Prepare your Mexican street corn salad - Add the remaining ingredients to the bowl and stir thoroughly. Add flour to the cooked veggies and stir - cook for 2 minutes or so. Broil corn under high heat with oven door ajar for about 5 minutes or until a few of the kernels begin to char. Meanwhile, cut the corn off the cobs and set aside. Then season with salt, garlic powder and cayenne pepper. Heat olive oil in a skillet over high heat and char your corn stirring occasionally, fresh and canned corn usually takes 3-5 minutes while frozen may take a bit longer. Sprinkle the chicken with salt and chili powder. Cook 4-6 more minutes depending on thickness of chicken. I cant wait to try this. Stir in the beans, corn, green chiles, and remaining spice mixture. Whats not to love? Looking forward to enjoying this all season long! Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. 4 minutes. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes. These chicken tacos go great with an ice-cold bottle of Mexican beer. Sign up to save recipes in your recipe book, write reviews and more! Your email address will not be published. Give cheese a taste. Bake covered for 20 minutes, then uncovered for another 20 minutes. In a small bowl, mix together the mayo and sour cream. 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. Thanks in advance for your answer! I had this in Mexico this summer! This Chicken and Corn Chili is so comforting and zesty, you will want to make it again and again! Remove the chicken from heat. Corn: You can thaw the corn or bake it frozen (I didnt notice a difference when I did it both ways). Then used a baster to suck up all the extra juice. For another delicious corn recipe, try my Honey Butter Skillet Corn. Spread cheese crumbles on a plate, set aside. 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 your grill, gas, or charcoal, to 500 degrees so the flames are at medium high heat. Dont Miss a Recipe! Pat dry the chicken and season it with salt and pepper. Trader Joes frozen roasted corn was perfect. Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. Im kinda chickened out but this looks so yummy Im going to try it with fish tonight. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Learn how your comment data is processed. Add olive oil and swirl to coat the bottom of the skillet. All recipes include Weight Watchers values and nutrition info! Simmer for 3-5 minutes until the chili base thickens. Heat a cast iron skillet on high heat and add the corn. Use half of it for the chicken marinade and set the other half aside. Pour the mixture into the prepared baking dish. Your email address will not be published. If you make this recipe and love it, I would be so grateful if you come back to saltandbaker.com to leave a rating and review. FREE EMAIL SERIES My fav tips to make you a better cookright now! I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. Julia, I'd like to sub boneless chicken thighs here. This dish is best when served with a squeeze of fresh lime juice over the top just before serving. Let your chicken rest for at least five minutes before slicing and serving. directions. Instructions. Mix the dressing ingredients together in a small bowl. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. We do a lot of chicken dinners in our house. Turn the heat off and sprinkle in chili powder and cumin. Mexican Street Corn Chicken Recipe [Video]. Directions. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. In step 1, just be sure to saut the veggies in a skillet before adding them to the crock pot. For authentic tacos, use carne asada meat and pico de Gallo. Best, Maike. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Mexican street corn casserole to the rescue! Remove from heat and add in butter and salt. Slather the grilled corn on the cob with the spicy mayo mixture. Thankyouverymuch, Hey Sommer! Before I tasted it I thought I might want to add salsa but the flavors were REALLY good without it! Peel back husks. This allows it to evenly disperse into the liquid once it is added. Brown the chicken on both sides, until nicely browned. Place in a large Ziploc bag. Turning every few minutes. Add cream cheese to a medium size, microwave safe bowl. It makes a wonderful leftover, so its a great Weekly Meal Prep recipe. This Mexican street corn chicken tastes great on top of a bed of pasta or rice. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because its pretty)and stir to combine. That should tell you how much I love this recipe! Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Top the salad with the corn mixture, chicken slices, and cotija cheese. When all sides are browned, remove from the grill onto a plate. This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. Hubby had three portions! Preheat a grill to medium-high heat (about 375F-400F). Then season with salt, garlic powder and cayenne pepper. Instructions. That is what Im saying! Toss corn and let cook for an additional 2-3 minutes (without stirring). Serve warm. Which I will do if I ever can't find Cotija cheese. Preheat oven to 325F, and line a rimmed baking sheet with parchment paper. