Note: Add the mayo mixture a little at a time until it's the right consistency for your taste, you may not use all of the mayo mixture. Sprinkle taco seasoning on top, toss and cook a few more minutes until the internal temperature of the chicken reaches 165 degrees. , Julia, This was so delicious!!! Place corn into a large pot of salted water and bring to boil. 2010 2023 A Spicy Perspective. Mix the dressing ingredients together in a small bowl. I also added some shredded colby on top. Spoon corn casserole into a 913-inch baking dish greased with nonstick spray. Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Frozen roasted corn and a tangy creamy and lime-based . I look forward to trying more of your recipes! Use freshly squeezed lime juice for the most incredible flavor. Mexican Street Corn with Frozen Corn (Esquites Recipe) Yield: 6 servings. Drain water and keep pot over low heat. I cant wait to try this. Soak 20 minutes; drain. Making this recipe? Let your chicken rest for at least five minutes before slicing and serving. Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine. Please share your comment and Star Rating in the comments section below. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Turning every few minutes. Remove corn from oven then add back to the mixing bowl. Cook for about 4 minutes until golden on the bottom. Flip the breasts over and repeat with the other half of the seasoning mix on the other side. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Then chop or shred the chicken breasts, and place the meat back into the pot. Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Mexican Street Corn Chicken is everything you love about an Mexican Street Corn, transformed into a wholesome and delicious main dish! Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil. Instructions. 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. Remove from the oven. I made sure I cut the chicken thin and cut it into small pieces. Privacy policy / Terms & Conditions / Accessibility. 1 cup mayonnaise. This Mexican street corn casserole is a Mexican-inspired dish thats perfect for taco Tuesdays, summertime, and any time the cravings for Elote appear. Preheat your grill, gas, or charcoal, to 500 degrees so the flames are at medium high heat. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Once cooled, use a knife to cut the kernels off the cob. Prepare your Mexican street corn salad - Add the remaining ingredients to the bowl and stir thoroughly. Melt the butter in a large saucepan over medium heat. 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. As an Amazon Associate I earn from qualifying purchases. Another way to enjoy this meal is with an array of toppings like shredded cheeses, chopped onions, diced tomatoes, black olives, or. Prep Time: 10 minutes. Give cheese a taste. Thank you! Or you can sprinkle the cornstarch over the chili as you stir vigorously. That way, I always have some cutlets and some chicken bites on hand! Take a picture and tag. I couldn't find the corn with diced peppers, so I just used plain sweet corn and added in 1/4 cup of chopped roasted red peppers. 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). Bake covered for 20 minutes, then uncovered for another 20 minutes. 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. Preheat oven to 375F. Brought this to a family gathering and it was an absolute hit! My family loves this recipe! I am Cheri, read more in the About Me section. Grill corn 2 minutes per side, about 8 minutes total. Grease a 2-quart baking dish with cooking spray, set aside. Thank you so much for sharing!!! 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. Your email address will not be published. Theme by 17th Avenue, If youve never had Mexican Street Corn (also called Elote) you are in for a real treat! Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright. 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! In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Heat grill or griddle to high heat. I love Mexican street corn and I especially love it in chili form! Your Mexican Street Corn Black Bean Chicken bake is ready! Meanwhile, cut the corn off the cobs and set aside. Thin chicken and it had zero flavor and I threw it out. Like this recipe? One of my new favorites. Add flour to the cooked veggies and stir - cook for 2 minutes or so. We are eating this right now and it is DELICIOUS! This post may contain affiliate links. Like this recipe? Since this dish has the classic flavors of Mexican street food, it will pair well with many of your favorite Mexican side dishes. Bake cowboy chicken breast at 375 degrees F for 7 to 10 minutes. Stir until mixed. This will help to thicken the chowder. 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. This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. While we love the convenience of frozen corn kernels, you can always use canned, or even fresh corn cut off the cob. Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. In a large skillet, heat the olive oil over high heat. I also freeze fresh-off-the-cob corn kernels this time of year to use when fresh corn is less available. Please make sure to use freshly chopped cilantro in this recipe. The perks of living in the exurbs! Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Thanks Charlotte, Charlotte, I am so thrilled you loved this recipe! You can find the complete collection of recipes onYouTube,FacebookWatch,orourFacebookPage,or right here on our website with their corresponding recipes. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Required fields are marked *. Add the kernels to skillet and roast with butter or olive oil for about 10 minutes. It makes a wonderful leftover, so its a great Weekly Meal Prep recipe. Dinner Recipes, Elotes, Grilled Chicken, Grilling Recipes, Mexican Street Corn, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Loaded Teriyaki Chicken - Cooks Well With Others. 