Jerk Chicken with Elote Recipe

We may be in the middle of The Dog Days of Summer, but let’s make the best of it by trying a recipe from Chef Amanda Jane Simcoe that combines the corn we have planted with the peppers popping and our spectacular herbs.

Jerk Chicken with Elote
4 scallions, roughly chopped
2 large garlic cloves
1 Habanero, chopped
1 yellow onion, roughly chopped
3 tablespoons dark brown sugar
1 tablespoon fresh thyme
1 tablespoons whole allspice berries
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
1/4 cup Apple Cider vinegar
1 tablespoon Tomato Paste
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons vegetable oil
½ teaspoon whole Cumin Seed
2 teaspoons whole Coriander seed
Cilantro leaves for garnish
Lime wedges for serving
One large whole chicken, cut into 8 pieces

Directions:
In a small skillet, gently toast the allspice, cumin and coriander taking care not to burn them. Grind in a spice grinder. In a food processor, combine all the ingredients except the chicken, lime wedge, and cilantro and process to a paste. Put the chicken pieces in a large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
Light your grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred, and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve with cilantro, lime wedges, and elote.
Elote:
4 ears of sweet corn, shucked
Vegetable oil
Mayonnaise
Cojita cheese, crumbled
Chili powder of your preference. I like Ancho or Chipotle
Flaky sea salt
Cilantro leaves
Lime wedges
Directions:
Brush each ear of corn with vegetable oil. Roast over a hot grill, turning regularly until tender but not soggy and the kernels begin to char (about 10 minutes).
Remove from the heat. The cob, brush with mayonnaise. Sprinkle with cotija cheese, chili powder, flaky salt, and cilantro. Finish with a squeeze of lime juice. To serve in a bowl, cut kernels from the cob. Toss in a bowl with 1 heaping tablespoon mayonnaise, ¼ cup Cotija cheese, ½ teaspoon of chili powder, a pinch of sea salt, and a little chopped fresh cilantro. Finish with a squeeze of lime. Serve alongside Jerk Chicken with extra lime wedges