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. To save leftovers, separate into meal sized portions and then place in an airtight container and store: Here are a few ways to repurpose those leftovers and give them a delicious makeover! Bring to a boil and add in corn. Place the chicken in a large baking dish, such as an 812 pan, and sprinkle on tha taco seasoning. You can mix it into a cold liquid ingredient before stirring it into the chili. When you want to thicken a soup or stew, use equal parts flour and fat. Share it with your friends and family! This soup is so creamy with the heavy cream. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Grill the corn: Place the husked corn directly onto grill grates. Remove from the oven and top with the remaining cheese and cilantro. Brush the corn with olive oil on all sides. Tastes were incredible. I used all of the remaining mixture, but add a few spoonfuls at a time until its a good consistency for you. Making this recipe? Microwave on half power for 1 minute intervals, whipping with a fork in between, until warm and smooth. Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs. Serve each seasoned chicken breast with a cup of street corn mix over the top. An easy and tangy 15-minute Mexican street corn salad recipe with frozen corn that will quickly become a favorite to eat and share with others. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Luckily for me, corn is in season and there is a fresh corn stand right around the corner from my house. Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 . We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. Ive been craving it and will definitely, definitely be making this tonight. Its easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 5 oz cutlets and freeze them for later in quart size freezer bags. Transfer to a bowl and allow to cool. Baked Chicken, Chicken breast dinner, Elote, Mexican Street Corn, Terms of Use Disclosure & Privacy Policies, Can be prepped and in the oven in as little as 10 minutes. So delicious and easy! If you don't have grill access, the corn can be roasted in the oven. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. Be sure to use warmed tortillas or they may tear. Thank you for a delicious recipe! Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. Use thinly sliced skinless, boneless chicken breasts. Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. Coat the corn on the cob with a little olive oil and place right on the grill. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Mix together mayonnaise, sour cream, and chipotle seasoning. Looking for more tasty, lightened up chicken recipes like this Mexican Street Corn Chicken? Stir together with a wooden spoon. Use Cheddar or Monterey Jack- These will not make it taste authentic, but they will still be delicious. While the corn is on the grill prepare the other ingredients. Worked great! So glad you loved it! Making meal time easy, but doing it in style! Heat a 14-inch skillet over medium-high heat. Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. That way, I always have some cutlets and some chicken bites on hand! In a bowl, mix together the Mexican crema dressing ingredients. You are always coming up with something yummy and new. Preheat oven to 375F. Its one of our go to meals. In a large bowl, add drained corn, mayo, sour cream, chili powder, lime and give it a really good stir. garlic paste), lime zest from 1 lime, teaspoon chili powder, teaspoon paprika, and cup chopped cilantro (about half of your cup). Both the protein and a side in just one casserole dish! Your email address will not be published. Slice the kernels off the corn and add to the bowl along with the scallions. Did you make this recipe? Pour in the chicken broth, using store bought broth is an easy way to add extra flavor to the soup. Required fields are marked *. It is so delicious and i will be making for upcoming Sunday dinner! 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! Foodie Pro & The Genesis Framework. Heat butter in a large skillet over medium high heat. Although that corn is served still on the cob, you cant deny how much easier it is to prepare in a baking dish and off the cob like were doing here today. Learn how your comment data is processed. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. All Rights Reserved. Cook the chicken: Next, heat the olive oil in a large cast-iron skillet over medium-high heat. Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Make sure to scroll to the bottom for the FULL recipe card. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Buy thin chicken breasts on the shelf at the store, Cut regular sized chicken breasts in half horizontally (this is what I generally do), Pound the chicken breasts to half the thickness, Leave it out- It is still very good, even without cheese. Bake at 350F, uncovered, for 30-40 minutes or until the chicken is cooked through (165F internal temp.) Another delicious way to make these is with our instant pot. Cant wait to try this recipe Total Time: 15 minutes. Cook corn for approximately 8 minutes. Dont forget the tortilla chips and salsa verde to dip them in. Step 2: Set the corn aside and allow it to cool enough to handle. Dried cilantro simply will not do. Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Ifyou like this recipe, you may be interested in these other delicious Mexican inspired recipes: Watchthe video belowwhereRachel will walk you through every step of this recipe. Cook the peeled corn on the cob directly on the grill, over medium heat for about 14 minutes, turning every couple of minutes. Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro. I also finished with fresh lime and zest to add some acid after it was baked. It's so tasty! I can try making a video someday, I will add it to my list . Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Theme by 17th Avenue, If youve never had Mexican Street Corn (also called Elote) you are in for a real treat! Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. 1/2 cup red onion, diced finely. This Mexican corn casserole is actually pretty perfect on its own and doesnt need much to make it feel like a complete meal. Used good old fresh Midwest sweet corn and it tasted delicious. Sprinkle the remaining chili powder over the top. Thank you for this great recipe! Top with chopped green onions. Add the kernels to skillet and roast with butter or olive oil for about 10 minutes. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. I love street corn and now I get to eat it all week. It's very similar in flavor to Feta cheese. Grease a 2-quart baking dish with cooking spray, set aside. Then, everything is baked in the oven for about 25 minutes. Remove the corn from the cob. I added a bit of cumin, cayenne pepper, and some cotija cheese to the bake and garnish. Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. It was an immediate hit with my whole family! Sprinkle a bit of soy sauce on each taco before serving. If you enjoyed this Mexican Street Corn Chicken Bake, you might like these recipes: The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. Imsuremyfamilyandfriendswillloveit. This recipe is based on the popular street corn sold in Mexico called "elote". Instructions. I was wondering, does this meal freeze well? Remove the corn from the grill and allow to cool so that you can handle it. Do you typically serve as a one dish meal or do you like anything on the side? The accuracy of the nutritional information for any recipe on this site is not guaranteed. This post may contain affiliate links. Directions. Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Brush the corn with butter and grill for about 2 minutes on each side. Fabulous! Cook for 3-4 minutes or until fragrant. They save and reheat well, and can make the start of another delicious dish. Preheat grill to medium heat. We love a little heat so I added a little ground red pepper when I seasoned the chicken. These carne asada street tacos are as Mexican as you can get. Grill 4 sweet corn without the . Your email address will not be published. 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 corn, turning every 2-3 minutes, until slightly charred on all sides. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. I seasoned with adobo seasoning, pepper, and chili powder. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. I'm here to help you make mealtime memorable, and life a little spicy! If for some reason you can't find Cotija cheese, use Feta cheese instead. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. Made with frozen corn and Cojita cheese. Make sure to choose a higher fat content dairy alternative such as oat or soy milk. Its fall time here in NY so no fresh corn available. Remove the corn from the cob and put the charred corn into a large bowl. Add the chicken strips and cook until browned for about. I also like refried beans or black beans with this. Required fields are marked *. Butter the outside of 2 tortillas, then spoon a layer of the chicken mixture and a layer of mexican blend or monterey jack cheese in between the tortillas. 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. Cook on low for 6-8 hours, or on high for 3-4 hours. No need to thaw frozen corn. You can use frozen corn if youd rather, but it tastes best with fresh corn. I made sure I cut the chicken thin and cut it into small pieces. I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. I added picante sauce on the side! Privacy policy / Terms & Conditions / Accessibility. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Your Mexican Street Corn Black Bean Chicken bake is ready! Bake cowboy chicken breast at 375 degrees F for 7 to 10 minutes. And its gluten-free! Add 1 teaspoon chili powder and mix well. Marinate chicken in 1/2 cup orange juice and 1/2 cup lime juice for three hours for an intense flavor. The corn takes about 12 minutes, the chicken takes about 8-9 minutes for thin cut chicken breasts. The mayo mixture that is traditionally brushed over grilled corn on the cob is easy to make. