Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Keith Schroeder
Recipe by Cooking Light August 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

30 mins
40 mins
Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Heat a grill or grill pan over medium-high heat.

  • Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.

  • Place peppers on grill rack, and grill 4 minutes on each side; cut into 1-inch pieces.

  • Grill onion slices 3 minutes on each side; chop.

  • Cut corn kernels off cobs, encouraging clusters to stay intact, if possible.

  • Combine onion, jalapeño, chives, cream, oregano, vinegar, black pepper, salt, and garlic in a large bowl. Add peppers and corn; toss gently to coat. Gently fold in chicken. Serve warm.

Nutrition Facts

233 calories; fat 8.8g; saturated fat 3.8g; sodium 314mg.