cowboy chicken mexican street corn recipe cowboy chicken mexican street corn recipe

Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright. In a large pot add in about 6 cups of salted water. Instructions. Place corn into a large pot of salted water and bring to boil. Make sure to choose a higher fat content dairy alternative such as oat or soy milk. WATCH. I had a bag of frozen corn in the freezer and was looking up ways to use it when I found this gem. Total Time: 15 minutes. Share it with your friends and family! It's seasoned with salt, chili powder, and lime juice. Set aside to cool slightly, then skewer with sticks if desired. We were going to dinner at a friends house and I realized an hour before that I needed to bring a vegetable side. , Julia, This was so delicious!!! Dont forget the tortilla chips and salsa verde to dip them in. Marinate chicken in 1/2 cup orange juice and 1/2 cup lime juice for three hours for an intense flavor. I will be making this again! It is so delicious and i will be making for Sunday dinner! Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Be sure to leave a comment and provide a Star Rating below, Rigatoni Pasta with Chicken and Sun-Dried Tomatoes. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! The flavors complement many dishes and meats though so you shouldnt have too hard of a time planning something fabulous for dinner. And are you saying you cut/trim and then freeze the cut up chicken? Thank you for taking the time to share such a wonderful comment - I love reading positive feedback. Cook for about 4 minutes until golden on the bottom. Im obsessed with this street corn topping youre going to want to put it on everything! Jeanette, I am so glad you loved this recipe. This dip can get runny if you don't. Also the longer it sets, the more the cheese soaks up any liquids. In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine. Grill the corn: Place the husked corn directly onto grill grates. Imagine all of this goodness over baked chicken, and you'll be in love, just like me! After it is simmering hot, add the chicken. Serve with a plate of warm tortillas so your guests can make their own fajitas or soft Mexican corn chicken tacos. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. The flour needs to be mixed into the fat directly for best results. Spread frozen corn evenly across the skillet; do not stir. Your email address will not be published. If using canned, youll need 4 cans of corn for this recipe. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Thank you for an easy and delicious recipe. Instructions. Then turn off the heat and stir in the lime juice. The sweetness of the corn is a perfect balance to the smoky heat from the jalapeno, green chiles, cumin, and cayenne pepper. Instructions. Thats strange, I made it as is and it was perfect. Step 3: In a large mixing bowl, combine the crema, lime juice, chili powder, and smoked paprika. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Place the corn on the grill, close the lid if using one and cook, turning frequently until lightly charred and softened, about 10 minutes. It is also different than the sweet white corn you get at anglo grocery stores. 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. Some chicken chilis freeze better than others. I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. Mexican street corn salad served over juicy grilled chicken. Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. I added a bit of cumin, cayenne pepper, and some cotija cheese to the bake and garnish. Finish the slaw: Add all the slaw ingredients to a large bowl with the corn, jalapeno, and dressing. 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. Do I have to cook the cobs before I can cut off the corn? Once you have a liquid slurry, pour it back into the soup over heat and stir until thickened. If you don't have grill access, the corn can be roasted in the oven. What a delicious recipe for fall! Transfer to a bowl and allow to cool. If you got large chicken breasts, just beat them with a meat mallet. I added the cumin as one reviewer mentioned and let the corn thaw in 2 colanders. CAN EASILY MAKE AT HOME, Copyright 2023 thestayathomechef.comAll rights reserved. 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. However, if you want to try it, just be sure to rewarm over very low heat and do not let it boil. I should have known since this recipe is based off one of my all time most popular recipes, Mexican Street Corn Casserole! I usually marinade the chicken in Lowrys baja chipotle before assembling the dish. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. Delicious! Its easy for this one to become a family favorite! Combine cup sour cream, cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. 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. 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. My advice is do not skip the lime juice. It couldnt be easier or more delicious! Add cowboy caviar, Organic Pepper Jack Cheese and 3/4 cup Mexican Blend Cheese and stir to combine. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all! Fabulous! This Mexican Street Corn Chicken Bake has become one of my favorite ways to cook chicken. Once cooled, use a knife to cut the kernels off the cob. Delicious!!!! 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. Also, take the time to make sure everything is drained really, really well. If using fresh corn, grill it. Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. Its a family favorite served with, This recipe is simple and bursting with flavor. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. The sweetness of the corn kernels mixed with creamy queso fresco cheese, fresh lime juice, and savory chili powder just make me want to gobble it up with a spoon. Heat a skillet over medium heat. This post may include affiliate links. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs. Looking forward to enjoying this all season long! Many thanks almost every other excellent post. Bring to a boil and add in corn. This soup is so creamy with the heavy cream. Cant wait to try this recipe For the corn: Prepare a grill for medium-high heat. I got about 4 big meals out of it! Sometimes it helps to have a visual, and weve always got you covered with our cooking show. The jalapeo in this soup gives it a nice warmth, but is not overly spicy. Let the corn cool slightly, then using a sharp knife cut the kernels right off the cob and into a bowl. I have everything in the fridge to make it. Meanwhile, cut the corn off the cobs and set aside. The taste should be incredible and the texture should be even closer to the real deal street corn. Garnish with queso fresco and chopped cilantro. Thanks for the great review, Amanda! Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Cook the chicken: Next, heat the olive oil in a large cast-iron skillet over medium-high heat. directions. Step 2: Set the corn aside and allow it to cool enough to handle. All Rights Reserved. That way, I always have some cutlets and some chicken bites on hand! 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. I made sure I cut the chicken thin and cut it into small pieces. For authentic tacos, use carne asada meat and pico de Gallo. Brush the corn with olive oil on all sides. Bring to a boil. Add the corn, to the pot and stir. Grill 4 sweet corn without the . Turning every few minutes. Required fields are marked *. In a large pot, fill with water about halfway up. Proceed with the recipe as written. However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled Mexcian Street Corn. Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing. Preheat oven to 350F. This dish is full of delicious Mexican street corn spices, queso fresco cheese, and cilantro. I love your flavor profiles. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made this recipe exactly as it was written (using the he regular chicken breast cut in half horizontally) cooked for 40 mins on 350 and it was absolute perfection I wont change or add a thing. Thank you, Looks delicious . You can mix it into a cold liquid ingredient before stirring it into the chili. Stir the corn around. Like this recipe? Made with frozen corn and Cojita cheese. Rotate the corn a few times and flip the chicken halfway through. I had this in Mexico this summer! Bake for 35-45 minutes until heated through and bubbly around the edges. Grill corn 2 minutes per side, about 8 minutes total. 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. I will make this again, but will change a few things to see if I can reduce the amount of left over liquid. Thank you so much for sharing!!! In this Mexican Street Corn Chicken recipe, I stripped the corn from its cobs to make it into a topping for chicken! While I have personally not tried it this way, I do not see any reason why it wouldnt work out. Sometimes, the salsa is added when the flavor is somewhat lacking, so I am glad that is not the case here! Stir to combine. Remove from heat. Im normally not a corn in anything type of girl, but THIS is changing my mind! In a casserole dish, lay the thin chicken breasts flat in the dish. It's so tasty! Instructions. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. Stir in the chicken stock until smooth and bring to a boil. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. Do not copy or publish A Spicy Perspective content without prior consent. Thank you for this great recipe! I usually make modifications to recipes I find online, but not this one! Meanwhile, cut the corn off the cobs and set aside. 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. To complete the subscription process, please click the link in the email I just sent you. Sprinkle Parmesan cheese over the dish. Thanks in advance for your answer! Its also great because it only takes about 15 minutes to make. I love Mexican street corn and I especially love it in chili form! If you have leftovers after making Street Corn Chicken, then it is your lucky day! Your email address will not be published. The accuracy of the nutritional information for any recipe on this site is not guaranteed. 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. I also finished with fresh lime and zest to add some acid after it was baked. Making meal time easy, but doing it in style! This turned out delicious. Heat a cast iron skillet on high heat and add the corn. Weve taken all the delicious flavors of Mexican Street Corn and made it into a delicious soup that is absolutely killer! If using a whole cob, cut the kernels off and into a bowl. my freezer gets way to cold. Serve warm. Mexican Street Corn Chicken Recipe [Video]. Adding the cornstarch to help thicken the chili was an excellent tip! Do you have any suggestions on how to substitute the mayo out? Remove from heat and serve with a drizzle of lime juice, chopped onion, cheese, and cilantro. If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick! Season with salt and pepper to taste. Thanks . Meanwhile, mix butter and mayonnaise until smooth. My husband doesnt love cilantro so I left it off. 