Mexican Street Corn Chicken Food
MEXICAN STREET CORN CHICKEN
Mexican street corn salad served over juicy grilled chicken
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 13
Steps:
- In a bowl add mayo, sour cream, garlic, chili powder, lime juice, ground red pepper, kosher salt, and pepper. Stir until evenly mixed.
- Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Massage the bag until the chicken is evenly coated.
- Brush the corn with olive oil on all sides.
- Place the corn on a grill over medium to medium high heat. After 4 minutes rotate the corn and add the chicken to the grill. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Cook 4-6 more minutes depending on thickness of chicken.
- Remove the chicken and corn from the grill. Let the corn cool slightly and cut the kernels off the cobs.
- Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Stir until evenly mixed.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.
- Serve the grilled chicken with the Mexican Street Corn over top and a lime wedge on the side to squeeze over top.
Nutrition Facts : Calories 567 kcal, ServingSize 1 serving
MEXICAN STREET CORN CHICKEN
This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.
Provided by Kimber
Categories Dinner
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
- Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.
Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
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