Let Summer Flavors Shine
Use heart-healthy* Mazola® Corn Oil to make flavorful marinades for these easy summer grilling recipes.
Mazola® Corn Oil is Great for Marinades
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Heart-healthy* cooking oil
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Goes well with a variety of seasonings, spices and flavors
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Helps keep meat from drying out during cooking
It’s a Go-To for Grilling
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High smoke point (450°F) helps maintain taste
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Helps food release from grill
Grilled Peruvian Chicken
Yield:
4 servings
Total Time:
1 hr 30 mins
Prep Time:
30 mins
Cook Time:
1 hr
Full of fresh and smoky flavors, this Grilled Peruvian Chicken recipe is a must-try for your summer grilling. Easily made with a delicious marinade and a great green sauce for a chicken that is incredibly juicy and tender.
Ingredients
Chicken:
- 2 pounds of chicken thighs (boneless, skinless)
- 5 cloves of garlic (peeled and puréed)
- ⅓ cup of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of Mazola® Corn Oil
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- ½ teaspoon of dried oregano
- Black pepper
Green sauce:
- 3 jalapeños
- 1 cup of fresh cilantro leaves
- 2 green onions (chopped)
- 2 cloves of garlic (peeled)
- ¼ cup of Greek yogurt
- 1 tablespoon of lime juice
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 2 tablespoons of Mazola® Corn Oil
Instructions
Chicken:
- Mix puréed garlic, soy sauce, lime juice, Mazola® Corn Oil, cumin, paprika, oregano and a pinch of black pepper in a blender. Blend until smooth.
- Put chicken in a large zip-top bag and add marinade. Place in refrigerator and allow to marinate for 8 hours or overnight.
Green sauce:
- Combine all ingredients except the Mazola® Corn Oil in a blender and process until smooth. While blending these ingredients, slowly drizzle in the Mazola® Corn Oil.
- Transfer to a bowl and refrigerate. Serve once chicken is ready.
- Preheat grill to medium-high heat (around 350ºF). Remove chicken from marinade and shake off any extra marinade. Let chicken grill for 5–6 minutes with the grill cover closed to maintain the heat.
- Use tongs to flip the chicken thighs. Cook for an additional 5–6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
- Serve with green sauce and your favorite side dishes, and enjoy!
Recipe by Jesús Díaz of @chefyisus
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Peruvian Chicken with Salsa Verde
Yield:
4-5 servings
Total Time:
5 hrs
Prep Time:
15 mins prep plus 4 hrs for marinade
Cook Time:
45 mins
Maria's recipe for Peruvian Chicken is really simple to make and has a delicious marinade that will quickly make it a favorite at cookouts. Soy sauce, lime juice, and smoked paprika all combine for a truly tasty barbecued chicken.
Ingredients
Chicken:
- 1 whole chicken, spatchcocked
- 2 tablespoons of dark brown sugar
- 2 teaspoons of chili powder
- 1½ teaspoons of smoked paprika
- 1 teaspoon of ground cumin
- 5 cloves of garlic, finely minced
- ½ teaspoon of ground ginger
- 1 tablespoon of low-sodium soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of lime zest
- 2 tablespoons of Mazola® Corn Oil
- Salt to taste
- 2 heads of garlic; ¼ of the garlic head sliced off to expose tops of cloves
Aji verde sauce:
- 2 cups of cilantro
- ¼ cup of low-fat yogurt
- ¼ cup of crumbled cotija cheese
- 1 large jalapeño, seeds removed
- 4 garlic cloves
- Juice of 1 lime
- ¼ teaspoon of Kosher salt
Instructions
- Prep and butterfly your chicken. Place on half of a baking sheet.
- In a small bowl, mix all marinade ingredients together until fully combined.
- Brush the whole surface of the chicken with marinade ingredients, ensuring to get the nooks and crannies. Place in the refrigerator and allow to marinate at least 4 hours, or overnight for maximum flavor.
