Green Spice Chicken Tenders with Mexican-Style Grilled Corn
I don’t know what it is about this time of year but anything with a Mexican twist to it sounds really good. We’re also working on developing Ella’s spicy taste buds (of which she has none). If you’re gonna be our kid get used to your mouth being on fire.
This recipe comes for a book called Fast & Fresh 24/7 by the fine folks at Cooking Light (can you tell where my head was when I bought this book???). I don’t know yet if I believe the fast part. The “fresh” part usually involves fresh vegetables which in turn need to be chopped. I will say that this particular recipe had me throwing the veggies into a food processor to get pulverized. I can do that!
I had a pick of the “marinade” but it pretty blurry. Figured I’d spare you that.
The corn was sprayed with cooking spray and both the corn and the chicken were placed on the grill after coating it with cooking spray as well.
I made a mayo/butter combo (per the instructions) and slathered that on the grilled corn, then sprinkled cotija cheese all over.
Initially Ella said the chicken “gave her a bad taste in the mouth” but she said she “got used to it”. Good, I guess? Oy!