You'll want brown bits to slightly form on the corn and onions, but not too much. Then simmer for 20 minutes until the chicken is cooked through. Im normally not a corn in anything type of girl, but THIS is changing my mind! Thanks for the great recipe! I had this in Mexico this summer! Step 4: Mix everything and then add the corn, cotija, and cilantro. Meanwhile, in a small bowl, mix together Greek Yogurt, Sour Cream, grated parmesan, taco seasoning, lime juice, and salt. When the beef browns about halfway, sprinkle in the Mesquite seasoning and stir. In a large pot, fill with water about halfway up. This dip can get runny if you don't. Also the longer it sets, the more the cheese soaks up any liquids. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. I love your flavor profiles. Your email address will not be published. Use thinly sliced skinless, boneless chicken breasts. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Used good old fresh Midwest sweet corn and it tasted delicious. Making it again tonight! Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. I made this recipe and it is excellent. Bake at 350 for 35 - 45 minutes or until chicken is fully cooked. Highly recommend as a holiday side or feature for a family taco night. Feel free to use fresh corn cut off the cob as well. Saute another 2-3 minutes to soften. Sprinkle the remaining chili powder over the top. You can check out all of my EASY CHICKEN recipes here, or see a few of our readers favorite recipes below. Peel back husks. Turn the heat off and sprinkle in chili powder and cumin. Im obsessed with this street corn topping youre going to want to put it on everything! Remove the seeds and stem and dice the poblano peppers and set aside. I am living off of your recipes. Place the corn cobs directly on the oven rack in a 350 F oven and allow to roast until husks are dried out and golden brown, about 30 minutes. We were going to dinner at a friends house and I realized an hour before that I needed to bring a vegetable side. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Thanks in advance for your answer! Finish the dish with lime juice and cilantro. Yummmy! Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. My family loves this recipe! If using canned, youll need 4 cans of corn for this recipe. Fresh corn on the cob - Fire up the grill and roast a few ears of corn. The combination of the salty Cotija cheese and sweet corn together with the spicy Chili powder tastes so good! Using a brush, coat each ear of corn with oil to make sure it doesn't stick to the grill during cooking. All recipes include Weight Watchers values and nutrition info! Which I will do if I ever can't find Cotija cheese. Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Stir in the sour cream and shredded cheese. Both the protein and a side in just one casserole dish! Thats strange, I made it as is and it was perfect. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). 2 cups grated cheddar cheese. I also added salt, pepper, garlic and am glad that I did. Sprinkle taco seasoning on top, toss and cook a few more minutes until the internal temperature of the chicken reaches 165 degrees. Husk and broil for more color if needed, about 3 minutes, turning once or twice. Toss the remaining corn with Parmesan cheese and chopped cilantro. We do a lot of chicken dinners in our house. ), Todays chicken chili recipe is a mash-up of several popular recipes. Thank you for a delicious recipe! This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. Simmer for 3-5 minutes until the chili base thickens. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. In a bowl, mix together the Mexican crema dressing ingredients. I made the Mexican Street Corn recipe for a family gathering and the dish was empty! Watch how to make this recipe. I think youll find my recipe gives you all the Mexican Street Corn flavors you seek, making it into a tasty main dish! 2010 2023 A Spicy Perspective. Combine the corn (frozen or thawed) and the mayo, sour cream, 1 teaspoon of chili powder, garlic powder, salt, and 4 ounces of queso fresco cheese in a large bowl. As mentioned in the post, I dont personally recommend freezing this recipe because dairy doesnt always reheat well after thawing. Cooking fresh corn on the stovetop, this entire recipe is done in just 10-minutes. Thanks . We love a little heat so I added a little ground red pepper when I seasoned the chicken. Preheat oven to 350F. In a small bowl, mix together the mayo and sour cream. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Add the oil and chopped onions. Not sure Im voting correctly. Remove and top with the remaining cheese and cilantro. I'm here to help you make mealtime memorable, and life a little spicy! Checked the temp of my chicken until it was 165F. It is so delicious and i will be making for upcoming Sunday dinner! Mexican Street Corn Chicken is an ooey gooey cheesy meal, perfect for Cinco de Mayo, game day, or anytime you want an authentic Mexican dinner recipe. Serve the grilled chicken with the Mexican Street Corn over top and a lime wedge on the side to squeeze over top and sprinkle with Tajin seasoning. Mexican Street Corn Recipe (Easy Elote Recipe). Chicken Breasts. Stir in about 4 to 5 tablespoons of the dry seasoning blend. What makes this meal so GREAT (and easy!) Trust me, this pairing is so good. I also swapped the Cotija cheese for Queso Fresco because its a bit more widely available in my experience, and also a bit lighter/lower in WW SmartPoints. Grill 4 sweet corn without the . However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled Mexcian Street Corn. Do you typically serve as a one dish meal or do you like anything on the side? I look forward to trying more of your recipes! Saut the onion and jalapeo until the onion begins to soften. Cook the peeled corn on the cob directly on the grill, over medium heat for about 14 minutes, turning every couple of minutes. Making meal time easy, but doing it in style! Instructions. Everything I cut off to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. Spread the corn mixture evenly over the top of the chicken. 