Ingredients
Product used:
1&1/2 cups McCain Corn Kernels
- 3/4 cup finely chopped parsley
- Roasting Chicken
- 4 tsp butter (cubed)
- 1 lemon, zested and cut in half
- 2 tbsp olive oil
- Salt
- Pepper
- Rosemary
Method
1. | Preheat the oven to 180ºC |
2. | Pat the chicken dry and place in a roasting dish. Slice small tears in the skin and slip butter under to keep the chicken moist. Rub it all over with olive oil, lemon zest, rock salt and pepper. |
3. | To make the stuffing, combine the McCain Corn Kernels with finely chopped parsley. Pour it into the chicken cavity and then shove in half a lemon to prevent the corn kernels from slipping out. |
4. | Roast for about 90mins, or until the skin is crispy and golden and the juices run clear. |
5. | Serve with McCain Mini Roast Potatoes and a summer salad. |
Summer Style Corn Roast Chicken
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat the oven to 180ºC |
2 | Pat the chicken dry and place in a roasting dish. Slice small tears in the skin and slip butter under to keep the chicken moist. Rub it all over with olive oil, lemon zest, rock salt and pepper. |
3 | To make the stuffing, combine the McCain Corn Kernels with finely chopped parsley. Pour it into the chicken cavity and then shove in half a lemon to prevent the corn kernels from slipping out. |
4 | Roast for about 90mins, or until the skin is crispy and golden and the juices run clear. |
5 | Serve with McCain Mini Roast Potatoes and a summer salad. |