Lepp Farm Market to give away $25 gift certificate
This month’s recipe is Cajun Chicken and Grilled Corn Salsa
Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Friday, Sept. 29.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Aug. 18.
CAJUN CHICKEN AND GRILLED CORN SALSA
Summer is rapidly coming to an end and so let’s enjoy every possible way to use Lepp’s fresh, sweet corn.
Locally produced Spiceworks makes a delicious line of ethnic spices and marinades, using all natural
ingredients, no added MSG and are gluten free.
FOR THE CAJUN MARINADE:
3 tbsp Spiceworks Peri Peri marinade
3 tbsp water
3 tbsp olive oil
(Or a Cajun rub of your choice, mixed with some olive oil)
FOR THE CAJUN CHICKEN:
8 chicken thighs (bone-in thighs or boneless)
FOR THE CORN SALSA:
1/3 cup olive oil
1/3 cup each chopped fresh basil and fresh parsley
1 tsp grated lime zest
1/4 cup lime juice
2 tbsp grated Parmesan cheese
3 cobs Lepp’s corn, husked
1/4 tsp each salt and pepper (approx)
TO SERVE WITH (OPTIONAL):
Flatbreads, lightly grilled (such as pita or naan)
4 lime wedges
1 cup plain Greek yogurt
1. In large bowl, mix the Peri Peri marinade, water and oil. (Alternatively, use a Cajun rub of your choice, mixed with some olive oil.) Add chicken; turn to coat.
2. In small bowl, whisk together remaining 1/3 cup olive oil, basil, parsley, garlic, lime zest and lime juice and Parmesan – this will be the sauce in your corn salsa. Lightly brush corn cobs with some of the basil mixture.
3. Place chicken on greased grill over medium-high heat; close lid and grill, turning chicken once, until no
longer pink inside, 8 to 10 minutes. If using bone-in thighs, it’s best to grill over indirect heat or on a
4. Meanwhile, add corn cobs to grill; grill, turning frequently, until lightly charred, 8-10 minutes. Let cool
enough to handle. If serving with flatbread, lightly oil both sides and grill for approximately 30 seconds on each
side, or until desired doneness.
5. Cut kernels from corncobs; stir into basil mixture. Sprinkle with salt and pepper to taste.
6. Serve with chicken, grilled flatbreads, lime wedges and yogurt (if using).
It’s corn season so why not cook extra corncobs for future use! Cut the kernels from cooked and cooled cobs and portion into freezer bags to enjoy all winter long in soups and chilies.