- Preheat grill to about 400–425°F.
- Roast chicken until thickest part of breast and leg reach 165°F. Depending on the size of your chicken, this should take about 45 minutes. If the skin begins charring too much for your liking, you can tent with foil.
- While the chicken roasts, prepare the aji verde sauce. Using a food processor, blend all ingredients, taste and adjust seasoning, if necessary.
- Serve the chicken with the aji verde sauce and roasted garlic cloves.
Recipe by Maria Cooquette of @lacooquette
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Mexican Grilled Chicken
Yield:
4–6 servings
Total Time:
3 hrs 8 mins
Prep Time:
8 mins for prep, at least 2 hrs for marinating
Cook Time:
50–60 mins
Add a zesty, spicy spin to your next BBQ with juicy, tender grilled chicken that is marinated in a flavorful blend of citrus, seasonings and peppers. Laura’s Mexican Grilled Chicken recipe is sure to become a cookout favorite.
Ingredients
- 3 tablespoons of Mazola® Corn Oil
- 1½ cups of orange juice
- 3 toasted guajillo peppers
- 2 garlic cloves
- 1 teaspoon of salt
- ¼ teaspoon of cumin
- 1 tablespoon of white vinegar
- 2 tablespoons of achiote powder
- 1 whole chicken
Instructions
- Add Mazola® Corn Oil, orange juice, guajillo peppers, garlic, salt, cumin, achiote powder, and vinegar in the blender.
- Blend until combined.
- Before adding the marinade, separate the chicken skin using a spoon.
- Pour the marinade between the chicken and skin before covering the entire chicken.
- Let the chicken marinate for at least two hours.
- Once finished marinating, butterfly the chicken before placing it on the grill.
- Grill for about 50–60 minutes and enjoy!
Recipe by Laura Muller of @lasrecetasdelaura
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Chicken Sausage & Chimichurri Choripán
Yield:
4 servings
Total Time:
2 hrs 20 mins
Prep Time:
2 hrs
Cook Time:
20 mins
Savor the authentic flavors of grilled choripán with this easy-to-make recipe. This delicious recipe features cooked spicy chicken sausage, provolone cheese, and a simple but amazing homemade chimichurri sauce, all loaded on French rolls.
Ingredients
For the chimichurri:
- ½ bunch of parsley, finely chopped
- 1 green onion, finely chopped
- 4 garlic cloves, finely minced
- 2 tablespoons of red wine vinegar
- 1 Fresno chili pepper, finely chopped
- ½ teaspoon of dried oregano
- ½ cup of Mazola® Corn Oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
For the choripán:
- 4 spicy chicken sausages, butterflied
- Low fat provolone cheese slices
- 4 small, French sandwich rolls
Instructions
For the chimichurri:
- Add your finely chopped parsley, green onion, and garlic to a mixing bowl.
- Add the vinegar, chopped chili pepper and dried oregano and mix well.
- Finally, add the Mazola® Corn Oil and mix.
- Season with salt and pepper.
- Refrigerate a minimum of 2 hours before using.
For the choripán:
- Heat your grill to medium-high heat.
- Grill the chicken sausages until cooked through, turning often to cook on each side. When cooked, slice them lengthwise in halves and grill the flat middles until they brown nicely.
- Place the bread nearby to warm it up a bit and give it grill marks.
- Cut your bread in half and add your chicken sausage with a slice of provolone cheese.
- Close the grill and continue to cook to let the cheese melt, about 2–3 min.
- After the cheese has melted, uncover, plate, and top your little open sandwiches with your chimichurri.
Recipe by Monica Leon of @mikabites
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Garlic Chicken Kebobs & Grilled Pineapple Pico de Gallo
Yield:
4 servings
Total Time:
4 hours 40 minutes
Prep Time:
4 hours to marinate
Cook Time:
40 mins
Enjoy these delicious Garlic Chicken Kebobs with a twist that's just right for summer! Monica’s recipe features a tangy and sweet pineapple pico de gallo that goes perfectly with the juicy marinated chicken.
