Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. The corn takes about 12 minutes, the chicken takes about 8-9 minutes for thin cut chicken breasts. Its a family favorite served with, This recipe is simple and bursting with flavor. 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. Stir until well combined. Thank you for taking the time to share such a wonderful comment - I love reading positive feedback. Clean, oil and preheat the grill to medium- high. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Brown the chicken on both sides, until nicely browned. Thank you for a delicious recipe! We have a feeling youll be making this soup over and over and over again. It was an immediate hit with my whole family! 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. Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. 1/2 cup red onion, diced finely. Elote is a Spanish word meaning corn and street corn is a pretty famous and delicious treat enjoyed by many. In this Mexican Street Corn Chicken recipe, I stripped the corn from its cobs to make it into a topping for chicken! Thanks for the great review. Grab a bowl and place the cilantro and diced jalapeos in it. Coat the corn on the cob with a little olive oil and place right on the grill. This is my husbands new favorite soup. Feel free to use fresh corn cut off the cob as well. Learn how your comment data is processed. This dish is best when served with a squeeze of fresh lime juice over the top just before serving. 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. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes. Bake covered for 20 minutes, then uncovered for another 20 minutes. 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! I had a bag of frozen corn in the freezer and was looking up ways to use it when I found this gem. Delicious! Howwonderful. Enjoy! Instructions. This Mexican corn casserole is actually pretty perfect on its own and doesnt need much to make it feel like a complete meal. Mexican Street Corn Chicken Tacos Recipe [Video]. I added the fresh avocado on top as well as cilantro and it was absolutely delicious. Let marinate for at least 30 minutes. 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. Sugar is completely optional in this recipe. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Be sure to print this amazing taco recipe to add to your recipe box. Stir until evenly mixed. It looks yummy, Definitely I will make it once. Your email address will not be published. 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. If you don't have grill access, the corn can be roasted in the oven. Add the remaining 1/8 teaspoon salt, the tablespoon of sour cream, and the teaspoon of lime juice and stir together. Use another cheese- Cojita would be the best substitution. What makes this meal so GREAT (and easy!) Its also incorporated into my Corn Fries recipe. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Remove from the oven. In a large, deep bowl, slice off the kernels of corn with a sharp knife. In a casserole dish, lay the thin chicken breasts flat in the dish. This post may include affiliate links. Trust me, this pairing is so good. Remove the corn from the cob and put the charred corn into a large bowl. Meanwhile, cut the corn off the cobs and set aside. I like variety so rarely do I try things repeatedly. I love Mexican street corn and I especially love it in chili form! No, you cut the corn off the cobs before cooking. Continue stirring until cheese is hot. Remove and top with the remaining cheese and cilantro. Your email address will not be published. Place a cast iron or skillet over medium heat and add the oil. Any chance theres a video or you could expand on how you trim the large chicken breasts to make cutlets? However, if you want to try it, just be sure to rewarm over very low heat and do not let it boil. Very mellow, not spicy. Thats strange, I made it as is and it was perfect. It is definitely going in the rotation! Slather the grilled corn on the cob with the spicy mayo mixture. 5 this is my vote for Best Poultry Recipe. Then simmer for 20 minutes until the chicken is cooked through. Remove the chicken from heat. I made this tonight and it was so good! It is also called Mexican corn on the cob (Elote). The perks of living in the exurbs! NEW! 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. We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. Bring to a boil. In a casserole dish, lay the thin chicken breasts flat in the dish. Stir in about 4 to 5 tablespoons of the dry seasoning blend. It makes a wonderful leftover, so its a great Weekly Meal Prep recipe. Cook 4-6 more minutes depending on thickness of chicken. You are always coming up with something yummy and new. Many thanks! You can use frozen corn if youd rather, but it tastes best with fresh corn. Remove from heat and serve with a drizzle of lime juice, chopped onion, cheese, and cilantro. Cook for 8-10 minutes, stirring occasionally. Once cool, cut off the kernels and place into a large mixing bowl. That means It is hot enough when you can hold your hand above the grill for only one second. Thank you! The combination of the salty Cotija cheese and sweet corn together with the spicy Chili powder tastes so good! Step 1 Heat oven to 350. Cook for 3-4 minutes or until fragrant. Stir in the chicken stock until smooth and bring to a boil. I made this for dinner tonight and it was just ok. Im Kimber. Mexican street corn casserole to the rescue! Taste for seasoning then add more salt and spices if desired. To this mixture, add in the chicken broth and mix until combined. Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. The base of the chili is a perfect marriage of a White Chicken Chili Recipe (minus the beans) and a classic Corn Chowder Recipe. Combine the ingredients: Meanwhile, combine the lime juice, sour cream, mayo, and corn with cayenne pepper, smoked paprika, garlic powder, cumin, salt, black pepper, and chili powder in a large bowl. Remove the seeds and stem and dice the poblano peppers and set aside. I love your flavor profiles. Because of this, I used fresh corn kernels I cut right off the cob. Sometimes, the salsa is added when the flavor is somewhat lacking, so I am glad that is not the case here! Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. One of my new favorites. So I used will be using thawed corn this time. then tonight I am bringing it to a christmas party potluck. Another way to enjoy this meal is with an array of toppings like shredded cheeses, chopped onions, diced tomatoes, black olives, or. Preheat a grill to medium-high heat (about 375F-400F). Add the kernels to skillet and roast with butter or olive oil for about 10 minutes. Best, Maike. Grill for approximately 10 minutes, turning often to avoid burning. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Massage the bag until the chicken is evenly coated. This simple Chicken Chili Recipe is loaded with zesty flavor! Make sure to scroll to the bottom for the FULL recipe card. Remove the chicken from heat. This will help to thicken the chowder. Heat a skillet over medium heat. Looking forward to enjoying this all season long! 