Fire up the grill for this Street Corn Chicken Sandwich featuring juicy blackened chicken thighs, creamy grilled street corn, and melty Sargento® Pepper Jack Natural Cheese Slices. Finished with fresh guacamole on a buttery toasted bun, this bold, flavor-packed sandwich is perfect for summer cookouts, backyard BBQs, or an easy weeknight dinner.
Ingredients
Directions
- Marinate chicken thighs in the seasonings listed for 30 minutes.
- Grill chicken for 6-8 minutes on each side until char and color appear, and internal temp. reaches 165°F. Add Sargento® Pepper Jack Natural Sliced Cheese on the chicken and allow to melt completely.
- For the corn, lightly oil and grill until the kernels begin to char nicely. Slice the kernels and place them into a bowl. Add the mayo, cilantro, chili lime seasoning, lime juice and salt, and mix well.
- Toast the bread on the grill with a little butter until crispy and remove.
- Add the chicken thigh to each bottom bun and top with a generous amount of the street corn. Finish with the top bun and enjoy.
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