Grilled Chicken and Mango Skewer Subs
Martin’s Long Potato Rolls
3 Medium Ears Sweet Corn, cut from cob OR 2 Cups Frozen Corn
2 Tablespoons Butter
6 Tablespoons Green Onions, sliced
2 Pounds Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 Teaspoon Salt
1/2 Teaspoon Pepper
4 Medium Mangos, peeled and cut into 1-inch cubes
2 Tablespoons Olive Oil
In a large skillet, heat butter over medium-high heat. Sauté cut corn until crisp-tender, about 5 minutes. Add a pinch of salt and pepper.
Stir in green onions. Keep warm
Toss chicken with salt and pepper. Thread chicken and mango onto 16 metal or soaked wooden skewers. Brush with oil.
Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally.
Serve on Martin’s Long Rolls with lime wedges. Top with corn mixture.
Recipe adapted from: www.tasteofhome.com