2 (15 ounce) cans whole kernel corn, drained. I use thinly sliced skinless, boneless chicken breasts in this recipe. Spray or brush each ear of corn lightly with olive oil. This Mexican Street Corn Chicken Bake has become one of my favorite ways to cook chicken. This is my husbands new favorite soup. In a bowl, mix the black beans, black eyed peas, fire roasted tomatoes, corn, onion, bell pepper, garlic, oil, lime juice, and the remaining 1 tbsp dressing mix until combined. Definitely never had it dry out! Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. :). What a delicious recipe for fall! Set aside. Saut the veggies in the butter until softened. This is seriously so good. I cut/trim and then freeze the uncooked cut up chicken. We even have it on the meal plan for this week! Preheat oven to 375 F. Add chicken breasts to the baking dish: Season the chicken with salt and chili powder: Top the chicken with corn kernels: Then, top the chicken with black beans: Finally, add Cotija cheese on top: Bake at 375 F in the preheated oven for about 20-25 minutes until the chicken is completely cooked through. Preheat grill for high heat. Thin chicken and it had zero flavor and I threw it out. Follow us on Instagram and tag @ASpicyPerspective so we can share what youre cooking! #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #c6a42d; }, Share on Facebook This super flavorful Mexican Street Corn Chicken is an easy and tasty dinner recipe that makes a perfect weeknight meal! Hungry for more family-friendly recipes? Chicken Parmesan: Panko-crusted chicken topped with homemade marinara sauce, mozzarella, and parmesan cheeses and baked until golden and bubbly. Be sure to print this amazing taco recipe to add to your recipe box. Microwave on half power for 1 minute intervals, whipping with a fork in between, until warm and smooth. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Then used a baster to suck up all the extra juice. Mix thoroughly. No need to thaw frozen corn. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Instructions. It's seasoned with salt, chili powder, and lime juice. Clean, oil and preheat the grill to medium- high. directions. Spread cheese crumbles on a plate, set aside. Preheat oven to 325F, and line a rimmed baking sheet with parchment paper. It depends, sometimes Ill do a side salad or sauteed veggies. Do you think this is possible with a crockpot? Place the corn on a grill over medium to medium high heat. Frozen roasted corn and a tangy creamy and lime-based . It's so tasty! Brown the chicken on both sides, until nicely browned. 1 cup green pepper, chopped. If you want a punch of lime flavor, squeeze some fresh lime juice over the top of the Mexican street corn casserole after it finishes baking. Thanks for the great review. Im so glad I found your page and gave this one a try. Marinate chicken in 1/2 cup orange juice and 1/2 cup lime juice for three hours for an intense flavor. Melt the butter in a large saucepan over medium heat. In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine. I will be making this again! Then season with salt, garlic powder and cayenne pepper. If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster! Keep in mind that this dinner is already hearty and wholesome since it contains both chicken and a full side dish sized portion of Mexican street corn all in one dish. So, I went ahead and bought it. To the corn kernels add some fresh cilantro, cotija cheese, and the mayo mixture from earlier. Add the corn, to the pot and stir. Set aside. Spread the corn mixture evenly over the top. It should not be used as a substitute for a professional nutritionists advice. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. If you have special dietary needs, this recipe meets some and can be easily modified to comply with others. Another delicious way to make these is with our instant pot. In a small bowl, stir butter and mayonnaise together until smooth. Served it with refried beans and fajita veggies. Hi, I'm Julia! I was wondering, does this meal freeze well? In a large bowl, add drained corn, mayo, sour cream, chili powder, lime and give it a really good stir. It is definitely going in the rotation! Its also incorporated into my Corn Fries recipe. Garnish with queso fresco and chopped cilantro. Spoon corn casserole into a 913-inch baking dish greased with nonstick spray. Cook corn for approximately 8 minutes. As always, check all store bought ingredients for compliance on specific dietary needs. I hope you enjoy them and let me know your feedback in the comments! It makes a wonderful leftover, so its a great Weekly Meal Prep recipe. While we love the convenience of frozen corn kernels, you can always use canned, or even fresh corn cut off the cob. Combine cup sour cream, cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. Heat grill or griddle to high heat. They save and reheat well, and can make the start of another delicious dish. I added the fresh avocado on top as well as cilantro and it was absolutely delicious. As an Amazon Associate I earn from qualifying purchases. The perks of living in the exurbs! It