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. Let your chicken rest for at least five minutes before slicing and serving. Instructions. 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. Continue stirring until cheese is hot. Delicious! All images, recipes, and original text content are copyright protected. Served it with refried beans and fajita veggies. The corn takes about 12 minutes, the chicken takes about 8-9 minutes for thin cut chicken breasts. This is not the first time Ive shared a chicken chili recipe, and it certainly wont be the last. Best, Maike. I made the Mexican Street Corn recipe for a family gathering and the dish was empty! 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. Dont Miss a Recipe! Use half of it for the chicken marinade and set the other half aside. 4 - 5 hours is ideal. And right after dinner I made another batch for leftovers! Ensalada de Pollo (Mexican Chicken Salad). Combine cooked, shredded chicken with taco seasoning, lime juice and oil. Preheat grill to medium heat. It's a pretty firm cheese and is perfect for grating over corn. If you have special dietary needs, this recipe meets some and can be easily modified to comply with others. 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. Preheat the grill to high heat. (if using canned drain first; if using frozen, thaw it first). Required fields are marked *. Bake at 350 for 35 - 45 minutes or until chicken is fully cooked. Rub the corn with olive oil, then sprinkle with salt and pepper. Looking for more tasty, lightened up chicken recipes like this Mexican Street Corn Chicken? It looks so nutritious and delicious. Roast the corn on the grill until somewhat charred on all sides. While we love the convenience of frozen corn kernels, you can always use canned, or even fresh corn cut off the cob. A Carrabba's favorite! Melt the butter in a large saucepan over medium heat. So I used will be using thawed corn this time. 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. Im kind of in love with this dish. Remove corn from oven then add back to the mixing bowl. I seasoned with adobo seasoning, pepper, and chili powder. I will be making it again! Heat oil in a large skillet over medium high heat. Add chicken breasts to the medium casserole dish. Preheat oven to 375F. Read my disclosure policy here. Drain water and keep pot over low heat. Click here to leave a star rating and review. Stir until well combined. #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 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. Your email address will not be published. Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients! Preheat a grill to medium-high heat. 1 cup green pepper, chopped. Use a sprinkle of cayenne pepper or red pepper flakes if you do not have jalapenos. Simmer for 3-5 minutes until the chili base thickens. Learn how your comment data is processed. First, heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Stir to blend and set aside. We do a lot of chicken dinners in our house. Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. In step 1, just be sure to saut the veggies in a skillet before adding them to the crock pot. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Your email address will not be published. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Add potatoes and corn. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). 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. Sprinkle the cheese over the top and broil for 1 to 2 minutes. Make sure to drain corn first. It is so so good as is. It depends, sometimes Ill do a side salad or sauteed veggies. Fritos Scoops for serving. Stir in flour and cook for several minutes. Brush the corn with butter and grill for about 2 minutes on each side. There are both classic options and some healthy options to keep it light. It was easy to put together, required minimal ingredients and effort, and tasted delicious! Hi, I'm Julia! Who else loves fresh corn on the cob this time of the year? You can find the complete collection of recipes onYouTube,FacebookWatch,orourFacebookPage,or right here on our website with their corresponding recipes. Tastes just like Mexican Street Corn, but it's made as a chicken bake! 4 minutes. NEW! Welcome to this delicious corner of the internet! In a small bowl combine chili powder, cayenne paper, and salt, set aside. No, you cut the corn off the cobs before cooking. Place the corn on a grill over medium to medium high heat. Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Thanks for the great recipe! Remove and let cool. Brown the chicken on both sides, until nicely browned. Remove from heat and add in butter and salt. You'll want brown bits to slightly form on the corn and onions, but not too much. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. 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. Your email address will not be published. Serve topped with crumbled bacon, cotija, and jalapeno slices. You can get the correct corn at any Mexican market such as El Mesquite Market or Hereras. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Chicken Bryan: Grilled chicken with a basil lemon butter sauce topped with sundried tomatoes and creamy goat cheese. I look forward to trying more of your recipes! Many thanks! Store leftover soup in an airtight container in the refrigerator for up to 5 days. Stir until evenly mixed.