the mayo mixture or using a spicier BBQ sauce.

Notes

Feel free to use your favorite BBQ sauce, or make homemade for a more authentic touch.