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. Place corn in a bowl and stir in mayo and lime juice. Preheat oven to 350F. We were going to dinner at a friends house and I realized an hour before that I needed to bring a vegetable side. I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. In a bowl, mix together the Mexican crema dressing ingredients. Bring to a boil. Cook 4-6 more minutes depending on thickness of chicken. It depends, sometimes Ill do a side salad or sauteed veggies. Step 2 In a large bowl, whisk cream cheese, milk, cream, flour, paprika and garlic powder until combined. Add chicken breasts to the medium casserole dish. I hope you enjoy them and let me know your feedback in the comments! Rub the corn with olive oil, then sprinkle with salt and pepper. Serve each seasoned chicken breast with a cup of street corn mix over the top. Spread the corn mixture evenly over the top of the chicken. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips. Not sure Im voting correctly. If you can picture it going great with Elote, then theres no doubt it would taste fabulous here too. Use tongs to remove the cooked chicken from the pot. 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. Transfer to a bowl and allow to cool. Preheat the grill to high heat. Also it is so easy to use that link to convert it into personal points in the app thank you! WATCH. If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night! 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. *wink*. Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Heat a cast iron skillet on high heat and add the corn. Add flour to the cooked veggies and stir - cook for 2 minutes or so. I added red bell pepper, onion, and black beans. Rotate the corn a few times and flip the chicken halfway through. 1 (10 1/2 ounce) bag coarsely crushed regular Fritos corn chips or Fritos chili cheese corn chips. Pour marinade over chicken. For authentic tacos, use carne asada meat and pico de Gallo. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Garnish with queso fresco and chopped 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. In a large bowl, mix together corn, mayonnaise, chipotle pepper, salt and pepper, and green onions until well combined. Set aside to cool slightly, then skewer with sticks if desired. Thankyouverymuch, Hey Sommer! 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! Remove from heat and add in butter and salt. It is so so good as is. Remove the corn from the grill and allow to cool so that you can handle it. Remove from the oven. In a small bowl, stir butter and mayonnaise together until smooth. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU This recipe works best with thin chicken breasts cut in half horizontally. Whats not to love? My family loves this recipe! Spoon corn casserole into a 913-inch baking dish greased with nonstick spray. Instructions. It looks so nutritious and delicious. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. For the corn: Prepare a grill for medium-high heat. 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. Toss the remaining corn with Parmesan cheese and chopped cilantro. Sprinkle the chicken with salt and chili powder. 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. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. Delicious! It was easy to put together, required minimal ingredients and effort, and tasted delicious! Lay the chicken breasts in a single layer in the pan. Your email address will not be published. Imsuremyfamilyandfriendswillloveit. Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. To complete the subscription process, please click the link in the email I just sent you. Turn over and repeat. Thank you! Im normally not a corn in anything type of girl, but THIS is changing my mind! The taste should be incredible and the texture should be even closer to the real deal street corn. Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Creamy Lemon Chicken Pasta. Garnish with queso fresco and chopped cilantro. This dip can get runny if you don't. Also the longer it sets, the more the cheese soaks up any liquids. Serve warm. Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. I completely agree about the lime juice. I always recommend trying the recipe as directed first if you are able. Preheat the grill or a grill pan to high and over medium-high heat and cook the corn turning often, until charred all over, about 10 minutes. Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients! Better still, this recipe comes together quickly and is just 292 calories or 7 Green, 3 Blue or 3 Purple WW SmartPoints per serving! If using a whole cob, cut the kernels off and into a bowl. Add corn and boil until bright yellow and tender, about 4 minutes. Frozen roasted corn and a tangy creamy and lime-based . Mexican street corn chicken tacos are spicy and delicious made with chicken strips, Mexican street corn salad, and topped with avocado cream. Follow us on Instagram and tag @ASpicyPerspective so we can share what youre cooking! Add remaining ingredients to the corn and stir to combine. To the corn kernels add some fresh cilantro, cotija cheese, and the mayo mixture from earlier. The sweetness of the corn is a perfect balance to the smoky heat from the jalapeno, green chiles, cumin, and cayenne pepper. Fold in corn, 2 cups cheese, and bacon and season with salt . This Mexican street corn chicken tastes great on top of a bed of pasta or rice. And it doesnt dry out? Toss corn and let cook for an additional 2-3 minutes (without stirring). Checked the temp of my chicken until it was 165F. Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. 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. 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. Place in a Dutch oven; cover with cold water. Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. Add the chicken strips and cook until browned for about. Bring to a boil and add in corn. Were combining the best elements of White Chicken Chili and classic Mexican Street Corn. 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. optional, for spritzing at the end if desired, see notes. Weve taken all the delicious flavors of Mexican Street Corn and made it into a delicious soup that is absolutely killer! Delicious!!!! * Percent Daily Values are based on a 2000 calorie diet. Remove and let cool. I will be making it again! Please share your comment and Star Rating in the comments section below. 1 cup green pepper, chopped. Melt Country Crock in a large nonstick skillet over high heat. Cook for about 4 minutes until golden on the bottom. Youll miss out if you go that route though, because as good as it is on its own, I think the topping is especially delicious when paired with chicken breast cutlets seasoned with an easy homemade Mexican rub. The nutritional information is approximate and will change depending on your own additions or subtractions to the recipe. It's so tasty! These carne asada street tacos are as Mexican as you can get. 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.