Mexican Jerk Grilled Corn with Scotch Bonnet Lime Chicken Taco

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  • PREPARATION TIME : 20 minutes
  • COOKING TIME : 40 minutes
  • SERVES :

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Thank you Jr. Chef Tayvia Fernandes for creating this delicious recipe and for being a part of our 3rd annual Grace Jr Chef competition! We at Grace are very proud of the excellent dishes this next generation created.

 

Ingredients

• Corn
• Mayonnaise
• ½ teaspoon of Grace Jerk Seasoning
• Mexican Seasoning.
• 1 sprig cilantro
• 1 tablespoon cotija cheese
• ½ teaspoon of Grace Scotch Bonnet Sauce
• 1 tablespoon of Grace Coconut Sugar
• ½ Grace Coconut Water
• 1 tablespoon of Grace All Purpose Seasoning
• Chicken
• Tortilla
 
For Pico de Gallo
• 5-6 Cherry Tomatoes
• 3 Sprig cilantro
• 1 lime
• ½ Grace Coconut Water
 
For Slaw
• 1 cup cabbage
• 1 lime
• salt
• black pepper

Directions

1. Grill corn
2. Mix 2 table spoons of mayo, ½ teaspoon of grace jerk sauce and spread it on corn
3. Sprinkle on Mexican seasoning, chopped 1 sprig of cilantro and 1 tablespoon of cotija cheese.
4. Marinate chicken with ½ teaspoon of grace scotch bonnet sauce, 1 tablespoon of grace coconut sugar, ½ cup grace coconut water and 1 tablespoon of grace all purpose seasoning.
5. Grill the chicken and tortilla.
6. Top with pico de gallo (5-6 cherry tomatoes, 3 sprigs cilantro, 1 lime, ½ teaspoon grace coconut water) and slaw (1 cup cabbage, 1 lime, pinch of salt and pinch of black pepper).