Tomatillo Salsa Grilled Chicken with Elote Style Creamed Corn
ready to grill
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 6 oz. Pepper and Onion Mix
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2 oz. Sour Cream
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2 oz. Grated Parmesan
- 2 fl. oz. Tomatillo Salsa
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1 oz. Light Cream Cheese
- 13 oz. Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories488
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Carbohydrates28g
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Fat19g
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Protein53g
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Sodium1685mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 corn
preheat grill to medium/ medium high heat. combine corn, fajita mix, cream cheese, pinch of pepper and ¼ tsps of salt in grill bag. seal bag. grill for 12-15 minutes (start chicken while corn is on grill). pull from grill and remove window cover. add ¾ Parmesan and gently mix. reserve remaining cheese to finish dish.
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2 chicken
season chicken with a pinch pf salt and pepper. grill fro 7 minutes per side. transfer to plate. pour salsa over chicken and let chicken rest for 3 minutes.
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3 plating
finish corn side with remaining Parmesan. dollop sour cream onto chicken. see picture for plating.
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