Mexican Street Chicken Recipes

MEXICAN STREET CORN CHICKEN

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.

MEXICAN STREET CORN-CHICKEN SALAD

Steps:

• Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
• Add chicken, corn, and olives to dressing and toss to coat.
• Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

MEXICAN STREET CHICKEN

Steps:

• Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub.
• Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
• While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
• To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.

STREET TACOS- AUTHENTIC MEXICAN NO CHEESE CHICKEN

Steps:

• The Meat:.
• Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks.
• Heat the tortillas in light oil using cast iron skillet.
• Use two tortilla stacked and put a small circle of meat in the middle.
• Top with Cilantro, onions, pico de gallo. Squeeze of Lime.
• Serve immediately while hot.
• Can add some salsa choices to taste.
• Best served in the afternoons.
• NOTE: also can be served with a Corona and Lime, I used Chicken you can make this with Pork also.

MEXICAN STREET CORN CHICKEN TACOS RECIPE

Steps:

• In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
• In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
• Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.