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. Remove and top with the remaining cheese and cilantro. I ended up with some leftovers that I was tempted to freeze. If youre unfamiliar with Mexican Street Corn (or Elote), its a Mexican street food offering that traditionally consists of corn on the cob slathered in a sauce made from mayo, chili powder, and lime juice and topped with cilantro and Cotija cheese. Let marinate for at least 30 minutes. 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Who else loves Mexican street corn? Fold in corn, 2 cups cheese, and bacon and season with salt . Once it returns to a boil, reduce the heat to low and simmer 10 minutes. (Make sure to check out all our chicken chili recipes at the bottom of the post! Chicken Bryan: Grilled chicken with a basil lemon butter sauce topped with sundried tomatoes and creamy goat cheese. Melt the butter in a large saucepan over medium heat. After it is simmering hot, add the chicken. Your email will not be published or shared. optional, for spritzing at the end if desired, see notes. What a delicious recipe for fall! My recipes are everyday, familiar foods, cooked from scratch. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shearslike these(affiliate link). Grab the ears of corn and shuck them and then place them directly on the grill. Instructions. Toss the remaining corn with Parmesan cheese and chopped cilantro. Remove from grill and set aside. Trust me, this pairing is so good. 2010 2023 A Spicy Perspective. Stir rapidly as you sprinkle the cornstarch over the top of the chili. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Clean, oil and preheat the grill to medium- high. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Imagine all of this goodness over baked chicken, and you'll be in love, just like me! This is my husbands new favorite soup. Your email address will not be published. Preheat a grill to medium-high heat. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Grab a bowl and place the cilantro and diced jalapeos in it. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Mexican street corn, also known as Elote, is grilled corn that is lathered in a mixture of mayonnaise, sour cream,cotija cheese, chili powder, garlic, and cilantro. There are some substitutions that can be made for preference or if you are in a pinch with the ingredients that still give you great results with the recipe. That means It is hot enough when you can hold your hand above the grill for only one second. Use tongs to remove the cooked chicken from the pot. Bring water to a boil and add in the corn. published on April 26, 2021 Add the corn, to the pot and stir. , Julia, This was so delicious!!! Peel the corn on the cob and remove the silks. Cooking fresh corn on the stovetop, this entire recipe is done in just 10-minutes. Thin chicken and it had zero flavor and I threw it out. Instructions. I make and test all of the recipes presented on this site. Spread frozen corn evenly across the skillet; do not stir. Instructions. Cool and cut corn kernels off cob. 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 . Drain water and keep pot over low heat. Preheat oven to 375 F. Add chicken breasts to the baking dish: Season the chicken with salt and chili powder: Bake at 375 F in the preheated oven for about 20-25 minutes until the chicken is completely cooked through. Heat grill or griddle to high heat. Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined. I like variety so rarely do I try things repeatedly. Set aside. It couldnt be easier or more delicious! Any chance theres a video or you could expand on how you trim the large chicken breasts to make cutlets? Grease a baking dish and toss the chicken in. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Thank you for an easy and delicious recipe. Add shredded lettuce and a handful of shredded cheese on top with a few chopped tomatoes. Cool and cut corn kernels off cob. Like this recipe? I cut/trim and then freeze the uncooked cut up chicken. I also added salt, pepper, garlic and am glad that I did. Its best to thicken chicken chili with cornstarch. Feel free to use fresh corn cut off the cob as well. 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. That should work just fine! The base of the chili is a perfect marriage of a White Chicken Chili Recipe (minus the beans) and a classic Corn Chowder Recipe. Read my disclosure policy here. Let the corn cool slightly and cut the kernels off the cobs. Add the corn to a bowl, with the rest of the salad ingredients and mix well. In a large bowl, combine the mayo, garlic, and lime zest and juice. 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. Meanwhile, in a small bowl, mix together Greek Yogurt, Sour Cream, grated parmesan, taco seasoning, lime juice, and salt.