Mazola Corn Oil and Grilled Lemon Pepper Salmon and Veggies

Let Grilling Flavors Shine

Use heart-healthy* Mazola^® Corn Oil to make flavorful marinades for these easy and tasty recipes.

Mazola Corn Oil

Mazola Corn Oil

Mazola^® Corn Oil is Great for Marinades

Heart-healthy* cooking oil
Goes well with a variety of seasonings, spices and flavors
Helps keep meat from drying out during cooking

It’s a Go-To for Grilling

High smoke point (450°F) helps maintain taste
Helps food release from grill

What Would You Like to Grill?

Chicken

Beef

Pork

Fish

Veggies

Summer is here! Try these Lettuce Tacos with Grilled Chicken using heart-healthy* Mazola® Corn Oil. With a richly flavored marinade and tangy dressing, this grilled chicken recipe will surely be a crowd-pleaser.

Ingredients

For Marinade:

1 tablespoon Mazola^® Corn Oil
1 lemon, juiced
½ tablespoon garlic powder
½ tablespoon garam masala powder
¼ tablespoon cumin

For Tacos:

4 skinless and boneless chicken thighs
Handful of cilantro, chopped
1 head of Romaine lettuce
½ of a red onion, pickled
1 jalapeño pepper with seeds, sliced
Optional: 1 serrano pepper with seeds, sliced

For Dressing:

1 tablespoon of soy sauce
1 tablespoon of honey
1 tablespoon of wine vinegar (or apple cider vinegar)
½ tablespoon ginger, sliced
½ tablespoon sesame seeds
1 lemon, juiced
Optional: ½ teaspoon chili flakes

Instructions

Prepare the Marinade:

Mix the chicken with Mazola^® Corn Oil, lemon juice, garlic powder, cilantro, garam masala and cumin.

Prepare the Dressing:

In a bowl, mix soy sauce, honey, white wine vinegar (or apple cider vinegar), sliced ginger, sesame seeds, chili flakes (optional) and lemon juice.

Prepare the Tacos:

Marinate the chicken thighs in the mixture for a minimum of 30 minutes.
Cook the chicken on the grill for 10 minutes, or until they are fully cooked.
Cut the cooked chicken into thin strips.
Then prepare the lettuce tacos.
Wash and separate the lettuce leaves.
Add the cooked chicken to the lettuce leaf.
Add serrano pepper (optional), pickled red onion, fresh jalapeños and cilantro.
Drizzle dressing on top of lettuce tacos and enjoy!

Recipe by Freddy Vivar of @elsazonde_freddy

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Get ready for summer with this tasty Grilled Chicken recipe! The marinade allows the flavor to shine through making it the perfect choice for grilling season!

Ingredients

For Marinade:

4 garlic cloves, minced
½ cup Mazola^® Corn Oil
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
3 tablespoons mustard
2 lemons, juiced

Chicken:

8 boneless skinless chicken thighs
1 white onion, sliced into half moons
1 lemon, sliced

Instructions

Prepare the Marinade:

In a bowl, add the garlic, black pepper, salt, paprika, mustard, Mazola^® Corn Oil, and the juice of 2 lemons.
Mix all ingredients together well.

Prepare the Chicken:

In a gallon size resealable bag, add the chicken thighs, lemon slices, onion, and the marinade, mix together until well combined.
Refrigerate for at least 3 hours, but flavor will be best if left to marinate overnight.
Place the chicken thighs on a preheated grill and grill for 20 minutes, turning occasionally.
Serve with your favorite sides and enjoy!

Recipe by Marisol Benitez of @maribcooking

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Looking to turn up the heat this summer? Fire up your grill with these deliciously, juicy Marinated Chicken Kabobs made using heart-healthy* Mazola® Corn Oil!

Ingredients

Kabobs:

1 pound boneless skinless chicken thighs, cut into squares
1 red bell pepper, diced into large squares
1 yellow bell pepper, diced into large squares
1 onion, diced into large squares
4 Skewers

For Marinade:

1 cup Mazola^® Corn Oil
5 garlic cloves
1 tablespoon ground mustard
1 lemon, juiced
Handful of cilantro, chopped
Salt & pepper to taste

Instructions

Prepare the marinade:

Make the marinade by blending Mazola^® Corn Oil with garlic cloves, ground mustard, lemon juice, salt and pepper.

