Hot Chicken Mexican Street Corn Dip Recipes

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MEXICAN STREET CORN CHICKEN



Mexican Street Corn Chicken image

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

2 lbs boneless, skinless chicken breast ((4-6 thin chicken breasts))
3 cups sweet corn ((2 cans, drained))
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tbsp lime juice
1½ tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper ((optional))
1/4 cup queso fresco (crumbled)
1/4 cup cilantro (chopped)

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 DIP RECIPE BY TASTY



Mexican Street Corn Dip Recipe by Tasty image

Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip

Provided by LALA

Categories     Lunch

Yield 8 servings

Number Of Ingredients 15

16 oz cream cheese, softened
¾ cup Lala® Crema, plus more for drizzling
2 cloves garlic, chopped
2 tablespoons hot sauce
2 tablespoons lime juice
2 cups shredded pepper jack cheese, divided
¼ cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
1 jalapeño, seeded and diced
¼ cup red onion, chopped
½ cup fresh cilantro, plus 1 tablespoon, for garnish
4 ½ cups frozen corn, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
tortilla chip, for dipping

Steps:

  • Preheat the oven to 375°F (190°C).
  • Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
  • Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
  • Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
  • Bake the dip for 30-40 minutes, until bubbling and hot.
  • Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
  • Serve warm with tortilla chips for dipping.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams

MEXICAN STREET CORN DIP



Mexican Street Corn Dip image

Great use for sweet summer corn. Serve with tortilla chips.

Provided by Ashley Wellner's Kitchen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 20m

Yield 10

Number Of Ingredients 9

2 tablespoons salted butter
4 cups frozen corn, thawed
1 medium jalapeno pepper, seeded and diced
1 clove garlic, minced
6 tablespoons crumbled cotija cheese
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 medium lime, juiced
1 teaspoon chili powder

Steps:

  • Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
  • Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g

MEXICAN STREET CORN DIP



Mexican Street Corn Dip image

Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.

Provided by Amanda Uher

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup plain Greek yogurt
2 limes, juiced
3 tablespoons chopped cilantro, or to taste
3 tablespoons butter
5 (11 ounce) cans Mexican-style corn, drained
1 jalapeno pepper, chopped
2 teaspoons chile powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ cup crumbled cotija cheese

Steps:

  • Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
  • Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
  • Transfer to a slow cooker to keep warm.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 71.2 g, Cholesterol 34.4 mg, Fat 12.5 g, Fiber 10.1 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 2577 mg, Sugar 20.6 g

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