Ingredients
- 2 pounds of boneless, skinless chicken thighs, cut into cubes
For the mojo (garlic sauce):
- ⅓ cup of Mazola® Corn Oil
- 10 garlic cloves
- ½ an onion
- Juice of 4 sour oranges
- Juice of 1 lime
- 1 tablespoon of salt
- Pepper to taste
- 1½ tablespoons of dried oregano
- 2 teaspoons of cumin
- ½ cup of cilantro
For the pico de gallo:
- 3 plum tomatoes, diced
- 4 large slices of pineapple
- 2–3 tablespoons of Mazola® Corn Oil
- 1 cup of chopped cilantro
- ½ red onion, diced
- ½ a jalapeno, finely chopped
Instructions
For the mojo (garlic sauce):
- Place all your mojo ingredients in a blender and blend on high for 2–3 minutes.
- Add your cubed chicken thighs and mojo to a bowl, mixing together so every piece of chicken is well coated. Cover and refrigerate for at least 2 hours.
- Thread the chicken onto the skewers, making sure that the chicken is packed snugly but not too tightly.
- Set your grill to medium-high heat and place your chicken pinchos (or kebobs) on the grill. Grill for 15–20 minutes. Turn every few minutes to cook each side.
For the pico de gallo:
- Brush your pineapple on both sides with Mazola® Corn Oil and place on the grill for 3–5 minutes, on each side. Take off the grill and dice it into 1-inch cubes.
- Add all your pico de gallo ingredients into a bowl and mix. Serve with the chicken pinchos.
Recipe by Monica Leon of @mikabites
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Carne Asada Tacos
Yield:
10–12 servings
Total Time:
1 hr 10 mins
Prep Time:
1 hr
Cook Time:
8–10 mins
Carne Asada Tacos are filled with tender, flame-grilled steak and topped with guacamole, salsa, and cilantro. With just a few fresh ingredients, you can whip up Freddy's mouthwatering taco recipe easily.
Ingredients
- 2–3 pounds of Diesmillo or flank steak
- 1–2 tablespoons of Mazola® Corn Oil
- 2 limes, juiced
- 2 oranges, juiced
- 1 tablespoon of garlic powder
- 1 tablespoon of black pepper
- 2 jalapeño peppers
- Salt to taste
- ½ of an onion
- 1 bunch of cilantro
- Salsa of choice
- Guacamole
- Corn tortillas
Instructions
- Add the Mazola®️ Corn Oil, limes, oranges, garlic powder, black pepper, jalapeño peppers, salt, and onion into a zip-top bag. Add the meat, and let it marinate for at least an hour.
- Next, grill the steak for about 3–5 minutes on each side, depending on desired doneness.
- Remove steak from grill and cut into small chunks.
- Assemble your tacos with tortillas and top with cilantro, salsa, guacamole.
- Enjoy!
Recipe by Freddy Vivar of @elsazonde_freddy
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Carne Asada Tacos
Yield:
12 servings
Total Time:
1 hr 30 mins
Prep Time:
1 hr 10 mins
Cook Time:
20 mins
Get ready to load up your tortilla with juicy steak, bold flavor, and zesty spices with Maggie's Carne Asada Tacos recipe—it's a mouthful of goodness in every bite.
Ingredients
- 3 pounds of flank steak
- 1–2 onions, diced
- Cilantro
- Salsa of choice
For the marinade:
- 1 jalapeno, diced
- Juice of 3 limes
- Juice of 1 orange
- 1 tablespoon of ground cumin
- 1 teaspoon of ground oregano
- 1 tablespoon of ground paprika
- 4 garlic cloves, finely minced
- ½ an onion, diced
- 1 teaspoon of Worcestershire sauce
- ½ cup of Mazola® Corn Oil
- 1 tablespoon of salt
- 1 teaspoon of pepper
Instructions
- Add all the marinade ingredients to a large plastic, sealable bag.
