cowboy chicken mexican street corn recipe

Turn . Make sure to choose a higher fat content dairy alternative such as oat or soy milk. Roast the corn on the grill until somewhat charred on all sides. Bake at 350F, uncovered, for 30-40 minutes or until the chicken is cooked through (165F internal temp.) Id love to hear about it! Remove from grill and set aside. Share on Twitter It looks yummy, Definitely I will make it once. Season with salt and pepper to taste. Mom of 3 and home cook at Easy Family Recipes. I ended up with some leftovers that I was tempted to freeze. Continue stirring until cheese is hot. 1 cup mayonnaise. Let the corn cool slightly, then using a sharp knife cut the kernels right off the cob and into a bowl. Learn how your comment data is processed. Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Click here to leave a star rating and review. Bake for about 20-25 minutes or until the chicken is completely cooked through. 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. I have become a huge fan of Mexican Street Corn lately! I completely agree about the lime juice. Howwonderful. Marinate chicken in 1/2 cup orange juice and 1/2 cup lime juice for three hours for an intense flavor. directions. Instructions. Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage, Stuffed Butternut Squash with Spinach, Bacon, and Cheese, Creamy Roasted Butternut Squash Pasta with Sausage and Spinach, Brussels Sprouts with Bacon, Pecans, and Cranberries. It is so delicious and i will be making for upcoming Sunday dinner! Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Directions. If you can picture it going great with Elote, then theres no doubt it would taste fabulous here too. Instructions. In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Made with frozen corn and Cojita cheese. Melt the butter in a large saucepan over medium heat. This simple Chicken Chili Recipe is loaded with zesty flavor! As always, check all store bought ingredients for compliance on specific dietary needs. Follow us on Instagram and tag @ASpicyPerspective so we can share what youre cooking! And its gluten-free! Remove and top with the remaining cheese and cilantro. 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. Preheat the oven to 350 degrees F. Remove the corn from the husks. Your email address will not be published. Please share your comment and Star Rating in the comments section below. Sprinkle Parmesan cheese over the dish. Thanks for the great recipe! Required fields are marked *. Let the corn cool slightly and cut the kernels off the cobs. Stir until mixed. In a small bowl, mix together the mayo and sour cream. Thanks for the great review. 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. It should not be used as a substitute for a professional nutritionists advice. I usually marinade the chicken in Lowrys baja chipotle before assembling the dish. Place the corn on a grill over medium to medium high heat. Also, take the time to make sure everything is drained really, really well. Let your chicken rest for at least five minutes before slicing and serving. Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. Stir the corn around. 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. Serve immediately and enjoy the sweet and creamy flavors of this dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Who else loves Mexican street corn? Garnish with queso fresco and chopped cilantro. has anyone added white or garbanzo beans? Reheat in a saucepan on the stovetop over medium-low heat until warmed through. I added a bit of cumin, cayenne pepper, and some cotija cheese to the bake and garnish. Add shredded lettuce and a handful of shredded cheese on top with a few chopped tomatoes. Add the chicken strips and cook until browned for about. , Julia, This was so delicious!!! Instructions. Brush the corn with olive oil on all sides. 5 this is my vote for Best Poultry Recipe. It was also so easy for a quick weeknight and healthy meal. Thank you, Looks delicious . Mexican street corn casserole to the rescue! Making this recipe? Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise. All rights reserved. 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. Toss corn and let cook for an additional 2-3 minutes (without stirring). Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs. Then shred the chicken, and continue as directed. Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro. In a large pot add in about 6 cups of salted water. Prepare your Mexican street corn salad - Add the remaining ingredients to the bowl and stir thoroughly. Grill for approximately 10 minutes, turning often to avoid burning. Set a large 6-8 quart soup pot (or dutch oven) over medium heat. As mentioned in the post, I dont personally recommend freezing this recipe because dairy doesnt always reheat well after thawing. Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. Theme by 17th Avenue, If youve never had Mexican Street Corn (also called Elote) you are in for a real treat! 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. Or you can sprinkle the cornstarch over the chili as you stir vigorously. Add cream cheese to a medium size, microwave safe bowl. Cook the chicken: Next, heat the olive oil in a large cast-iron skillet over medium-high heat. Since this dish has the classic flavors of Mexican street food, it will pair well with many of your favorite Mexican side dishes. In a large, deep bowl, slice off the kernels of corn with a sharp knife. When frozen itll bake longer, around 40-45 minutes. Top with chopped green onions. Cook for 3-4 minutes or until fragrant. This dip incorporates the same ingredients with a few extras added. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. Bake for 35-45 minutes until heated through and bubbly around the edges. Bring water to a boil and add in the corn. Chicken Breasts. However, if you want to try it, just be sure to rewarm over very low heat and do not let it boil. Slice the kernels off the corn and add to the bowl along with the scallions. Remove from heat. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Remove the chicken and corn from the grill. The notes below are a general guide. But you know what? For another delicious corn recipe, try my Honey Butter Skillet Corn. Mix the corn, mayonnaise, sour cream, lime juice, salt, pepper and chili powder and pour over the chicken in the pan before topping with cheese. You can check out all of my EASY CHICKEN recipes here, or see a few of our readers favorite recipes below. Share it with your friends and family! Total Time: 15 minutes. Pour in the chicken broth, using store bought broth is an easy way to add extra flavor to the soup. Drizzle 2 teaspoons of the oil into a large saut pan and bring to medium-high heat. Delicious!!!! Thanks! 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. Remove the seeds and stem and dice the poblano peppers and set aside. You can make this fabulous Mexican Street Corn Chili just like any other White Chicken Chili variation, substituting the corn for white beans. That should work just fine! Cook the peeled corn on the cob directly on the grill, over medium heat for about 14 minutes, turning every couple of minutes. Place the corn onto the grill grates, cover and let cook for about 2-3 minutes, until the corn is cooked through and charred in some spots. Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Directions. Add in the corn, sugar, and salt. Mix together mayonnaise, sour cream, and chipotle seasoning. Cook steak or hamburger meat to medium rare for the best street tacos you have ever had. Another way to enjoy this meal is with an array of toppings like shredded cheeses, chopped onions, diced tomatoes, black olives, or. Stir in about 4 to 5 tablespoons of the dry seasoning blend. Heat a skillet over medium heat. Used good old fresh Midwest sweet corn and it tasted delicious. I love your flavor profiles. I bet this recipe would be good with salmon also. 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. Remove from heat and serve with a drizzle of lime juice, chopped onion, cheese, and cilantro. Mexican street corn salad served over juicy grilled chicken. Grill the corn: Place the husked corn directly onto grill grates. I love Mexican street corn and I especially love it in chili form! Give cheese a taste. 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. Remove the chicken from heat. Place in a Dutch oven; cover with cold water. If using canned, youll need 4 cans of corn for this recipe. Very mellow, not spicy. Thoroughly mix and enjoy! Sprinkle the chicken with salt and chili powder. Grill 4 sweet corn without the . 2010 2023 A Spicy Perspective. Im Kimber. Place the corn on a grill over medium to medium high heat. Cook corn for approximately 8 minutes. Thank you! Butter the outside of 2 tortillas, then spoon a layer of the chicken mixture and a layer of mexican blend or monterey jack cheese in between the tortillas. Cook 4-6 more minutes depending on thickness of chicken. Thanks in advance for your answer! Mexican Street Corn Chicken Recipe [Video]. 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. This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. Instructions. Bake cowboy chicken breast at 375 degrees F for 7 to 10 minutes. Grill corn 2 minutes per side, about 8 minutes total. After 4 minutes rotate the corn and add the chicken to the grill. 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. 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. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. I cant wait to try this. Corn: You can thaw the corn or bake it frozen (I didnt notice a difference when I did it both ways). WATCH. Otherwise, add whitney@saltandbaker.com to your address book and try again. In fact, these leftovers would work in just about any Mexican recipe you are whipping up. Sweet corn will not taste remotely the same as authentic elote blanco, believe me. Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 . Your email address will not be published. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Best, Maike. For time constraints, I live alone, I did the Mexican chicken corn chili with boneless chicken thighs, and in a crock pot. Once cooled, cut the corn kernels from the cob and set them aside. In a large bowl, mix together butter, mayo, and smoked paprika. Finish the dish with lime juice and cilantro. Saute another 2-3 minutes to soften. Place a cast iron or skillet over medium heat and add the oil. Add in the onions and minced jalapeno and saut for about 5 minutes, then stir in garlic and cook an additional 1 minute. Sugar is completely optional in this recipe. I'm Sommer Collier Travel Enthusiast, and the Resident Cookery Queen of A Spicy Perspective. (Make sure to check out all our chicken chili recipes at the bottom of the post! Stir in mayonnaise, cilantro, cotija cheese, and lime juice. 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. I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. Ive been craving it and will definitely, definitely be making this tonight. Spoon corn casserole into a 913-inch baking dish greased with nonstick spray. This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). 292 calories, 13 g carbs, 5 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 2 g fiber, 176 mg sodium(, Green: 7 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints, 7 per (1 chicken breast + cup topping) serving (, 30 Minute Meal, Easy Chicken Recipe, Easy WW Dinner, Elote, Weight Watchers. Thanks Charlotte, Charlotte, I am so thrilled you loved this recipe! Brush corn with vegetable oil. Place corn directly on the grill. Or could I use corn from a can as well?? Many thanks almost every other excellent post. Remove the chicken from heat. Required fields are marked *. Set aside to cool slightly, then skewer with sticks if desired. . Spread the corn mixture evenly over the top of the chicken. Cook and stir until slightly charred, about 5 minutes. Heat corn in microwave according to package instructions. Season with garlic powder and pepper. Fold in corn, 2 cups cheese, and bacon and season with salt . Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. Mexican Street Corn Chicken is everything you love about an Mexican Street Corn, transformed into a wholesome and delicious main dish! Grease a 2-quart baking dish with cooking spray, set aside. So delicious and easy! Sign up to save recipes in your recipe book, write reviews and more! Stir in the beans, corn, green chiles, and remaining spice mixture. Add potatoes and corn. Preheat your grill, gas, or charcoal, to 500 degrees so the flames are at medium high heat. Add the tablespoon of mayonnaise to the corn and stir until well combined. All rights reserved. Dont Miss a Recipe! This Street Corn Chicken recipe is as simple as promised! Do I have to cook the cobs before I can cut off the corn? Lay the chicken breast flat in a casserole dish, then sprinkle 1 tbsp of the italian dressing seasoning over the top. Sprinkle the cheese over the top and broil for 1 to 2 minutes. Were combining the best elements of White Chicken Chili and classic Mexican Street Corn. This is seriously so good. So, really, I could've used Feta cheese in this recipe, too. The mayo mixture that is traditionally brushed over grilled corn on the cob is easy to make. Add the oil and chopped onions. Your email address will not be published. I cut/trim and then freeze the uncooked cut up chicken. Pour marinade over chicken. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Instructions. Set aside. Preheat oven to 350F. You are always coming up with something yummy and new. Im kinda chickened out but this looks so yummy Im going to try it with fish tonight. Cooking fresh corn on the stovetop, this entire recipe is done in just 10-minutes. Then season with salt, garlic powder and cayenne pepper. Not sure Im voting correctly. Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. Its fall time here in NY so no fresh corn available. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. My husband doesnt love cilantro so I left it off. Please make sure to use freshly chopped cilantro in this recipe. Add garlic and cook for 30 seconds to 1 minute. Required fields are marked *. Amazing, delicious, gluten-free dish! If you got large chicken breasts, just beat them with a meat mallet. Turning every few minutes. I got about 4 cups of corn from 5 ears. I have never used corn from the cob for cooking. In a small bowl combine mayonnaise, crema, and garlic. Prep Time: 10 minutes. *wink*. Spread frozen corn evenly across the skillet; do not stir. Preheat oven to 350F. Fritos Scoops for serving. Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. Some chicken chilis freeze better than others. In a large bowl, combine the mayo, garlic, and lime zest and juice. my freezer gets way to cold. I will be making it again! That should tell you how much I love this recipe! Use tongs to remove the cooked chicken from the pot. Tender chicken breasts are smothered in a delicious corn mixture that holds all of the flavor of traditional Mexican Elote, then baked to perfection. Did you make this recipe? What a delicious recipe for fall! By signing up you agree to thestayathomechef.com's terms of use and privacy policy. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas. Brush the corn with butter and grill for about 2 minutes on each side. 1/2 cup red onion, diced finely. Instructions. Remove the corn from the grill and allow to cool so that you can handle it. To this mixture, add in the chicken broth and mix until combined. Everyone liked it! Making meal time easy, but doing it in style! Add corn and cook without stirring until corn begins to char (about 2-3 minutes). 1 cup green pepper, chopped. NEW! Saut the veggies in the butter until softened. Im all about quick and. Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. It has a beautiful depth of flavor and you can control the heat easily based on your familys preferences. Heat butter in a large skillet over medium high heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. And it doesnt dry out? Preheat your oven to 350 degrees F. Spray a 913 baking dish with cooking spray and set aside. Before I tasted it I thought I might want to add salsa but the flavors were REALLY good without it! Saute the onions for 2-3 minutes, stirring. Your Mexican Street Corn Black Bean Chicken bake is ready! for more dinner recipes, travel ideas, and outdoor adventures for the entire family. Tonight it is Mexican corn on chicken night. If for some reason you can't find Cotija cheese, use Feta cheese instead. Highly recommend as a holiday side or feature for a family taco night. I made sure I cut the chicken thin and cut it into small pieces. Be sure to use warmed tortillas or they may tear. Cook for 8-10 minutes, stirring occasionally. I do recommend being careful to cut the corn off the cob so that there arent too many hard cob parts in the mixture. Stir in the chicken stock until smooth and bring to a boil. Combine cup sour cream, cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. When you want to thicken a soup or stew, use equal parts flour and fat. Sprinkle with cojita cheese, chili powder and chopped cilantro. Remove from heat. Thank you! As for main dishes to serve alongside corn casserole, I suggest enchiladas, pork carnitas, steak tacos, and more. Taste for seasoning then add more salt and spices if desired. The accuracy of the nutritional information for any recipe on this site is not guaranteed. This was delicious! I made this tonight and it was so good! Serve warm. Add chicken breasts to the medium casserole dish. Dont forget the tortilla chips and salsa verde to dip them in. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This recipe is AMAZING! Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright. FREE EMAIL SERIES My fav tips to make you a better cookright now! Transfer to a bowl and allow to cool. Place in a large Ziploc bag. Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined. Subscribe to email updates for new recipes delivered to your inbox! Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all! 1 pound? If you did not receive an email check your spam folder. (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Clean, oil and preheat the grill to medium- high. Your email address will not be published. Husk and broil for more color if needed, about 3 minutes, turning once or twice. Preheat oven to 350F. Im normally not a corn in anything type of girl, but THIS is changing my mind! Use half of it for the chicken marinade and set the other half aside. 4 minutes. It is definitely going in the rotation! So I used will be using thawed corn this time. Weve taken all the delicious flavors of Mexican Street Corn and made it into a delicious soup that is absolutely killer! Preheat grill to medium heat. Preheat oven to 375F. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Stir together with a wooden spoon. Stir until evenly mixed. Heat grill or griddle to high heat. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Remove corn from oven then add back to the mixing bowl. Bake at 350 for 35 - 45 minutes or until chicken is fully cooked. I got about 4 big meals out of it! Cook for another minute and then transfer the chili-coated corn to a mixing bowl. If you don't have grill access, the corn can be roasted in the oven. But I have never seen my husband AND kids inhale a chicken dish this quickly. Whats not to love? There are both classic options and some healthy options to keep it light. Allow the corn to cook for about 3-4 minutes, this is basically just to thaw it out. I have everything in the fridge to make it. Another delicious way to make these is with our instant pot. Rotate until all sides have char marks. I actually dont like to freeze this one, because it has a heavy dose of dairy in it. Saut the onion and jalapeo until the onion begins to soften. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine. We do a lot of chicken dinners in our house. Place a nonstick skillet over medium heat and add a bit of oil. It is also called Mexican corn on the cob (Elote). Preheat the oven to 425 degrees F. In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 . Thank you for this great recipe! If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night! The nutritional information is approximate and will change depending on your own additions or subtractions to the recipe. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. This Mexican street corn casserole is a Mexican-inspired dish thats perfect for taco Tuesdays, summertime, and any time the cravings for Elote appear. Spray or brush each ear of corn lightly with olive oil. Many thanks! We love this street corn casserole because it packs all of those delicious flavors into every bite and requires minimal effort to prep. Remove the corn from the cob and put the charred corn into a large bowl. Mexican Street Corn with Frozen Corn (Esquites Recipe) Yield: 6 servings. In a small bowl combine chili powder, cayenne paper, and salt, set aside. Preheat oven to 325F, and line a rimmed baking sheet with parchment paper. 2 (15 ounce) cans whole kernel corn, drained. 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. Blend until fully combined. Bring to a boil and add in corn. Uptown foodie meets real life at Lets Dish, where I share all my favorite recipes. Your email address will not be published. We even have it on the meal plan for this week! I added the cumin as one reviewer mentioned and let the corn thaw in 2 colanders. Be sure to leave a comment and provide a Star Rating below, Rigatoni Pasta with Chicken and Sun-Dried Tomatoes. Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. This soup is so creamy with the heavy cream. Because of this, I used fresh corn kernels I cut right off the cob. Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips. The flour needs to be mixed into the fat directly for best results. The flavors complement many dishes and meats though so you shouldnt have too hard of a time planning something fabulous for dinner. Lay the chicken breasts in a single layer in the pan. You can always use milk or half and half, but it is certainly not the same. However, this recipe will be delicious anytime of year, and you can definitely just buy a bag of frozen sweet corn and defrost some if you dont have cornfields in your neighborhood. I love street corn and now I get to eat it all week. Step 1 Heat oven to 350. It's a pretty firm cheese and is perfect for grating over corn. It is so delicious and i will be making for Sunday dinner! That is what Im saying! Remove and let cool. That means It is hot enough when you can hold your hand above the grill for only one second. Chicken Bryan: Grilled chicken with a basil lemon butter sauce topped with sundried tomatoes and creamy goat cheese. Which I will do if I ever can't find Cotija cheese. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Instructions. Meanwhile, cut the corn off the cobs and set aside. Melt Country Crock in a large nonstick skillet over high heat. I make and test all of the recipes presented on this site. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts. Thanks for the great review, Amanda! Finish the slaw: Add all the slaw ingredients to a large bowl with the corn, jalapeno, and dressing. Take a picture and tag. Serve topped with crumbled bacon, cotija, and jalapeno slices. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake. 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. Save my name, email, and website in this browser for the next time I comment. 1 (10 1/2 ounce) bag coarsely crushed regular Fritos corn chips or Fritos chili cheese corn chips. The taste should be incredible and the texture should be even closer to the real deal street corn. I will make this again, but will change a few things to see if I can reduce the amount of left over liquid. Simmer for 3-5 minutes until the chili base thickens. This Mexican corn casserole is actually pretty perfect on its own and doesnt need much to make it feel like a complete meal. Hubby had three portions! They save and reheat well, and can make the start of another delicious dish. (Stirring fast helps reduce clumps.). Notify me of follow-up comments by email. In step 1, just be sure to saut the veggies in a skillet before adding them to the crock pot.

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