Guests of Grand Velas Riviera Maya will be able to enjoy this special mouthwatering dish, among many others, at Frida restaurant during Cinco de Mayo weekend. But lucky for you, the resort has shared the recipe so you can whip it up all year long.
Mexican Chicken with Street Corn
- 10 pcs Boneless chicken (6 oz. each)
- 1/2 cup Olive oil
- 2 tbsp Fresh thyme
- 10 tbsp Lemon juice
- 3.5 tbsp Garlic, peeled
- 3.5 tbsp Fresh cracked pepper
- 9 oz Goat cheese, crumbled
- 9 oz Cotija cheese, grated
- 2.5 tbsp Epazote leaves, julienned
- 2.5 tbsp Serrano chili, minced
- 4 tbsp Bacon, chopped
- 3.5 tbsp Red onion, chopped
- 4.5 tbsp Lard
- 2 cups Charred white corn
- Salt and pepper to taste
Directions: Combine olive oil, thyme, lemon juice, garlic, salt and pepper in a blender. Marinate the chicken with the mixture for at least 1 hour. In a pan, brown the chicken on both sides for 2 minutes. Remove from pan and place on baking sheet to finish cooking in the oven for 5 minutes.
Warm the lard in a pan and sauté the bacon until golden. Add the onion, chili and epazote and cook for two minutes. Add the cheeses and toss with charred corn. Season to taste.
Plate the chicken on top of the corn. Enjoy!