Looking to spice up your grilling game this summer? Try this delicious Cajun Chicken recipe with Sweet Corn Salsa! The cajun seasoning gives the chicken a flavorful kick, while the salsa provides a refreshing sweetness that perfectly balances out the heat. This dish is sure to be a hit at your next cookout!
Want to learn more about when sweet corn is in season and how to get the best corn? Check out our Sweet Corn page where you can find all this information plus more corn recipes!
Grilled Cajun Chicken with Sweet Corn Salsa Recipe
Corn Salsa Ingredients
¼ cup olive oil
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
1 tsp grated lime zest
3 tbsp lime juice
3 tbsp freshly grated parmesan cheese
1/8 tsp salt
1/8 tsp ground black pepper
Rub Ingredients
2 tbsp paprika
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground cayenne pepper
½ tsp garlic powder
½ tsp ground black pepper
1 tsp salt
For the Grill
4 boneless, skinless chicken breasts
3 cobs of fresh sweet corn, husk and silk removed
Olive oil
Salt & pepper
Directions
Remove the chicken from the fridge at least 30 minutes prior to cooking.
Preheat the grill to medium-high heat.
Prepare the Corn Salsa: In a small bowl whisk together the olive oil, basil, parsley, lime zest, lime juice, parmesan cheese, salt and pepper. The grilled sweet corn will be added to this mixture in the steps below.
Prepare the Cajun rub: Mix together the paprika, onion powder, oregano, thyme, ground cayenne pepper, garlic powder, ½ tsp ground black pepper and 1 tsp salt in a small bowl.
Season the chicken: Pat the chicken dry with paper towel. Brush the chicken with olive oil and then apply the Cajun rub to all sides of the chicken breasts. Brush the corn cobs with olive oil and season with salt and pepper.
Grill the chicken and corn: Place the chicken and the sweet corn on the grill and close the lid. Turn the corn frequently, removing from the grill once they are lightly charred on all sides (6 – 8 minutes). Flip the chicken half-way through cooking to grill both sides until it reaches a temperature of 160F. Remove the chicken and tent loosely with foil. Allow the chicken to rest for 10 minutes (the temperature will continue to rise to a final temperature of 165F).
Cut the kernels from the corn cobs and toss into the corn salsa mixture. Adjust salt and pepper to taste.
Serve the grilled chicken breasts with the corn salsa and enjoy!