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. To make authentic Mexican Street Corn, you have to use Cotija cheese. Rewrap corn in husks; secure with kitchen string. Ill be adding it to rotation for sure! Place in a Dutch oven; cover with cold water. Learn how your comment data is processed. Season with salt and pepper to taste. 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. Remove the chicken from heat. Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all! You can always use milk or half and half, but it is certainly not the same. If you would like to leave it out for any reason, you are welcome to do so. Mix thoroughly. I bet this recipe would be good with salmon also. 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. Additional Time: 5 minutes. It is definitely going in the rotation! In a casserole dish, lay the thin chicken breasts flat in the dish. Slice the kernels off the corn and add to the bowl along with the scallions. That should tell you how much I love this recipe! Lay the chicken breasts in a single layer in the pan. Preheat grill to medium heat. Mix all the dry seasoning ingredients well in a small bowl. Mexican Street Corn Recipe (Easy Elote Recipe). Im so glad I found your page and gave this one a try. The warmed corn tortillas also help the ingredients stay inside as they melt the cheese a bit. Foodie Pro & The Genesis Framework. Click here to leave a star rating and review. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Clean, oil and preheat the grill to medium- high. As for main dishes to serve alongside corn casserole, I suggest enchiladas, pork carnitas, steak tacos, and more. Cook for 3-4 minutes or until fragrant. Hubby had three portions! All images, recipes, and original text content are copyright protected. 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. Instructions. Continue stirring until cheese is hot. Better still, this recipe comes together quickly and is just 292 calories or 7 Green, 3 Blue or 3 Purple WW SmartPoints per serving! It goes great over white rice with queso fresco, tomatoes, jalapeos or . I added the cumin as one reviewer mentioned and let the corn thaw in 2 colanders. 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. Share on Linkedin To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! The flour needs to be mixed into the fat directly for best results. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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. Thats strange, I made it as is and it was perfect. I absolutely love this dish and will be making it regularly. Bake at 350F, uncovered, for 30-40 minutes or until the chicken is cooked through (165F internal temp.) Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. I am living off of your recipes. . Remove the seeds and stem and dice the poblano peppers and set aside. Serve topped with crumbled bacon, cotija, and jalapeno slices. 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. So I used will be using thawed corn this time. So for lunch the next day we dipped tortilla chips in it and it was so good! Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Heat a skillet over medium heat. We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. Peel the corn on the cob and remove the silks. So glad you loved it! Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise. Luckily for me, corn is in season and there is a fresh corn stand right around the corner from my house. 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. 1 cup green pepper, chopped. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Subscribe to email updates for new recipes delivered to your inbox! It is so delicious and i will be making for upcoming Sunday dinner! My husband doesnt love cilantro so I left it off. You can use frozen corn if youd rather, but it tastes best with fresh corn. Add the corn, to the pot and stir. I will make this again, but will change a few things to see if I can reduce the amount of left over liquid. Pierce chicken breasts with a fork. Emily, thanks for the fabulous recipe idea. Ive made Traeger Grilled Mexican Street Corn, Air Fryer Mexican Street Corn and now Mexican Street Corn Chicken. Im kind of in love with this dish. To cut down on prep time, use canned chicken breast. Finish the dish with lime juice and cilantro. In this Mexican Street Corn Chicken recipe, I stripped the corn from its cobs to make it into a topping for chicken! Make sure to drain corn first. Your email address will not be published. Cook 4-6 more minutes depending on thickness of chicken. This is not the first time Ive shared a chicken chili recipe, and it certainly wont be the last. Remove the corn from the cob and put the charred corn into a large bowl. 76 Comments, Posted in: 4th of July, Side Dishes, Spring, Summer, Your email address will not be published. Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. It was an immediate hit with my whole family! Set aside. Here I share the recipes my family loves. Ensalada de Pollo (Mexican Chicken Salad). Im all about quick and. Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Your email address will not be published. Thank you for an easy and delicious 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. Place a cast iron or skillet over medium heat and add the oil. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Adding the cornstarch to help thicken the chili was an excellent tip! In a casserole dish, arrange chicken breasts. I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. Preheat a grill to medium-high heat (about 375F-400F). In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results. Many thanks! Which I will do if I ever can't find Cotija cheese. This Mexican corn casserole is actually pretty perfect on its own and doesnt need much to make it feel like a complete meal. To this mixture, add in the chicken broth and mix until combined. Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. Everyone liked it! Grill corn, turning every 2-3 minutes, until slightly charred on all sides. That is what Im saying! Stir in about 4 to 5 tablespoons of the dry seasoning blend. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. Instructions. The nutritional information is approximate and will change depending on your own additions or subtractions to the recipe. 