The Grand Tour Story
The Grand Tour leaves the historic centre of Mexico City and heads into the evening markets where the grills are
firing on every corner. Music pours from open cafés, smoke rolls through the warm air, and every few steps
someone is turning sweetcorn over glowing charcoal until it's blistered black in all the right places.
Our guide, Diego, doesn't take us to the biggest stall.
He takes us to the busiest one.
The cook slices juicy grilled chicken straight onto a bed of smoky street corn before covering everything with lime,
cheese and chilli.
He smiles.
"The corn is never the side."
"It's part of the main event."
After one box, we understood exactly what he meant.
You’ll Need
For the Chicken
700g chicken thighs, cut into bite-sized chunks, 2 tbsp olive oil
3 cloves garlic, finely grated, 1 tbsp lime juice
2 tsp smoked paprika, 1 tsp ground cumin
1 tsp chilli powder, 1 tsp dried oregano, 1 tsp sea salt
½ tsp cracked black pepper
Mexican Street Corn
3 corn on the cobs, cut into thick rounds or kernels removed
1 tbsp olive oil, 1 tsp smoked paprika
½ tsp chilli flakes, ½ tsp garlic powder
Street Corn Sauce
3 tbsp mayonnaise, 2 tbsp sour cream
1 garlic clove, finely grated, Juice of ½ lime
To Finish
50g crumbled feta or cotija-style cheese
Fresh coriander, chopped
Lime wedges
Optional but dangerous
Sliced jalapeños
Chipotle sauce
Avocado slices
Cold Mexican lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the olive oil, garlic, lime juice, smoked paprika, cumin, chilli powder, oregano, sea salt and
black pepper.
Add the chicken and coat thoroughly. Leave to marinate for 20–30 minutes if possible.
Toss the corn with the olive oil, smoked paprika, chilli flakes and garlic powder.
Add the corn to the air fryer basket and cook for 8 minutes until lightly charred.
Push the corn to one side and add the chicken in a single layer.
Air fry everything together for 12–14 minutes, shaking halfway through, until the chicken is beautifully browned
and cooked through.
Meanwhile, mix together the mayonnaise, sour cream, garlic and lime juice.
Divide the corn between serving boxes, top with the chicken and drizzle generously with the street corn sauce.
Finish with crumbled cheese, chopped coriander, fresh lime wedges and jalapeños or chipotle sauce if using.