This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for! Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. This post may contain affiliate links. Additional Time: 5 minutes. (Stirring fast helps reduce clumps.). Frozen sweet corn - No need to thaw the frozen corn. This dip incorporates the same ingredients with a few extras added. I usually marinade the chicken in Lowrys baja chipotle before assembling the dish. Place in a large Ziploc bag. Hover over serves value to reveal recipe scaler. 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. While we love the convenience of frozen corn kernels, you can always use canned, or even fresh corn cut off the cob. In a large pot add in about 6 cups of salted water. Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients! 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. Tastes were incredible. Stir to combine. I should have known since this recipe is based off one of my all time most popular recipes, Mexican Street Corn Casserole! Then add in the spices and seasonings. Slice the kernels off the corn and add to the bowl along with the scallions. 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 Parmesan cheese over the dish. 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. It is so so good as is. This Mexican Street Corn Chicken Bake has become one of my favorite ways to cook chicken. Tender chicken breasts are smothered in a delicious corn mixture that holds all of the flavor of traditional Mexican Elote, then baked to perfection. Im all about quick and. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top. Yummmy! My husband and I both loved it and cant wait to eat the leftovers! 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. Flip the breasts over and repeat with the other half of the seasoning mix on the other side. Best, Maike. Thank you! Required fields are marked *. This super flavorful Mexican Street Corn Chicken is an easy and tasty dinner recipe that makes a perfect weeknight meal! I usually make modifications to recipes I find online, but not this one! Share it with your friends and family! Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes. is: If you need a dinner the family will love, and doesnt take much time to make. 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. Directions. We have a feeling youll be making this soup over and over and over again. 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. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Thats strange, I made it as is and it was perfect. Place corn into a large pot of salted water and bring to boil. Preheat grill for high heat. Bake at 350 for 35 - 45 minutes or until chicken is fully cooked. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Remove and let cool. For the corn: Prepare a grill for medium-high heat. It goes great over white rice with queso fresco, tomatoes, jalapeos or . I added the fresh avocado on top as well as cilantro and it was absolutely delicious. This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. Use thinly sliced skinless, boneless chicken breasts. *wink*. Simply add your corn, mayo, salt, chile powder, and cayenne to a buttered skillet and cook for a few minutes. After 4 minutes rotate the corn and add the chicken to the grill. Try this tasty dish with a bowl of tortilla chips for scooping. Looking for more tasty, lightened up chicken recipes like this Mexican Street Corn Chicken? Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright. Stir together with a wooden spoon. Thoroughly mix and enjoy! And it doesnt dry out? Thin chicken and it had zero flavor and I threw it out. Mexican street corn chicken tacos are spicy and delicious made with chicken strips, Mexican street corn salad, and topped with avocado cream. Feel free to use fresh corn cut off the cob as well. Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. 4 - 5 hours is ideal. Use tongs to remove the cooked chicken from the pot. This is seriously so good. What a great way to warm up on a cool, fall evening; yum! Fritos Scoops for serving. Before I tasted it I thought I might want to add salsa but the flavors were REALLY good without it! Add shredded lettuce and a handful of shredded cheese on top with a few chopped tomatoes. Season with garlic powder and pepper. So, really, I could've used Feta cheese in this recipe, too. Hungry for more family-friendly recipes? Emily, thanks for the fabulous recipe idea. The warmed corn tortillas also help the ingredients stay inside as they melt the cheese a bit. Let marinate for at least 30 minutes. Cook corn for approximately 8 minutes. Serve each seasoned chicken breast with a cup of street corn mix over the top. Directions. Place a nonstick skillet over medium heat and add a bit of oil. Both the protein and a side in just one casserole dish! Im so glad it was a hit! Bring to a boil. Add corn and boil until bright yellow and tender, about 4 minutes. Raise heat back to medium to get the cheese nice and hot. 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. Then simmer for 20 minutes until the chicken is cooked through. 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. I also freeze fresh-off-the-cob corn kernels this time of year to use when fresh corn is less available. This was delicious! Add the corn, to the pot and stir. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Sprinkle the cheese over the top and broil for 1 to 2 minutes. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Instructions. Cook and stir until slightly charred, about 5 minutes. Add cowboy caviar, Organic Pepper Jack Cheese and 3/4 cup Mexican Blend Cheese and stir to combine. I hope you enjoy them and let me know your feedback in the comments! That should tell you how much I love this recipe! Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. In a large bowl, mix together butter, mayo, and smoked paprika. Clean, oil and preheat the grill to medium- high. Remove the corn from the grill and allow to cool so that you can handle it. Rotate until all sides have char marks. Remove the chicken and corn from the grill. 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. Cook on low for 6-8 hours, or on high for 3-4 hours. What a delicious recipe for fall! Add potatoes and corn. What amount would I use? Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. And are you saying you cut/trim and then freeze the cut up chicken? Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Your email address will not be published. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. I also added some shredded colby on top. Or you can sprinkle the cornstarch over the chili as you stir vigorously. Bring to a boil. Turning every few minutes. The notes below are a general guide. (Make sure to check out all our chicken chili recipes at the bottom of the post! In a bowl, mix together the Mexican crema dressing ingredients. Melt butter and honey in a skillet pan over medium-high heat, and then add the corn and cook for 5-8 minutes until cooked through. When all sides are browned, remove from the grill onto a plate. