Chicken Fajitas With Grilled Sweet Corn Salsa

1. 1

   Place chicken, 1 cup salsa and soy sauce into large resealable plastic food bag.

2. 2

   Tightly seal bag; turn several times to coat chicken.

3. 3

   Place bag into 13x9-inch pan.

4. 4

   Refrigerate, turning bag occasionally, at least 30 minutes.

5. 5

   Heat gas grill on medium-high or charcoal grill until coals are ash white.

6. 6

   Remove chicken from marinade; discard marinade.

7. 7

   Spread butter over corn.

8. 8

   Place chicken and corn onto grill.

9. 9

   Close lid; grill, turning once, 12-16 minutes or until internal temperature of chicken reaches 165F and juices run clear when pierced with fork and corn begins to brown.

10. 10

    Cut corn from cob.

11. 11

    Stir corn into remaining salsa.

12. 12

    Slice chicken into bite-sized pieces.

13. 13

    Spoon about 2 tablespoons salsa mixture onto each tortilla.

14. 14

    Top with chicken, green onions and cheese; fold tortilla over filling.

15. 15

    *Substitute 1/2 cup cooked whole kernel corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.