Chicken Kabobs, Creamy Corn with Cilantro, & Pepper Jack, Scallion and Cilantro Biscuits

20130619-202607.jpgTonight’s dinner menu is quite the mouthful. And produced quite the cleanup, but it was well worth it. We used our new grill for the second time, and it was Jon’s first solo grilling duty. He did great, perfect char marks, and cooked perfectly! I found these Sweet Chili Lime Chicken Kabobs at Costco. Eight huge, all-chicken kabobs for only $7.89! I saw two chicken kabobs mixed with veggies at Publix for $8-something… Two! So I feel I hit the jackpot here.

In keeping with the chili-lime theme, I made Creamy Corn with Cilantro – my go-to side for anything lime/chicken, and Pepperjack, Scallion and Cilantro Drop Biscuits – which I hadn’t made in a while.

Creamy Corn with Cilantro
Serves 4 people, 15 min prep

1 1/2 tablespoons unsalted butter
3 green onions, chopped
1 garlic clove, minced
10 oz frozen corn, thawed (or 2 cups fresh corn cut off the cob)
1/3 cup heavy cream
1 teaspoon cornstarch
1/2 cup queso fresco, crumbled (Mexican cheese)
1/2 cup fresh cilantro, chopped

In a large saute pan, heat the butter over medium heat until melted. Add green onions, cook until soft, about five minutes. Add garlic, corn, and season with salt and pepper. Cook an additional five minutes.

In a small bowl, whisk the cream and cornstarch together until smooth and no lumps of cornstarch remain. Add to corn and simmer until thickened. Remove the pan from the heat and stir in the queso fresco and cilantro. Serve hot.


Pepper Jack, Scallion and Cilantro Drop Biscuits
Makes 12-15, 30 min prep

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 oz Pepper Jack Cheese, coarsely grated
4 scallions, finely chopped
2-4 Tbs cilantro, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in cheese, scallions and cilantro. Add buttermilk and gently stir until just combined.

Drop dough in mounds about 2 inches apart onto large baking sheets lined with parchment paper. Bake in the middle of the oven until golden, 15 to 20 minutes, keeping an eye on the biscuits towards the end of baking and removing when biscuits are golden brown.

Serve biscuits warm.

Good thing this meal was tasty, because we’ve got a TON of leftovers!


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