Prepare the Kabobs:

Add the chopped cilantro, chicken thighs and diced vegetables to the marinade, stirring to coat.
Assemble the skewers by adding chicken and vegetables on each skewer.
Grill skewers for 6 minutes on each side and enjoy!

Recipe by Sabdi Almaguer of @sizzling_withsabdi

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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:

Step 1) 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.
Step 2) 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:

Step 1) 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.
Step 2) Transfer to a bowl and refrigerate. Serve once chicken is ready.
Step 3) 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.
Step 4) 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.
Step 5) Serve with green sauce and your favorite side dishes, and enjoy!

Recipe by Jesús Díaz of @chefyisus

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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

Step 1) Prep and butterfly your chicken. Place on half of a baking sheet.
Step 2) In a small bowl, mix all marinade ingredients together until fully combined.
Step 3) 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.
Step 4) Preheat grill to about 400–425°F.
Step 5) 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.
Step 6) While the chicken roasts, prepare the aji verde sauce. Using a food processor, blend all ingredients, taste and adjust seasoning, if necessary.
Step 7) Serve the chicken with the aji verde sauce and roasted garlic cloves.

Recipe by Maria Cooquette of @lacooquette

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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

Step 1) 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.
Step 2) Next, grill the steak for about 3–5 minutes on each side, depending on desired doneness.
Step 3) Remove steak from grill and cut into small chunks.
Step 4) Assemble your tacos with tortillas and top with cilantro, salsa, guacamole.
Enjoy!

Recipe by Freddy Vivar of @elsazonde_freddy

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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

Step 1) Add all the marinade ingredients to a large plastic, sealable bag.
Step 2) Add the steak and zip up the bag. Make sure the bag is firmly closed.
Step 3) Then, mix the marinade with the steak making sure it's evenly distributed.
Step 4) Place in the fridge for an hour, or up to overnight, depending on how long you'd like it to marinate.
Step 5) Heat the grill.
Step 6) Cook until desired doneness.
Step 7) Slice and serve with tortillas, onion, cilantro, salsa, or any toppings of choice.

Recipe by Maggie Unzueta of @mamamaggieskitchen

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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

Step 1) In a molcajete, place the sea salt, garlic, and Mazola^® Corn Oil. Smash until it’s well blended.
Step 2) Add the chipotle, oregano, ketchup, and lime juice and smash until the ingredients are all combined.
Step 3) Spread the mix on the arrachera.
Step 4) Add the cilantro and let it rest for a couple of hours.
Step 5) Grill until the juice starts coming out of the beef and flip.
Step 6) Plate and serve with rice and beans or anything else you'd like!
Enjoy!

Recipe by Laura Muller of @lasrecetasdelaura

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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:

Step 1) Cut your choice of steak into manageable pieces if the pieces are large.
Step 2) Using a large baking dish or aluminum foil pan, start layering the steak with the onion, jalapeños, cilantro, and the marinade.
Step 3) 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.
Step 4) 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.
Step 5) 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.
Step 6) 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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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

Step 1) Mix in the marinade ingredients with the pork.
Step 2) Coat well and keep in the fridge for 1 hour at minimum—overnight is best.
Step 3) Remove from the fridge and heat the grill.
Step 4) Grill on both sides for 3–4 minutes.
Step 5) 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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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:

Step 1) Using a medium saucepan, add all ingredients, mix and cook on medium-low heat while stirring until the sauce has thickened, about 10 minutes.
Step 2) Divide the sauce, setting aside half for basting and the other half for serving.

For the pork chops:

Step 1) Make the pork-chop rub by mixing all the dry spices together in a small bowl. Set aside.
Step 2) 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.
Step 3) Season each pork chop with the dry rub.
Step 4) When ready to start grilling, oil the grill grates.
Step 5) 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.
Step 6) Serve the finished pork chops with the reserved guava BBQ sauce.