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. Chicken Breasts. Instructions. (if using canned drain first; if using frozen, thaw it first). But you know what? Grab the ears of corn and shuck them and then place them directly on the grill. In a medium mixing bowl, whisk together the cream cheese and mayo together until smooth. Add cream cheese to a medium size, microwave safe bowl. It is also different than the sweet white corn you get at anglo grocery stores. And right after dinner I made another batch for leftovers! Set aside. For the corn: Prepare a grill for medium-high heat. 1 pound? I love your flavor profiles. This turned out delicious. Thankyouverymuch, Hey Sommer! I seasoned with adobo seasoning, pepper, and chili powder. If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night! Heat butter in a large skillet over medium high heat. Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs. Its also great because it only takes about 15 minutes to make. Hi, I'm Julia! Melt Country Crock in a large nonstick skillet over high heat. You may also use canned corn or frozen corn. In a large bowl, mix together butter, mayo, and smoked paprika. Stay up-to-date by following us onInstagram,Facebook, andPinterest. Your email address will not be published. Because of this, I used fresh corn kernels I cut right off the cob. Preheat oven to 350F. Mix until well combined, set aside. Required fields are marked *. Let the corn cool slightly and cut the kernels off the cobs. Toss corn and let cook for an additional 2-3 minutes (without stirring). Thanks for the great review. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. If you got large chicken breasts, just beat them with a meat mallet. In a bowl, mix together the Mexican crema dressing ingredients. I also finished with fresh lime and zest to add some acid after it was baked. However, if you want to try it, just be sure to rewarm over very low heat and do not let it boil. I got about 4 big meals out of it! Serve immediately and enjoy the sweet and creamy flavors of this dish. optional, for spritzing at the end if desired, see notes. In fact, these leftovers would work in just about any Mexican recipe you are whipping up. Cant wait to try this recipe This post may include affiliate links. Cook on low for 6-8 hours, or on high for 3-4 hours. When the beef browns about halfway, sprinkle in the Mesquite seasoning and stir. If youve already added your liquid and you want to add additional flour in to thicken your soup, whisk your flour into a small amount of the hot liquid in a separate bowl. Remove the chicken and corn from the grill. In a casserole dish, lay the thin chicken breasts flat in the dish. In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Spread cheese crumbles on a plate, set aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Made with frozen corn and Cojita cheese. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. What a great way to warm up on a cool, fall evening; yum! Do you typically serve as a one dish meal or do you like anything on the side? Sometimes dairy-heavy soups, chilis, or sauces have a granular texture after freezing. This dip incorporates the same ingredients with a few extras added. Pour the mixture into the prepared baking dish. Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined. Meanwhile, cut the corn off the cobs and set aside. This was delicious! Sprinkle Parmesan cheese over the dish. It's seasoned with salt, chili powder, and lime juice. If I could make this every day I would two of my favorite things elote and white chicken chili. published on April 26, 2021 Remove and let cool. And are you saying you cut/trim and then freeze the cut up chicken? It has a beautiful depth of flavor and you can control the heat easily based on your familys preferences. Highly recommend as a holiday side or feature for a family taco night. I usually make modifications to recipes I find online, but not this one! Spread the corn mixture evenly over the top. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Remove from the oven. Thank you for making recipes with easy to find items in supermarkets instead of having to run to speciality stores! Stir to blend and set aside. You can even add some lime zest as well if you want a strong lime flavor. In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Yummmy! 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. Creamy Lemon Chicken Pasta. That means It is hot enough when you can hold your hand above the grill for only one second. Tastes were incredible. Share it with your friends and family! Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage, Stuffed Butternut Squash with Spinach, Bacon, and Cheese, Creamy Roasted Butternut Squash Pasta with Sausage and Spinach, Brussels Sprouts with Bacon, Pecans, and Cranberries. This was SO GOOD!!! I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. Get free recipes sent straight into your inbox! Serve it alongside some tasty tacos like my Baja Taco Recipe or my Roasted Cauliflower Tacos if you want a veggie-filled dinner. No need to thaw frozen corn. 1/2 cup red onion, diced finely. CAN EASILY MAKE AT HOME, Copyright 2023 thestayathomechef.comAll rights reserved. Season with the salt and pepper during the cook time. Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. You can choose one or add a few sides to make a wholesome, well rounded dinner. Simmer for 3-5 minutes until the chili base thickens. Its one of our go to meals. If you don't have grill access, the corn can be roasted in the oven. Simply add your corn, mayo, salt, chile powder, and cayenne to a buttered skillet and cook for a few minutes. Howwonderful. my freezer gets way to cold. Stir in flour and cook for several minutes. Your email address will not be published. Sprinkle the remaining chili powder over the top. It is going to be our chicken marinade as well as being mixed with the corn kernels. Directions. 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. Saute the onions for 2-3 minutes, stirring. Then used a baster to suck up all the extra juice.