A two-ingredient marinade adds great flavor to the chicken in this Southwestern entree.
Story Behind the Recipe
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4 (4-ounce) boneless skinless chicken breasts
2 cups refrigerated salsa
2 tablespoons soy sauce
1 ear fresh sweet corn, husked
1 teaspoon Land O Lakes® Butter, softened
8 (8-inch) flour tortillas, warmed, if desired
3 green onions, sliced
1 cup shredded Cheddar cheese
*Substitute 1/2 cup cooked whole kernel corn.
Place chicken, 1 cup salsa and soy sauce into large resealable plastic food bag. Tightly seal bag; turn several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove chicken from marinade; discard marinade. Spread butter over corn.
Place chicken and corn onto grill. Close lid; grill, turning once, 12-16 minutes or until internal temperature of chicken reaches 165°F and juices run clear when pierced with fork and corn begins to brown.
Cut corn from cob. Stir corn into remaining salsa. Slice chicken into bite-sized pieces.
Spoon about 2 tablespoons salsa mixture onto each tortilla. Top with chicken, green onions and cheese; fold tortilla over filling.
Read the Story Behind the Recipe
- Pick up a great fresh salsa at many deli counters or from the refrigerated section in your supermarket.
- Read more about this recipe on Recipe Buzz® Blog.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.