We're soaking up every last second of barbecue season with this sweet and mildly spicy dish. It's prepped and grilled in less than 30 minutes, making it great for busy weeknights and easy for impromptu entertaining. A sweet summer corn salsa is the perfect pairing for mouth-tingling Cajun chicken.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, mix 1 tbsp of the oil with Cajun seasoning. Add chicken; turn to coat.
In small bowl, whisk together remaining oil, basil, parsley, garlic, lime zest and lime juice. Stir in Parmesan (if using).
Wrap each corncob in paper towel; microwave on high for 2 minutes. Remove paper towels and discard. Lightly brush corncobs with some of the basil mixture.
Place chicken on greased grill over medium-high heat; close lid and grill, turning chicken once, until no longer pink inside, 8 to 10 minutes.
Meanwhile, add corncobs to grill; grill, turning frequently, until lightly charred, 4 to 6 minutes. Let cool enough to handle. Cut kernels from corncobs; stir into basil mixture. Sprinkle with salt and pepper to taste. Serve with chicken, flatbreads, lime wedges and yogurt (if using).
Tip from The Test Kitchen: It's corn season! Cook extra corncobs for future use. Cut the kernels from cooked and cooled cobs. Freeze in a single layer; portion in freezer bags and refreeze for up to six months.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 680 mg
- Sugars 2 g
- Protein 29 g
- Calories 486
- Total fat 39 g
- Potassium 209 mg
- Cholesterol 120 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
%RDI
- Iron 5
- Folate 9
- Calcium 2
- Vitamin A 20
- Vitamin C 31
