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Grilled Mexican Street Corn Chicken Drumsticks
Servings: 2-4
Prep Time: 15 MINS
Cook Time: 30 MINS
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Made With:
ROXY® Organic Chicken Drumsticks
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Ingredients
| 1 PKG. | ROXY® Organic Chicken Drumsticks |
| 2 TBSP. | Paprika |
| 1 TBSP. | Granulated Garlic |
| 3 TBSP. | Olive Oil |
| 2 OZ. | Lime Juice |
| Salt and Pepper | |
| Street Corn Topping | |
| 4 Ears | Fresh Corn White or Yellow |
| 3 TBSP. | Mayonnaise |
| 3 TBSP. | Sour Cream |
| 2 TSP. | Dark Chili Powder |
| 1/2 TSP. | Cayenne Pepper |
| Juice from One Lime | |
| 1/2 Bunch | Cilantro Chopped (Greens Only) |
| 1/2 CUP | Queso Fresco Crumbled Fine |
| Salt and Pepper |
Directions
| Step 1 |
| In a medium bowl mix paprika, granulated garlic, lime juice, olive oil salt and pepper. Place drumsticks in the mix cover and refrigerate for 1 hour turning halfway through. |
| Step 2 |
| Preheat your grill to high heat. Coat you corn cobs with olive oil and grill on all sides turning every 2-3 minutes till slightly charred. Cool and cut the corn off the cob. Keep grill hot for step 4 |
| Step 3 |
| in a medium bowl, combine corn kernels, sour cream, mayonnaise, lime juice, chili powder, cayenne pepper, half of the chopped cilantro, salt and pepper. Set aside in the refrigerator |
| Step 4 |
| Place your marinated drum sticks on the hot grill. Grill on direct heat for 25-30 min turning every 5-7 minutes. Grill until internal temperature of the chicken reaches 170° at the bone. |
| Step 5 |
Arrange your drumsticks on a plate or platter and top with the street corn salad and finish with the rest of the cilantro and queso fresco.
TIPSIt’s important to use fresh corn for this recipe. The crunch and freshness of the corn makes the dish. If you can’t find queso fresca you can use Cotija both work great. I like to serve grilled zucchini and quinoa with a touch of oregano and lemon to go along side this dish. |