- Add the steak and zip up the bag. Make sure the bag is firmly closed.
- Then, mix the marinade with the steak making sure it's evenly distributed.
- Place in the fridge for an hour, or up to overnight, depending on how long you'd like it to marinate.
- Heat the grill.
- Cook until desired doneness.
- Slice and serve with tortillas, onion, cilantro, salsa, or any toppings of choice.
Recipe by Maggie Unzueta of @mamamaggieskitchen
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Arrachera (Skirt Steak)
Yield:
5 servings
Total Time:
2 hrs 10 mins
Prep Time:
10 mins
Cook Time:
2 hrs
Beef up the flavor with Laura’s Arrachera recipe. Making this citrus and garlic-packed marinade with a molcajete gives your skirt steak the melt-in-your-mouth quality everyone is sure to enjoy.
Ingredients
- 3 garlic cloves
- 1 teaspoon of sea salt
- 3 tablespoons of Mazola® Corn Oil
- 1 teaspoon of oregano
- Juice of 1 lime
- 1 chipotle
- 3 tablespoons of chopped cilantro
- ¼ cup of ketchup
- 2½ pounds of arrachera (skirt steak)
Instructions
- In a molcajete, place the sea salt, garlic, and Mazola® Corn Oil. Smash until it’s well blended.
- Add the chipotle, oregano, ketchup, and lime juice and smash until the ingredients are all combined.
- Spread the mix on the arrachera.
- Add the cilantro and let it rest for a couple of hours.
- Grill until the juice starts coming out of the beef and flip.
- Plate and serve with rice and beans or anything else you'd like!
- Enjoy!
Recipe by Laura Muller of @lasrecetasdelaura
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Grilled Carne Asada
Yield:
10 servings
Total Time:
50 mins
Prep Time:
20 mins
Cook Time:
30 mins
Marinated carne asada can be used in a variety of ways—for fajitas, for tacos, to top a salad, or put inside a torta. It's a classic grilled steak recipe that will make summer delicious any way you serve it.
Ingredients
- 6–8 pounds skirt steak (Arrachera) or flank steak
- 1 cup Mazola® Corn Oil
- 1 cup orange juice
- ½ cup lime juice
- ¼ cup soy sauce
- 1 bunch cilantro, roughly chopped
- 1 onion, thinly sliced
- 2 jalapeños, thinly sliced into rounds
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon paprika
- 2 teaspoons cumin
Instructions
For the marinade:
- In a large mixing bowl, add the Mazola® Corn Oil, orange juice, lime juice, soy sauce and all of the seasonings. Mix to fully combine.
For the carne asada:
- Cut your choice of steak into manageable pieces if the pieces are large.
- Using a large baking dish or aluminum foil pan, start layering the steak with the onion, jalapeños, cilantro, and the marinade.
- Start by scattering some of the onion, jalapeños, and cilantro on the bottom, pour over some of the marinade, then place 2–3 pieces of steak, pushing it down into the marinade and flipping over to make sure both sides are covered. On top of this first layer of meat, once again add more of the onion, jalapeño and cilantro mixture and more marinade, followed by more steak. Repeat this layering process until you have used up all of the steak pieces. Any leftover marinade, onions, jalapeños, and cilantro, scatter over the top of the baking dish with the meat. Cover well and let this marinate in the refrigerator for at least 4–6 hours, or up to 24 hours.
- Once the steak is marinated to your preference, remove from the fridge at least 30 minutes before grilling so that the meat is at room temperature.
- Preheat the grill and add the meat to your grill in batches if needed. Grill up for 4–8 minutes per side, depending on the temperature you'd like your steak to be. (4 minutes per side will give you more of a medium-rare finish while 8 minutes per side will give you more of a well-done finish.) Once the steak is finished cooking, set onto a plate and let rest for at least 10–15 minutes before slicing.
