Street Corn Chicken Nachos 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.

CHICKEN AND MEXICAN STREET CORN NACHOS

Steps:

• 1. Preheat oven to 350 degrees. Melt the butter in a heavy bottomed or cast-iron skillet over medium high heat. Add the corn and chili powder and allow corn to char slightly before stirring. Remove from heat and stir in mayo.
• 2. Place tortilla chips on a baking sheet in an even layer and sprinkle with chicken and shredded cheese. Bake 7-10 minutes or until cheese is melted.
• 3. While the chips are baking, whisk together sour cream and lime juice from half of the lime wedges.
• 4. Arrange tortilla-chicken and cheese mixture on a large serving platter. Top tortilla chips with corn-mixture, cotija cheese and cilantro. Drizzle with the sour cream mixture. Serve with remaining lime wedges.

BLUE CORN CHICKEN NACHOS

Steps:

• Poach the chicken breast: Place chicken breast(s) in a medium saucepan and cover with 2 inches of water. Add the salt. Cover. Bring to a boil. Turn off the heat. Let sit covered for 10 minutes in the hot salted water to gently poach. Drain. Remove from pan.
• Preheat oven to 350°F
• Cut the cooked chicken: into 1/4 to 1/2-inch cubes.

STREET CORN CHICKEN NACHOS

Steps:

• Preheat oven 375 degrees. Spray 2 round cake pans and divide the tortilla chips up among each pan. Top each with 1/2 cup shredded cheese.
• Place the oil in a large skillet. Add the corn and cook until they start to brown. Add the jalapenos and cooked chicken and lime juice. Cook about 3 minutes.
• divide the corn mixture between the two pans. Top with remaining shredded cheese. Place in oven. Bake for about 5 to 7 minutes.
• Meanwhile mix the sour cream mayonnaise, lime juice and salt. Once the cheese is all melted on the nachos remove them from the oven. Add the crumbled Cotija cheese. Drizzle the sour cream mixture over top and top with cilantro.
• Carefully slide the nachos onto a plate and serve

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.