Festival Classic Dinner: Grilled Street Corn and Cajun Chicken Skewers

Allergens

Dairy, Eggs

Ingredients

• 2 large ears of corn, husked
• 4 chicken breasts, cut into bite
• sized pieces
• 1 cup mayonnaise
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 2 tablespoons freshly chopped cilantro
• 8 wooden skewers

Instructions

1. Preheat a grill or stovetop grill pan to medium high heat.
2. In a small bowl, mix together the mayonnaise, chili powder, smoked paprika, garlic powder, salt, and pepper. Set aside.
3. Rub corn with oil and season with salt and pepper. Grill for 6 8 minutes, turning occasionally, until tender and slightly charred. Remove from grill and let cool slightly.
4. In another small bowl, mix together the Parmesan and feta cheeses. Set aside.
5. Thread chicken pieces onto skewers and season with Cajun seasoning. Grill for 8 10 minutes, turning occasionally, until cooked through. Remove from grill.
6. Spread a generous amount of the chili mayo on each ear of corn, then sprinkle with the cheese mixture. Top with fresh cilantro and serve immediately alongside the Cajun Chicken Skewers.

Chef’s Insight

To add an extra smoky flavor to the chili mayo, mix in a teaspoon of smoked paprika.

Notes

To infuse more flavor into the chicken, marinate it for at least an hour before grilling.