Posted by: marthabernie | July 30, 2016


An interesting way to use sweet corn in summer….


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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