Remove from heat and add in butter and salt. Let your chicken rest for at least five minutes before slicing and serving. Required fields are marked *. Grill for approximately 10 minutes, turning often to avoid burning. Add chicken breasts to the medium casserole dish. It goes great over white rice with queso fresco, tomatoes, jalapeos or . Once it returns to a boil, reduce the heat to low and simmer 10 minutes. I also freeze fresh-off-the-cob corn kernels this time of year to use when fresh corn is less available. Melt the butter in a large saucepan over medium heat. Additional Time: 5 minutes. Cant wait to try this recipe Super easy recipe thats great for all tastes. Once cool, cut off the kernels and place into a large mixing bowl. Set aside. Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Slice the kernels off the corn and add to the bowl along with the scallions. Serve it alongside some tasty tacos like my Baja Taco Recipe or my Roasted Cauliflower Tacos if you want a veggie-filled dinner. Once the corn is cooked, add in lime juice, spices, mayonnaise and cheese. 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. Cook 4-6 more minutes depending on thickness of chicken. 1. Add shredded lettuce and a handful of shredded cheese on top with a few chopped tomatoes. Howwonderful. Preheat oven to 350F. 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. I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. Squeeze lime wedges over corn before . Notify me of follow-up comments by email. Pour the mixture into the prepared baking dish. Directions. We were going to dinner at a friends house and I realized an hour before that I needed to bring a vegetable side. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort. You can find the complete collection of recipes onYouTube,FacebookWatch,orourFacebookPage,or right here on our website with their corresponding recipes. Thank you for this great recipe! Tonight it is Mexican corn on chicken night. Trust me, this pairing is so good. Once cooled, cut the corn kernels from the cob and set them aside. Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips. Serve topped with crumbled bacon, cotija, and jalapeno slices. Thank you! Share on Linkedin 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. The sweetness of the corn is a perfect balance to the smoky heat from the jalapeno, green chiles, cumin, and cayenne pepper. Make sure to scroll to the bottom for the FULL recipe card. Otherwise, add whitney@saltandbaker.com to your address book and try again. Step 1 Heat oven to 350. Thank you! Subscribe to get my favorite recipes sent to your email: 2023 Salt & Baker. This post may contain affiliate links. Although we love chilis made with pork and beef, chicken has a way of making chili approachable for a larger crowd, including those who dont eat red meat. Place in a large Ziploc bag. 1 cup mayonnaise. In a bowl add mayo, sour cream, garlic, chili powder, lime juice, ground red pepper, kosher salt, and pepper. Brought this to a family gathering and it was an absolute hit! You can always use milk or half and half, but it is certainly not the same. We even have it on the meal plan for this week! The flavors complement many dishes and meats though so you shouldnt have too hard of a time planning something fabulous for dinner. I made this for dinner tonight and it was just ok. If using canned, youll need 4 cans of corn for this recipe. To the corn kernels add some fresh cilantro, cotija cheese, and the mayo mixture from earlier. Checked the temp of my chicken until it was 165F. Mix thoroughly. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. Looking forward to enjoying this all season long! 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. Heat butter in a large skillet over medium high heat. The jalapeo in this soup gives it a nice warmth, but is not overly spicy. Grease a baking dish and toss the chicken in. Spread the corn mixture evenly over the top of the chicken. (Stirring fast helps reduce clumps.). I started my corn, waited a few minutes, then added the chicken to the grill so they were done at the same time. Mom of 3 and home cook at Easy Family Recipes. I made the Mexican Street Corn recipe for a family gathering and the dish was empty! Spread the corn mixture evenly over the top. Your email address will not be published. Preheat the grill to high heat. This was SO GOOD!!! Watch how to make this recipe. This allows it to evenly disperse into the liquid once it is added. Cool and cut corn kernels off cob. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok. 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. 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. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Your Mexican Street Corn Black Bean Chicken bake is ready! Do you think this is possible with a crockpot? Stir until well combined. In a small bowl combine mayonnaise, crema, and garlic. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. I have become a huge fan of Mexican Street Corn lately! Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise. Delicious!!!! The perks of living in the exurbs! Add olive oil and swirl to coat the bottom of the skillet. Stir in the sour cream and shredded cheese. Use a sprinkle of cayenne pepper or red pepper flakes if you do not have jalapenos. Thoroughly mix and enjoy! optional, for spritzing at the end if desired, see notes. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. The corn should brown in places and be cooked through. Both these methods help reduce clumps of cornstarch in the chili. Thank you for making recipes with easy to find items in supermarkets instead of having to run to speciality stores! What a great way to warm up on a cool, fall evening; yum! For authentic tacos, use carne asada meat and pico de Gallo. Subscribe to get new recipes in your inbox. Instructions. Frozen roasted corn and a tangy creamy and lime-based . Add corn and cook without stirring until corn begins to char (about 2-3 minutes). 