goes great over white rice with queso fresco, tomatoes, jalapeos or . Set aside. If you prefer a spicier soup, you can always an extra jalapeo. I actually dont like to freeze this one, because it has a heavy dose of dairy in it. Remove the corn from the grill and let cool slightly. , Julia, This was so delicious!!! In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. Share on Twitter then tonight I am bringing it to a christmas party potluck. In a large bowl, mix together corn, mayonnaise, chipotle pepper, salt and pepper, and green onions until well combined. Brush the corn with butter and grill for about 2 minutes on each side. This turned out delicious. Rice goes really well, either my Easy Salsa Rice recipe or a packaged kind with similar flavors. Its a family favorite served with, This recipe is simple and bursting with flavor. Very mellow, not spicy. If you did not receive an email check your spam folder. This dish is full of delicious Mexican street corn spices, queso fresco cheese, and cilantro. I have become a huge fan of Mexican Street Corn lately! Many thanks! Sign up to receive new posts delivered directly to your inbox: This super flavorful Mexican Street Corn Chicken is an easy and tasty dinner recipe that makes a perfect weeknight meal. Heat a cast iron skillet on high heat and add the corn. Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. It tends to separate and turn grainy. Then remove from the oven and garnish with crumbled cotija cheese and fresh chopped cilantro. All Rights Reserved. Tastes were incredible. Super easy recipe thats great for all tastes. Mexican Street Corn with Frozen Corn (Esquites Recipe) Yield: 6 servings. Everyone liked it! While the corn is on the grill prepare the other ingredients. Your email address will not be published. Imagine all of this goodness over baked chicken, and you'll be in love, just like me! However, this recipe will be delicious anytime of year, and you can definitely just buy a bag of frozen sweet corn and defrost some if you dont have cornfields in your neighborhood. Add 1 teaspoon chili powder and mix well. Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. To make this mixture just combine mayo, sour cream, garlic, chili powder, ground red pepper, lime juice, kosher salt, and pepper. Brought this to a family gathering and it was an absolute hit! Add the chicken strips and cook until browned for about. Let marinate for at least 30 minutes. To cut down on prep time, use canned chicken breast. If using a whole cob, cut the kernels off and into a bowl. Once cooled, cut the corn kernels from the cob and set them aside. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Place the chicken in a large baking dish, such as an 812 pan, and sprinkle on tha taco seasoning. Instructions. Serve topped with crumbled bacon, cotija, and jalapeno slices. It was an immediate hit with my whole family! 1 cup mayonnaise. So delicious and easy! Then, everything is baked in the oven for about 25 minutes. I usually marinade the chicken in Lowrys baja chipotle before assembling the dish. Add cowboy caviar, Organic Pepper Jack Cheese and 3/4 cup Mexican Blend Cheese and stir to combine. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Preheat grill to medium heat. Add the corn, to the pot and stir. 4 - 5 hours is ideal. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Top the chicken with corn kernels and black beans. Its hearty, full of corn, and topped off with bacon, cheese, and jalapeos. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Rotate until all sides have char marks. Delicious! Spread the bean mixture over the seasoned chicken. That way, I always have some cutlets and some chicken bites on hand! Instructions. Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil. It was also so easy for a quick weeknight and healthy meal. I got about 4 big meals out of it! (if using canned drain first; if using frozen, thaw it first). Also, take the time to make sure everything is drained really, really well. , Leave a star rating and review on the blog post letting me know how you liked this recipe! Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. Your email address will not be published. I am Cheri, read more in the About Me section. Sometimes dairy-heavy soups, chilis, or sauces have a granular texture after freezing. When you want to thicken a soup or stew, use equal parts flour and fat. I should have known since this recipe is based off one of my all time most popular recipes, Mexican Street Corn Casserole! I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. I also finished with fresh lime and zest to add some acid after it was baked. Brush corn with vegetable oil. My family loves chicken, and even more so, Mexican food. Your email address will not be published. Read my disclosure policy here. Bring to a boil. Garnish with queso fresco and chopped cilantro. Slice the kernels off the corn and add to the bowl along with the scallions. Remove from grill and set aside. Stir until evenly mixed. In a large skillet, beginning browning the beef over medium-high heat. Place the corn onto the grill grates, cover and let cook for about 2-3 minutes, until the corn is cooked through and charred in some spots. Their plates were clean and there were no leftovers to be had. Preheat the oven to 425 degrees F. In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 . Instructions. Place the corn on a grill over medium to medium high heat. Bake uncovered, for 30-40 minutes or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the meat reads 165F. In this Mexican Street Corn Chicken recipe, I stripped the corn from its cobs to make it into a topping for chicken! Use tongs to remove the cooked chicken from the pot. Cook for 8-10 minutes, stirring occasionally. Preheat grill for high heat. Thank you! If for some reason you can't find Cotija cheese, use Feta cheese instead. The mayo mixture that is traditionally brushed over grilled corn on the cob is easy to make. Remove the chicken and corn from the grill. This is not the first time Ive shared a chicken chili recipe, and it certainly wont be the last. Heat a skillet over medium heat. Slather the grilled corn on the cob with the spicy mayo mixture. