An interesting way to use sweet corn in summer….
HUSK-WRAPPED CHICKEN & CORN RELISH
Remove husks and silks from 4 ears of sweet corn, reserving the husks; rinse husks. Combine one tablespoon chili powder, 2 teaspoons dried oregano, and 1/2 teaspoon kosher salt. Sprinkle over 8 boneless skinless chicken thighs. Wrap each in a piece of husk. Tear strips of remaining husks and tie around wrapped chicken. In a large bowl whisk together 2 tablespoons olive oil and 2 tablespoons red wine vinegar. Cut corn from cobs, add to bowl. Add 1-1/2 cups chopped pineapple, one seeded, chopped jalapeno, and 1/4 cup thinly sliced red onion. Season to taste. Grill chicken on rack of a covered grill directly over medium heat 20 to 25 minutes or until done (170 degrees F), turning occasionally. Unwrap chicken, serve with relish. 4 Servings.
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