What a FUN time of year…
The breeze is picking up…the students are back in town…and the evenings are cooling down. It’s time to open all the windows…cozy up in a sweatshirt…and turn on a college football game. The fall brings a feeling of excitement and comradery and spirit! I can’t wait for all of the tailgates, the games, the FOOD, and the post-game celebrations! I hope you do too….
And while this time of year is an exhilarating one…it also means one thing is certain…fresh Iowa sweet corn season is coming to an end. So this weekend…take time to indulge in another corn-on-the-cob style dinner. When January rolls around, you will be wishing you could have just one more nibble of that delicious Iowa Sweet Corn! 🙂
One of my favorite meals is Chipotle Sweet Corn & Tequila Chicken…YUM!
- 4 Boneless, skinless Chicken Breasts
- 3/4 Cup EVOO
- 3 Cloves Garlic, minced
- 1 Lime, juiced
- 2 Teaspoons Tabasco
- 3 Tablespoons Tequila
- 2 Teaspoons Fresh Ginger, grated
- Dash or two of Chile Powder
- Salt & Pepper
- 1/2 cup Heavy Whipping Cream
- Fresco Queso, crumbled
- Cilantro, chopped
- 1 Lime, wedged
CHIPOTLE SWEET CORN
- 4 – 8 Ears of Corn (1-2 per person)
- 1 Stick of Butter, room temperature
- 3-4 chipotle chilis in adobo sauce
- Salt & Pepper to taste
First, prepare the marinade. Combine EVOO, garlic, lime juice, tabasco, tequila, ginger, chile powder, salt & pepper in a bowl. Mix well. Remove and reserve 1/2 cup of the marinade. Put the chicken breasts and the remaining marinade in a large ziploc bag. Coat chicken breast well and side aside for ~30 minutes.
While the chicken is marinating, prepare the Chipotle Sweet Corn. In a small food processor or blender, combine 1 stick of butter, 3-4 chipotle chilis w/ adobo sauce. Blend until smooth. Remove butter and set aside until ready to serve. Fill stock pot with water and bring to a boil. Boil corn for ~12 minutes. (If you are a grill master, try grilling your corn instead of boiling. The added grill flavor is well worth it!)
While the corn is boiling, bring a saucepan up to temp (med-high heat). Add reserved marinade and heavy whipping cream. Simmer for 3 minutes and mix well. Set aside.
After the chicken has marinated for a minimum of 30 minutes, preheat the grill to 400 degrees. Once heated, place chicken on the grill and cook for 3-4 minutes per side or until heated thru.
Once all of your ingredients are prepped, it is time to plate your meal!
Divide chicken and corn among plates. Drizzle chicken with the marinade/cream mixture. Top with a squeeze of a lime wedge, freshly chopped cilantro and crumbled queso fresco.
Spread chipotle butter on the Sweet Corn and sprinkle with salt and pepper. Garnish with a sprinkle cilantro and crumbled fresh queso. Share with friends…you are ready to eat!
My mouth is watering. I promise you…the flavors in this simple dinner are fabulous! Enjoy!
Indulge. In Life. In Love. In Food.