- Serve the carne asada for tacos with tortillas, and finish off with toppings of your choice (salsas, pico de gallo, lime juice, cilantro, onion).
Recipe by Alfredo Garcia of @freddsters
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Tacos Arabes
Yield:
4 servings
Total Time:
1 hr 20 mins
Prep Time:
50 mins
Cook Time:
30 mins
Made with marinated pork infused with herbs and spices and served on warm flour tortillas, Maggie's Taco Arabes recipe is so juicy and delicious everyone will love it.
Ingredients
- 4–5 pounds of pork loin
- ½ cup of lime juice
- 2 garlic cloves
- 3 tablespoons of Mazola® Corn Oil
- 2 tablespoons of fresh parsley, chopped
- 1 tablespoon of thyme
- 1 tablespoon of oregano
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 onion, sliced
- 1 jalapeno, sliced
- ½ bunch of cilantro, chopped
Instructions
- Mix in the marinade ingredients with the pork.
- Coat well and keep in the fridge for 1 hour at minimum—overnight is best.
- Remove from the fridge and heat the grill.
- Grill on both sides for 3–4 minutes.
- Set aside and cover until ready to serve.
- To serve, slice pork into thin slices.
- Serve on warm flour tortillas with salt, jalapeños, cilantro, jocoque (or sour cream), salsa and lime juice.
Recipe by Maggie Unzueta of @mamamaggieskitchen
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Grilled Pork Chops with Guava BBQ Sauce
Yield:
4 servings
Total Time:
40 mins
Prep Time:
15 mins
Cook Time:
25 mins
This easy recipe for grilled pork chops starts with a spice rub to kick-start the flavor. A sweet and savory barbecue sauce starring guava really brings it home.
Ingredients
For the pork chops:
- ½ cup Mazola® Corn Oil
- 2 bone-in pork chops,, 1 inch thick
- 2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
For the guava BBQ sauce:
- 8 ounces guava purée
- 1 cup ketchup
- ½ cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the grill to high heat, 400°F to 425°F.
For the guava BBQ sauce:
- Using a medium saucepan, add all ingredients, mix and cook on medium-low heat while stirring until the sauce has thickened, about 10 minutes.
- Divide the sauce, setting aside half for basting and the other half for serving.
For the pork chops:
- Make the pork-chop rub by mixing all the dry spices together in a small bowl. Set aside.
- Place both pork chops in a large container and then pour ½ cup Mazola® Corn Oil onto both pork chops, making sure each pork chop is fully coated with the Mazola® Corn Oil.
- Season each pork chop with the dry rub.
- When ready to start grilling, oil the grill grates.
- Place the seasoned pork chops directly onto the grill, turning and basting with the BBQ sauce halfway through cooking. Cook for about 12 minutes total, or until the internal temperature reaches 145°F. Discard any remaining basting sauce.
- Serve the finished pork chops with the reserved guava BBQ sauce.
Recipe by Chris Valdes of @chefchrisvaldes
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Grilled Lemon Pepper Salmon and Veggies
Yield:
4 servings
Total Time:
47 mins
Prep Time:
35 mins
Cook Time:
12 mins
There’s no better addition to fresh veggies and salmon than this lemony marinade made with Mazola® Corn Oil. It’s an easy summer recipe that will be a favorite all season long.
Ingredients
- 5 tablespoons Mazola® Corn Oil, divided
- 3 tablespoons lemon juice
- 3 tablespoons lemon pepper seasoning (may contain salt, so season to taste)
- Salt, to taste (add salt only if your seasoning doesn’t already contain salt)
- 4 (6–8 ounce) skin-on salmon fillets, about 1 inch thick
- 2 pounds assorted vegetables, trimmed and sliced
Instructions
- Combine 3 tablespoons Mazola® Corn Oil with lemon juice, lemon pepper seasoning and salt, if using. Pour half of the marinade over the salmon and marinate for up to 30 minutes.