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Share it with your friends and family! This post may include affiliate links. After it is simmering hot, add the chicken. I made this tonight and it was delicious. Instructions. Your Mexican Street Corn Black Bean Chicken bake is ready! This recipe works best with thin chicken breasts cut in half horizontally. That means It is hot enough when you can hold your hand above the grill for only one second. All rights reserved. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Instructions. Cook on low for 6-8 hours, or on high for 3-4 hours. I love street corn and now I get to eat it all week. The flour needs to be mixed into the fat directly for best results. When all sides are browned, remove from the grill onto a plate. Stay up-to-date by following us onInstagram,Facebook, andPinterest. Theme by 17th Avenue, If youve never had Mexican Street Corn (also called Elote) you are in for a real treat! Subscribe to get my favorite recipes sent to your email: 2023 Salt & Baker. Thank you for this great recipe! Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Mexican Street Corn Chicken is everything you love about an Mexican Street Corn, transformed into a wholesome and delicious main dish! Emily, thanks for the fabulous recipe idea. That should work just fine! Add chicken breasts to the medium casserole dish. Thanks for the recipe idea. I will make this again, but will change a few things to see if I can reduce the amount of left over liquid. Tonight it is Mexican corn on chicken night. Add mayo, cheese, lime juice, onions, cilantro, salt, garlic powder and chili powder then mix to combine. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine. Preheat the oven to 350 degrees F. Remove the corn from the husks. This Mexican street corn casserole is a Mexican-inspired dish thats perfect for taco Tuesdays, summertime, and any time the cravings for Elote appear. Bring water to a boil and add in the corn. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Mix the corn, mayonnaise, sour cream, lime juice, salt, pepper and chili powder and pour over the chicken in the pan before topping with cheese. Worked great! I got about 4 cups of corn from 5 ears. Ensalada de Pollo (Mexican Chicken Salad). Best, Maike. Instructions. This Chicken and Corn Chili is so comforting and zesty, you will want to make it again and again! Let the corn cool slightly, then using a sharp knife cut the kernels right off the cob and into a bowl. Add olive oil and swirl to coat the bottom of the skillet. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Simply add your corn, mayo, salt, chile powder, and cayenne to a buttered skillet and cook for a few minutes. While I have personally not tried it this way, I do not see any reason why it wouldnt work out. Turn over and repeat. It is so so good as is. Amazing, delicious, gluten-free dish! Set aside to cool slightly, then skewer with sticks if desired. Were combining the best elements of White Chicken Chili and classic Mexican Street Corn. No, you cut the corn off the cobs before cooking. It has a beautiful depth of flavor and you can control the heat easily based on your familys preferences. Turning every few minutes. Preheat a grill to medium-high heat. Imsuremyfamilyandfriendswillloveit. // Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise. Im all about quick and. Stir in the chicken stock until smooth and bring to a boil. Then turn off the heat and stir in the lime juice. Privacy policy / Terms & Conditions / Accessibility. I'm Sommer Collier Travel Enthusiast, and the Resident Cookery Queen of A Spicy Perspective. Your email address will not be published. I always recommend trying the recipe as directed first if you are able. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Add the remaining teaspoon of chili powder to the corn and stir to coat. Any chance theres a video or you could expand on how you trim the large chicken breasts to make cutlets? Thank you! Place corn directly on the grill. Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Add jalapeos, garlic, and cumin; cook until fragrant, about 1 minute. Stir rapidly as you sprinkle the cornstarch over the top of the chili. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes! Use a sprinkle of cayenne pepper or red pepper flakes if you do not have jalapenos. This dip incorporates the same ingredients with a few extras added. Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix from step one over the breasts and rub it in a bit. Tender chicken breasts are smothered in a delicious corn mixture that holds all of the flavor of traditional Mexican Elote, then baked to perfection. Delicious! Stir in cream and cilantro. Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. There are both classic options and some healthy options to keep it light. In a small dish, stir together 1 teaspoons of the chili powder, 1 teaspoon paprika, teaspoon sugar, teaspoon cumin, teaspoon onion powder, teaspoon of the salt, teaspoon garlic powder, and a pinch of cayenne.