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. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Your email address will not be published. WATCH. Finish the dish with lime juice and cilantro. Stir in the beans, corn, green chiles, and remaining spice mixture. Sprinkle the remaining chili powder over the top. , Julia, This was so delicious!!! Serve warm. I am living off of your recipes. I made this recipe and it is excellent. 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. 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. It is so so good as is. Its easy for this one to become a family favorite! Ensalada de Pollo (Mexican Chicken Salad). Using a brush, coat each ear of corn with oil to make sure it doesn't stick to the grill during cooking. To cut down on prep time, use canned chicken breast. As always, check all store bought ingredients for compliance on specific dietary needs. Thank you for a delicious recipe! Tastes just like Mexican Street Corn, but it's made as a chicken bake! 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. Add the corn to a bowl, with the rest of the salad ingredients and mix well. my freezer gets way to cold. Mexican Street Corn Recipe (Easy Elote Recipe). Remove the corn from the cob and put the charred corn into a large bowl. These chicken tacos go great with an ice-cold bottle of Mexican beer. Do I have to cook the cobs before I can cut off the corn? Use another cheese- Cojita would be the best substitution. Add in frozen corn and onions and cook for about 8-10 minutes, stirring occasionally. 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. Ive made Traeger Grilled Mexican Street Corn, Air Fryer Mexican Street Corn and now Mexican Street Corn Chicken. Did you make this recipe? I like variety so rarely do I try things repeatedly. Tender chicken breasts are smothered in a delicious corn mixture that holds all of the flavor of traditional Mexican Elote, then baked to perfection. Instructions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It depends, sometimes Ill do a side salad or sauteed veggies. Stir in the chicken stock until smooth and bring to a boil. Remove from the oven. Add 1 teaspoon chili powder and mix well. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. The nutritional information is approximate and will change depending on your own additions or subtractions to the recipe. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Chicken Breasts. Place corn in a bowl and stir in mayo and lime juice. First, heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. This Mexican street corn chicken tastes great on top of a bed of pasta or rice. I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. 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. So, really, I could've used Feta cheese in this recipe, too. Serve immediately and enjoy the sweet and creamy flavors of this dish. Brush the corn with butter and grill for about 2 minutes on each side. Also it is so easy to use that link to convert it into personal points in the app thank you! We do a lot of chicken dinners in our house. In a bowl, mix together the Mexican crema dressing ingredients. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU In a large pot, fill with water about halfway up. It is going to be our chicken marinade as well as being mixed with the corn kernels. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes. Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Clean, oil and preheat the grill to medium- high. Im Kimber. Thanks! Pierce chicken breasts with a fork. Thank you for an easy and delicious recipe. This recipe works best with thin chicken breasts cut in half horizontally. I love street corn and now I get to eat it all week. 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. Ill be adding it to rotation for sure! Better still, this recipe comes together quickly and is just 292 calories or 7 Green, 3 Blue or 3 Purple WW SmartPoints per serving! This is not the first time Ive shared a chicken chili recipe, and it certainly wont be the last. Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Delicious! Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Grab a bowl and place the cilantro and diced jalapeos in it. Fold in corn, 2 cups cheese, and bacon and season with salt . Thats strange, I made it as is and it was perfect. Not only is this soup absolutely delicious, its also really easy to make, and is ready in under 20 minutes! Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. It tends to separate and turn grainy. 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. This dish is full of delicious Mexican street corn spices, queso fresco cheese, and cilantro. Bake at 350 for 35 - 45 minutes or until chicken is fully cooked. Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. 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. After it is simmering hot, add the chicken. Any chance theres a video or you could expand on how you trim the large chicken breasts to make cutlets? Instructions. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Peel back husks. I usually marinade the chicken in Lowrys baja chipotle before assembling the dish. This is seriously so good. Melt Country Crock in a large nonstick skillet over high heat. Add jalapeos, garlic, and cumin; cook until fragrant, about 1 minute. Combine cooked, shredded chicken with taco seasoning, lime juice and oil. If you did not receive an email check your spam folder. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. You can even add some lime zest as well if you want a strong lime flavor. In this Mexican Street Corn Chicken recipe, I stripped the corn from its cobs to make it into a topping for chicken! Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Thanks for the recipe idea. Preheat grill to medium heat. Corn: You can thaw the corn or bake it frozen (I didnt notice a difference when I did it both ways). Cook 4-6 more minutes depending on thickness of chicken. I have never used corn from the cob for cooking. Spread the corn mixture evenly over the top of the chicken. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Prep Time: 10 minutes. Stir until evenly mixed. Chicken Bryan: Grilled chicken with a basil lemon butter sauce topped with sundried tomatoes and creamy goat cheese. When frozen itll bake longer, around 40-45 minutes. 1 pound? I'm here to help you make mealtime memorable, and life a little spicy! 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. Mexican Street Corn Chicken Tacos Recipe [Video]. Required fields are marked *. Stir together with a wooden spoon. Love it!! No need to thaw frozen corn. 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. Then simmer for 20 minutes until the chicken is cooked through. You can choose one or add a few sides to make a wholesome, well rounded dinner. Add the remaining teaspoon of chili powder to the corn and stir to coat. Hover over serves value to reveal recipe scaler. In a large bowl, mix together corn, mayonnaise, chipotle pepper, salt and pepper, and green onions until well combined. Step 2 In a large bowl, whisk cream cheese, milk, cream, flour, paprika and garlic powder until combined. Stay up-to-date by following us onInstagram,Facebook, andPinterest. Remove the chicken from heat. We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. Preheat grill for high heat. After 4 minutes rotate the corn and add the chicken to the grill. Spoon corn casserole into a 913-inch baking dish greased with nonstick spray. Before I tasted it I thought I might want to add salsa but the flavors were REALLY good without it! 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. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. It is also called Mexican corn on the cob (Elote). Stir in about 4 to 5 tablespoons of the dry seasoning blend. Check out my Cheesy Broccoli Stuffed Chicken, Lemon Pepper Chicken Bites, Baked Chicken Tenders, Crispy Onion Dip Chicken, Nashville Hot Chicken Bites, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Maple Dijon Chicken and Squash Skillet, Strawberry Balsamic Grilled Chicken, Blackened Chicken Bites, Ricotta Stuffed Chicken Bake, Lemon Garlic Chicken and Beans Skillet, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Barbecue Bacon Wrapped Chicken Tenders, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and many more in the Chicken section of my recipe index! I added the cumin as one reviewer mentioned and let the corn thaw in 2 colanders. Top the chicken with corn kernels and black beans. Rub the corn with olive oil, then sprinkle with salt and pepper. That means It is hot enough when you can hold your hand above the grill for only one second. Bake for 35-45 minutes until heated through and bubbly around the edges. Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Meanwhile, mix butter and mayonnaise until smooth. Do you typically serve as a one dish meal or do you like anything on the side? Hubby had three portions! Then add in the spices and seasonings. But you know what? Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Turning every few minutes. I also added some shredded colby on top. Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs. Use tongs to remove the cooked chicken from the pot. My advice is do not skip the lime juice. Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake. Please share your comment and Star Rating in the comments section below. Some chicken chilis freeze better than others. If I could make this every day I would two of my favorite things elote and white chicken chili. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Preheat a grill to medium-high heat. Cook for 8-10 minutes, stirring occasionally. Ive been craving it and will definitely, definitely be making this tonight. Heat a 14-inch skillet over medium-high 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. Another delicious way to make these is with our instant pot. However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled Mexcian Street Corn. In a casserole dish, lay the thin chicken breasts flat in the dish. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. So for lunch the next day we dipped tortilla chips in it and it was so good! This was so yummy. I usually make modifications to recipes I find online, but not this one! Season with garlic powder and pepper. Welcome to this delicious corner of the internet! Thank you! Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Whats not to love? This was the perfect weeknight meal! Directions. Preheat the oven to 350 degrees F. Remove the corn from the husks. It looks so nutritious and delicious. Many thanks almost every other excellent post. They save and reheat well, and can make the start of another delicious dish. Lay the chicken breasts in a single layer in the pan. This dish is best when served with a squeeze of fresh lime juice over the top just before serving. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I look forward to trying more of your recipes! That is what Im saying! 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. Site Design: Foodie Pro Theme by Feast Design Co. Mexican Street Corn Black Bean Chicken Bake. Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. Garnish with queso fresco and chopped cilantro. In a small bowl, stir butter and mayonnaise together until smooth. 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. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Thank you! All recipes include Weight Watchers values and nutrition info!