Grilled Mexican Street Corn Chicken Drumsticks
2-4

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Grilled Mexican Street Corn Chicken Drumsticks

  • Servings: 2-4
  • Prep Time: 15 MINS
  • Cook Time: 30 MINS

PRINT THIS RECIPE: Print

Directions

Step one
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 two
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 three
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 four
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 five
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.

TIPS

It’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.

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 one
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 two
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 three
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 four
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 five
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.

TIPS

It’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.