why make this recipe
This dish mixes sweet corn and seasoned chicken for a quick, tasty meal. It cooks in a slow cooker, so you can set it and forget it. Serve it in bowls, tacos, or over rice. For a creamy side idea that pairs well, try a simple jalapeño popcorn to add a crunchy, spicy bite.
introduction
Mexican Street Corn Chicken turns corn and chicken into a rich, cheesy meal. It uses common ingredients and a slow cooker. The sauce is like a creamy corn topping you might find on the street. If you like creamy chicken dishes, you may also enjoy a creamy chicken tortilla soup as a starter.
how to make Mexican Street Corn Chicken
Place the chicken in the slow cooker and pour the corn mixture on top. Cook low or high until the meat falls apart. Shred the chicken and mix it back into the corn sauce. Finish with lime juice and salt to taste. You can follow the simple slow-cooker steps below and pair the meal with other easy sides like a slow cooker creamy chicken dish if you want more comfort food.
Ingredients :
- 2 lbs boneless, skinless chicken breasts
- 4 cups frozen corn kernels, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup freshly chopped cilantro
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- Salt and black pepper to taste
Directions :
- Place the chicken breasts at the bottom of a 6-quart slow cooker.
- In a large bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, garlic, chili powder, and smoked paprika. Stir well.
- Pour the creamy corn mixture over the chicken, spreading it evenly.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it into the corn sauce.
- Stir in the fresh lime juice and season with salt and pepper to taste.
- Serve warm in bowls, garnished with extra cotija and cilantro.
how to serve Mexican Street Corn Chicken
Serve it in bowls with rice or in warm tortillas for tacos. Top with extra cotija, cilantro, and a squeeze of lime. For a fun snack or side, pair it with a crunchy jalapeño popcorn recipe to add contrast in texture and heat.
how to store Mexican Street Corn Chicken
Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
tips to make Mexican Street Corn Chicken
- Use thawed frozen corn to save time and keep flavor.
- Trim fat from the chicken for a leaner meal.
- If you like it spicier, keep the jalapeño seeds.
- For a richer sauce, add a bit more cotija or a splash of cream.
- If you want a creamy side, try making a creamy chicken tortilla soup to serve alongside.
variation (if any)
- Make it into tacos by shredding the chicken and topping with cabbage and hot sauce.
- Add black beans or diced red pepper for more color and fiber.
- Swap cotija for feta if you do not have cotija.
FAQs
Q: Can I use fresh corn instead of frozen?
A: Yes. Use about 5 to 6 ears of corn, cut from the cob. Add it the same way.
Q: Can I cook this on the stove or in the oven?
A: Yes. Simmer covered on low in a pot for 1.5 to 2 hours, or bake at 350°F (175°C) covered for 45–60 minutes until the chicken shreds.
Q: Is this dish good for meal prep?
A: Yes. It stores well in the fridge and freezes well for future meals.
Mexican Street Corn Chicken
Ingredients
Method
- Place the chicken breasts at the bottom of a 6-quart slow cooker.
- In a large bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, garlic, chili powder, and smoked paprika. Stir well.
- Pour the creamy corn mixture over the chicken, spreading it evenly.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it into the corn sauce.
- Stir in the fresh lime juice and season with salt and pepper to taste.
- Serve warm in bowls, garnished with extra cotija and cilantro.