Grilled Chicken with Tomato Salsa and Corn with Chi

Name: Grilled Chicken with Tomato Salsa and Corn with Chili Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Chicken Breasts; 1 envelope (1 Oz. Packet) Taco Seasoning; 4 Tablespoons Olive Oil; 6 Tablespoons Shredded Colby-jack Cheese; 2 whole Medium Sized Tomatoes; 1 clove Garlic, Minced; 4 ounces, weight Can Chopped Green Chiles; 1 Tablespoon Olive Oil; 2 pinches Salt And Pepper, Or To Taste; 6 ears Corn On The Cob; 1 stick Butter, Softened; 1 whole Lime, Juice And Zest; 2 teaspoons Chili Powder

Servings: persons

6 whole Chicken Breasts
1 envelope (1 Oz. Packet) Taco Seasoning
4 Tablespoons Olive Oil
6 Tablespoons Shredded Colby-jack Cheese
2 whole Medium Sized Tomatoes
1 clove Garlic, Minced
4 ounces, weight Can Chopped Green Chiles
1 Tablespoon Olive Oil
2 pinches Salt And Pepper, Or To Taste
6 ears Corn On The Cob
1 stick Butter, Softened
1 whole Lime, Juice And Zest
2 teaspoons Chili Powder

1
For the chicken:
2
Trim fat from chicken and place in a 13x9 lined with aluminum foil.
3
Sprinkle the taco seasoning evenly over the chicken, then drizzle olive oil on top.
4
Use your hands to mix it all together until a paste forms over the chicken.
5
Grill chicken for about 7-8 minutes on each side.
6
When chicken is almost done, sprinkle with shredded cheese and cook for a few more minutes, until cheese melts.
7
Swap out foil for a fresh layer, and put the chicken back in the pan.
8
Cover with more foil and allow to rest for 5-10 minutes.
9
For the salsa:
10
Which the chicken is resting, dice tomatoes.
11
Mix in a medium-sized bowl with garlic, chopped green chiles, olive oil, salt and pepper.
12
To serve, place chicken breast on the plate and top with salsa.
13
For the corn:
14
Boil corn on the cob for 10 minutes, or until tender.
15
Combine butter, lime zest, lime juice, chili powder, salt and pepper in a small bowl.
16
Use a pastry brush to brush on the hot corn.
17
Serve immediately.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 whole Chicken Breasts, 1 envelope (1 Oz. Packet) Taco Seasoning, 4 Tablespoons Olive Oil, 6 Tablespoons Shredded Colby-jack Cheese, and more.

Yes, Grilled Chicken with Tomato Salsa and Corn with Chili Lime Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken with Tomato Salsa and Corn with Chili Lime Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions