Mexican Street Corn Juicy Cozy Family

Why You’ll Love This Flavorful Dish

Are you on the hunt for a quick and exciting dinner idea that your family will love? Look no further! This Mexican Street Corn Chicken combines the vibrant flavors of street corn with tender chicken for a meal that’s both comforting and delicious. Picture this: luscious grilled corn, creamy sauce, and spices that dance on your palate. It’s perfect for busy weeknights or whenever you crave a little taste of Mexico right at your kitchen table.

I still remember the first time I indulged in Mexican street corn at a local festival. The sweet, smoky, and tangy flavors were simply unforgettable. Bringing those flavors into a family-friendly chicken dish sounded like a delightful challenge, and the result is a meal that everyone will enjoy, just as much as I did that day!

Mexican Street Corn Chicken

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A delightful and comforting chicken dish featuring the vibrant flavors of Mexican street corn.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten-Free

Ingredients

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• 4 Ears Corn on the Cob (or about 2 ½ cups frozen)
• 1 Egg (large, beaten)
• ⅓ Cup Flour
• Kosher Salt
• Black Pepper
• 2 Chicken Breasts (large, boneless, skinless, chopped into 1-inch pieces)
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Chili Powder
• 2 teaspoons Smoked Paprika
• ½ Yellow Onion (minced)
• 2 Cloves Garlic (chopped)
• 5 Tablespoons Salted Butter
• 15 ounces Mexican Crema
• 1 Lime (juiced)
• ¾ Cup Cotija Cheese (crumbled)
• ¼ Cup Cilantro (fresh, chopped)
• 2 Stalks Green Onions (chopped)

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Instructions

1. Cut the corn off 3 of the cobs, scraping any additional milk into a bowl. Set aside.
2. Grill the last cob of corn until it begins to char, then set aside.
3. In a shallow dish, whisk the egg and set aside.
4. In another bowl, season the flour with 1 teaspoon of each seasoning, plus salt and pepper.
5. Season the chicken on both sides with salt and pepper, dredge it through the egg and flour, then set aside.
6. In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the chicken and brown both sides for about 5 minutes each, then remove and set aside.
7. Add 1 tablespoon of butter to the skillet, then toss in the onion and cook for about 5 minutes until soft.
8. Add the previously scraped corn, garlic, chili powder, smoked paprika, along with salt and pepper. Cook until the corn is soft, around 5 minutes.
9. Lower the heat to medium low, then mix in all but 1/3 cup of the Mexican crema. Season with salt to taste and warm the chicken through for another 5 minutes.
10. Remove from heat and cut the grilled corn off the cob, arranging it over the dish. Mix the remaining 1/3 cup of crema with lime juice and drizzle over the dish.
11. Sprinkle with cotija cheese, green onions, and cilantro before serving.

Notes

Serve warm with tortillas or a simple salad. For a vegetarian option, substitute chicken with chickpeas or grilled veggies.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 75mg

How to Make Mexican Street Corn Chicken

Ingredients:

• 4 Ears Corn on the Cob (or about 2 ½ cups frozen, but never canned)
• 1 Egg (large, beaten)
• ⅓ Cup Flour
• Kosher Salt
• Black Pepper
• 2 Chicken Breasts (large, boneless, skinless, chopped into 1-inch pieces)
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Chili Powder
• 2 teaspoons Smoked Paprika
• ½ Yellow Onion (minced)
• 2 Cloves Garlic (chopped)
• 5 Tablespoons Salted Butter
• 15 ounces Mexican Crema
• 1 Lime (juiced)
• ¾ Cup Cotija Cheese (crumbled)
• ¼ Cup Cilantro (fresh, chopped)
• 2 Stalks Green Onions (chopped)

Directions:

1. Start by cutting the corn off 3 of the cobs and scrape any additional milk and pieces of corn into a bowl. This extra milk gives the dish a creamy texture. Set aside the corn.
2. Grill the last cob of corn until it begins to char, then set it aside.
3. In a shallow dish, whisk the egg and set aside. In another shallow bowl, season the flour with 1 teaspoon of each seasoning, plus salt and pepper.
4. Season the chicken on both sides with salt and pepper, then dredge it through the egg and flour. Set the chicken aside on a plate.
5. In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the chicken and brown both sides for about 5 minutes each. Once golden, remove the chicken from the pan and set aside.
6. Add 1 tablespoon of butter into the skillet, then toss in the onion and stir it into the butter. Cook for about 5 minutes until soft.
7. Add in about a tablespoon of olive oil, the previously scraped corn, garlic, chili powder, smoked paprika, along with salt and pepper. Cook this mixture until the corn becomes soft, around 5 minutes.
8. Lower the heat to medium low, then mix in all but 1/3 cup of the Mexican crema. Add salt to taste, and slide the chicken back into the skillet, warming it through for another 5 minutes.
9. Remove the skillet from the heat and cut the grilled corn off the cob. Arrange it over the dish. Mix the remaining 1/3 cup of crema with the lime juice or drizzle both over the final creation.
10. Sprinkle with crumbled cotija cheese, green onions, and cilantro to elevate those vibrant flavors!

Serving Suggestions

Serve your Mexican Street Corn Chicken warm, alongside some warm tortillas or a simple green salad. You can also pair it with a refreshing margarita or a glass of lemonade — perfect for those cozy family dinners!

How to Store Leftovers

If you have any leftovers (which is rare because it’s so delicious), store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave until heated through.

Tips for Perfecting Mexican Street Corn Chicken

• Don’t Skip the Grilled Corn: Grilling the corn adds a smoky flavor that enhances the dish.
• Go Easy on the Heat: If you’re not a fan of spicy foods, reduce the chili powder to keep it mild.
• Fresh Ingredients: Using fresh corn really makes a difference in taste!

Variations to Try

• Vegetarian Twist: Swap the chicken for chickpeas or grilled veggies for a meat-free option.
• Cheese Options: If cotija cheese is hard to find, feel free to use feta or queso fresco.
• Add Veggies: You can toss in some bell peppers or zucchini for extra flavor and nutrition!

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Absolutely! Just make sure to thaw it and drain any excess moisture before using.

How spicy is this dish?

The chili powder adds a nice kick, but you can adjust the amount to suit your family’s taste.

What is Mexican crema? Can I substitute it?

Mexican crema is similar to sour cream but creamier. You can use sour cream as a substitute, though it will change the flavor slightly.

This Mexican Street Corn Chicken is sure to become a family favorite. The rich, bold flavors will have everyone asking for seconds. Enjoy creating this dish and making memories in the kitchen with your loved ones!