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. I bet this recipe would be good with salmon also. My husband doesnt love cilantro so I left it off. When I was researching how to make Mexican street corn, pretty much all recipes required Cotija cheese. So I used will be using thawed corn this time. Instructions. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Grill 4 sweet corn without the . 1 cup green pepper, chopped. This is my husbands new favorite soup. 1 cup mayonnaise. Thank you for taking the time to share such a wonderful comment - I love reading positive feedback. Then season with salt, garlic powder and cayenne pepper. In a casserole dish, lay the thin chicken breasts flat in the dish. Stir until evenly mixed. Read my disclosure policy here. Delicious! It was easy to put together, required minimal ingredients and effort, and tasted delicious! Uptown foodie meets real life at Lets Dish, where I share all my favorite recipes. You can even add some lime zest as well if you want a strong lime flavor. NEW! My recipes are everyday, familiar foods, cooked from scratch. 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. Instructions. 4 minutes. Dried cilantro simply will not do. This is not the first time Ive shared a chicken chili recipe, and it certainly wont be the last. garlic paste), lime zest from 1 lime, teaspoon chili powder, teaspoon paprika, and cup chopped cilantro (about half of your cup). Proceed with the recipe as written. my freezer gets way to cold. All images, recipes, and original text content are copyright protected. Spray a 139 with nonstick spray. Using a brush, coat each ear of corn with oil to make sure it doesn't stick to the grill during cooking. One of my new favorites. Rub the corn with olive oil, then sprinkle with salt and pepper. Save my name, email, and website in this browser for the next time I comment. Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. Instructions. Your email address will not be published. Checked the temp of my chicken until it was 165F. So glad you loved it! Share on Twitter This Street Corn Chicken recipe is as simple as promised! WHAT PEOPLE ARE SAYING ABOUT MEXICAN STREET CORN. After 4 minutes rotate the corn and add the chicken to the grill. This looks so yummy. It is definitely going in the rotation! Place cheese into a large skillet or other serving dish. Massage the bag until the chicken is evenly coated. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. I made it exactly as written. For authentic tacos, use carne asada meat and pico de Gallo. Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. 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. To cut down on prep time, use canned chicken breast. 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. Sometimes dairy-heavy soups, chilis, or sauces have a granular texture after freezing. Preheat your grill, gas, or charcoal, to 500 degrees so the flames are at medium high heat. 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. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. WATCH. I ended up with some leftovers that I was tempted to freeze. You can always use milk or half and half, but it is certainly not the same. Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. Remove corn from oven then add back to the mixing bowl. Do not copy or publish A Spicy Perspective content without prior consent. That means It is hot enough when you can hold your hand above the grill for only one second. :). This dish is best when served with a squeeze of fresh lime juice over the top just before serving. Be sure to leave a comment and provide a Star Rating below, Rigatoni Pasta with Chicken and Sun-Dried Tomatoes. FREE EMAIL SERIES My fav tips to make you a better cookright now! Thank you so much for sharing!!! frozen corn worked fine but seemed a little watery after cooking. Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Thanks for the great review. Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all! 292 calories, 13 g carbs, 5 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 2 g fiber, 176 mg sodium(, Green: 7 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints, 7 per (1 chicken breast + cup topping) serving (, 30 Minute Meal, Easy Chicken Recipe, Easy WW Dinner, Elote, Weight Watchers. Spread the bean mixture over the seasoned chicken. I love street corn and now I get to eat it all week. You can check out all of my EASY CHICKEN recipes here, or see a few of our readers favorite recipes below. I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. The taste should be incredible and the texture should be even closer to the real deal street corn. Then remove from the oven and garnish with crumbled cotija cheese and fresh chopped cilantro. Like this recipe? (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. If you got large chicken breasts, just beat them with a meat mallet. Brought this to a family gathering and it was an absolute hit! I got about 4 cups of corn from 5 ears. It adds a freshness that really just sends all the flavor over the top. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. You can choose one or add a few sides to make a wholesome, well rounded dinner. Garnish with queso fresco and chopped cilantro. Sign up to save recipes in your recipe book, write reviews and more! Im Kimber. Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. I am Cheri, read more in the About Me section. 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. To this mixture, add in the chicken broth and mix until combined. First, heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Thanks . In a large, deep bowl, slice off the kernels of corn with a sharp knife. Cook 4-6 more minutes depending on thickness of chicken. Spread the corn mixture evenly over the top of the chicken. If you can picture it going great with Elote, then theres no doubt it would taste fabulous here too. In a large bowl, mix together corn, mayonnaise, chipotle pepper, salt and pepper, and green onions until well combined. No, you cut the corn off the cobs before cooking. Lay the chicken breast flat in a casserole dish, then sprinkle 1 tbsp of the italian dressing seasoning over the top. All recipes include Weight Watchers values and nutrition info! I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. Serve immediately and enjoy the sweet and creamy flavors of this dish. Drain water and keep pot over low heat. Once cooled, use a knife to cut the kernels off the cob. Remove the corn from the cob. You can find the complete collection of recipes onYouTube,FacebookWatch,orourFacebookPage,or right here on our website with their corresponding recipes. Bake for about 20-25 minutes or until the chicken is completely cooked through. Spread cheese crumbles on a plate, set aside.
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