A two-ingredient marinade adds great flavor to the chicken in this Southwestern entree.

Chicken Fajitas with Grilled Sweet Corn Salsa

4 (4-ounce) boneless skinless chicken breast halves
2 cups refrigerated salsa
2 tablespoons soy sauce
1 ear fresh sweet corn, husked*
1 teaspoon LAND O LAKES® Butter, softened
8 (8-inch) flour tortillas, warmed, if desired
3 green onions, sliced
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded

1. Place chicken, 1 cup salsa and soy sauce into large resealable plastic food bag. Tightly seal bag; turn several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
2. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove chicken from marinade; discard marinade. Spread butter over corn. Place chicken and corn onto grill. Close lid; grill, turning once, until chicken is no longer pink and juices run clear when pierced with a fork and corn begins to brown (12 to 16 minutes).
3. Cut corn from the cob. Stir corn into remaining salsa. Slice chicken into bite-sized pieces.
4. To serve, spoon about 2 tablespoons salsa mixture onto each tortilla, top with chicken, green onions and cheese; fold over.

Makes 4 servings.

*Substitute 1/2 cup cooked whole kernel corn.

TIP: Pick up a great fresh salsa at many deli counters or from the refrigerated section in your supermarket.

Nutrition Facts (1 serving): Calories: 520, Fat: 18g, Cholesterol: 95mg, Sodium: 1120mg, Carbohydrates: 52g, Dietary Fiber: 7g, Protein: 41g

Recipe and photograph provided courtesy of Land O Lakes, Inc.