1 (28 ounce) can whole kernel corn, drained
1 (4 ounce) can tomato sauce
1 (8 ounce) can tomato juice
1 (8 ounce) can whole kernel corn, drained
1 1/2 cups water
In a large saucepan, bring water to a boil and stir into the boiling water. Cover, remove from heat, and let stand 5 minutes.
In a large bowl, mix the corn, tomato sauce, tomato juice, and cornstarch until well combined. Pour this mixture over the corn, cover and let stand overnight.
In the morning, remove the chicken from the refrigerator, pat dry, and cut into thin strips.
Preheat the grill for high heat. Grill chicken strips on the prepared grill 6 to 8 minutes per side, or until no longer pink and juices run clear. Serve hot.