Recipe by Chris Valdes of @chefchrisvaldes

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Juicy and flavorful, these tasty grilled shrimp kabobs are the ideal recipe for a summertime cookout.

Ingredients

4–6 Skewers
1–2 pounds of shrimp, raw, peeled, and deveined
2 tablespoons of Mazola^® Corn Oil
1 tablespoon of smoked paprika
2 red bell peppers, cut into squares
2 green bell peppers, cut into squares
1 red onion, cut into squares
Salt and pepper to taste

Instructions

Begin by seasoning shrimp with Mazola^® Corn Oil along with smoked paprika, salt and pepper.
Mix well and marinate for 2 hours in the refrigerator.
Add shrimp, onion and peppers to skewers.
Grill for 2 minutes both sides or until shrimps are cooked through.

Recipe by Jesus Criollo of @criollo_grindz

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It’s grilling season and what better way to ring in summer than with Sarah McCune’s fish taco recipe made with heart-healthy* Mazola® Corn Oil!

Ingredients

1 pound cod or other white fish, cut into long strips
1 bag prepped crunchy slaw*
1 Avocado
2 limes, juiced
½ bunch cilantro, chopped
2 tablespoons honey
¼ cup Greek yogurt
8–10 tortillas
4 tablespoons Mazola^® Corn Oil
3 teaspoons chili powder
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon fresh ground pepper

*If your slaw comes undressed:

3 tablespoons Mazola^® Corn Oil
1 tablespoon vinegar
Salt and pepper to taste

Instructions

In a sauce bowl, smash avocado until creamy. Add lime juice, honey, and Greek yogurt, and mix well.
Add chopped cilantro and salt to taste.
If needed, combine slaw with Mazola^® Corn Oil, vinegar, salt and pepper in a large bowl.
On a platter, arrange fish and coat with 3 tablespoons Mazola^® Corn Oil.
Rub spice mix of chili powder, onion powder, garlic powder, 2 teaspoons salt and fresh ground pepper evenly on fish.
On a hot grilling pan, place fish carefully and don’t move for 2–3 minutes. Gently turn over to cook evenly.
Cook for another 3 minutes, or until cooked through.
Warm tortillas and layer your crema and crunchy slaw over top of the fish and enjoy!

Recipe by Sarah McCune of @growingupsarita

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This summer, make these delicious grilled shrimp! Ready in under 25 minutes, this quick and easy recipe will become a family favorite in no time.

Ingredients

10 Skewers
2 pounds raw shrimp, peeled and deveined
2 red bell peppers, cut into square pieces
2 green bell peppers, cut into square pieces
1 onion, quartered
3 tablespoons of Mazola^® Corn Oil
1 teaspoon Cajun seasoning
1 teaspoon all-purpose seasoning
1 teaspoon lemon pepper
1 teaspoon bang bang sweet & spicy seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Soak skewers in water for 15 minutes.
Season shrimp with 1 teaspoon each of cajun seasoning, all-purpose seasoning, lemon pepper, bang bang sweet & spicy seasoning, paprika, garlic powder, onion powder. Add 3 tablespoons of Mazola^® Corn Oil and toss to coat.
Assemble skewers by adding shrimp, bell pepper, onion, bell pepper and repeat until all skewers are finished.
Grill for about 2–3 minutes, or until shrimp are fully cooked.

Recipe by Genevieve Carranza of @g.eennnn

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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

Step 1) 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.
Step 2) Toss the remaining 2 tablespoons of Mazola^® Corn Oil with the sliced vegetables.
Step 3) 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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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

Step 1) 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.
Step 2) 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.
Step 3) While the cobs are cooking, mix the Mexican cream ingredients together in a small bowl.
Step 4) When the corn cobs have a crispy exterior, carefully remove the foil.
Step 5) 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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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:

Step 1) Mash together the garlic with anchovies until they form a paste.
Step 2) 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.
Step 3) 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:

Step 1) Brush the lettuce with Mazola^® Corn Oil and cook on a griddle over medium-high heat for 2–3 minutes.
Step 2) 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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