- Toss the remaining 2 tablespoons of Mazola® Corn Oil with the sliced vegetables.
- Heat the grill to high heat. Place the salmon fillets and vegetables on the grill and cook for about 5–6 minutes on each side, basting with the reserved lemon pepper sauce while cooking. When finished, salmon should be opaque throughout and vegetables will be tender.
Recipe by Raquel AbuShaban of @foodtasia
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Mexican Street Corn
Yield:
6 servings
Total Time:
1 hr 15 mins
Prep Time:
30 mins
Cook Time:
45 mins
This grilled corn tossed with mayonnaise, sour cream, lime juice, and spices makes the perfect side dish. Jesús’s Mexican Street Corn recipe is super easy to make and even easier to enjoy.
Ingredients
Corn:
- 6 ears of corn (husked and all silk removed)
- Mazola® Corn Oil
- 2 teaspoons of chipotle chili powder
- ¼–⅓ cup of cotija cheese, crumbled
- ¼ cup of fresh parsley, finely chopped
- Sea salt
- 2 limes (juiced)
Mexican cream sauce:
- 1 cup of heavy cream
- 2 tablespoons of sour cream
- 1 lime (juiced)
- ¼ teaspoon of chipotle chili powder
- ¼ teaspoon of salt
Instructions
- Place each corn cob on a piece of foil. Brush Mazola® Corn Oil on each cob and lightly sprinkle all sides with sea salt. Wrap the foil tightly around each cob.
- Preheat the grill to high heat and place all 6 corn cobs on the grill. Close lid and cook for 15–20 minutes or until the cobs can easily be pierced with a fork. Turn cobs often as they cook to prevent burning.
- While the cobs are cooking, mix the Mexican cream ingredients together in a small bowl.
- When the corn cobs have a crispy exterior, carefully remove the foil.
- Lightly brush each corn cob with the Mexican cream sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice.
- Enjoy!
Recipe by Jesús Díaz of @chefyisus
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Grilled Caesar Salad
Yield:
4 servings
Total Time:
20 mins
Prep Time:
10 mins
Cook Time:
10 mins
Classic Caesar salad gets a summer-ready update with a quick visit to the grill. Mazola® Corn Oil in the dressing allows all the signature umami-packed flavors of this salad to stand out.
Ingredients
For the dressing:
- 2 cloves garlic
- 5 anchovy fillets
- 2 tablespoons Dijon mustard
- 1 egg yolk
- 2 dashes of Worcestershire sauce
- ⅓ cup Mazola® Corn Oil
- 3 tablespoons Parmesan cheese
- Pepper, to taste
- 2 tablespoons water
- 1 dash of lemon juice
For the Parmesan chips:
- 5 tablespoons Parmesan cheese
For assembling the salad:
- 1 head of Romaine lettuce, halved lengthwise
- Toasted bread or croutons (optional)
Instructions
For the dressing:
- Mash together the garlic with anchovies until they form a paste.
- Add the anchovy and garlic paste to a bowl and combine with mustard, egg yolk, Worcestershire sauce, Parmesan cheese and Mazola® Corn Oil and mix constantly until thickened.
- Finally, add the water, lemon juice and pepper and continue to mix until desired consistency.
For the Parmesan chips:
- Add a small amount of cheese to a non-stick skillet. Cook over medium heat, let cool and carefully remove from the pan.
For assembling the salad:
- Brush the lettuce with Mazola® Corn Oil and cook on a griddle over medium-high heat for 2–3 minutes.
- Place the grilled lettuce on the plate and top with dressing, toasted bread (if using) and Parmesan chips.
Recipe by Andres De Oliveira of @andrescooking
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Grill It with Heart
A clinical study showed that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil.* Want to know more? Check out our heart-health resources.
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