Tired of the same old dinner routine? Craving something bursting with flavor and easy to make? Then look no further! This Mexican Street Corn Chicken recipe is your answer. It's a delicious, healthy meal that captures all the vibrant tastes of Mexican street corn – elotes – but in a convenient and satisfying chicken dish. Get ready for a fiesta in your kitchen! This quick dinner idea is perfect for busy weeknights and impressing guests alike. It’s one of those best recipes that’s surprisingly simple to execute.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup cotija cheese, crumbled (or substitute with Parmesan)
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions:
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Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
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Sauté Vegetables: Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
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Combine Ingredients: Return the chicken to the skillet. Add corn, black beans, chicken broth, heavy cream, lime juice, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
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Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Finish and Serve: Stir in cotija cheese until melted. Garnish with fresh cilantro and lime wedges. Serve hot with your favorite sides, such as rice, tortillas, or a simple salad. This easy recipe is perfect for a quick and satisfying meal.
Cooking Tips for the Best Mexican Street Corn Chicken:
- Don't overcrowd the pan: When searing the chicken, ensure you don't overcrowd the pan. This will prevent the chicken from browning properly and could lead to steaming instead of searing. Work in batches if necessary.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit it entirely.
- Add some veggies: Feel free to add other vegetables, such as zucchini, mushrooms, or jalapenos, to make this dish even more nutritious and flavorful.
- Make it creamy: For an extra creamy sauce, add a tablespoon or two of sour cream or Greek yogurt at the end.
Variations:
- Spicy Street Corn Chicken: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce for an extra kick.
- Vegetarian Street Corn: Omit the chicken and add 1 cup of cooked quinoa or your favorite vegetarian protein for a delicious vegetarian option.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 18-22g
- Carbohydrates: 25-30g
This Mexican Street Corn Chicken recipe is a testament to how delicious and healthy homemade cooking can be. Enjoy this flavorful dish as a satisfying weeknight dinner or a fun meal to share with friends and family. It’s a surefire way to brighten up any day!