Tag Archives: elote

Mexi Elote Chicken N Rice Bake

elotechickenricebake

Amazing take on the Elote, Mexican Street Corn. Be sure to read notes for options.

Tay’s Mexi Marinaded Chicken, uncooked (Recipe below. See notes)

2c + 1/4c Instant White Rice
2 Chicken Broth Cubes, crushed + 2c Water
1 can Southwestern Corn (Pepper/Onion kind), drained
1 can Mild Jalapeno LIME Black Beans, drained
1 Onion
Optional (I did 1c each): Sweet Mini Bell Peppers, Mushrooms

1 can Sweet Creamed Corn (*See Notes)
1tsp Chili Powder
1/2tsp Garlic Powder
1/2tsp Paprika
2T Mayo
1/4tsp Dried Cilantro

To top (1/2way through cooking):
Sprinkle Mexi Cheese
Sprinkle Parm. Cheese

Marinade thawed Chicken 4-6hours (See notes).
Mix together Creamed Corn, Chili Powder, Garlic, Paprika, and Mayo. Set aside.
Butter Flavor Cooking Spray Baking Dish. Dump in Rice and Water. Sprinkle over Crushed Broth Cubes. Stir. Add in Corn, drained Black Beans, Onions, and Peppers/Mushrooms (If using).. Stir in Creamed Corn Sauce. Top with Marinaded Chicken.
Cover with Foil. Bake about 425 for about 35minutes. Remove Foil, cut up Chicken, slight stir. Top with Shredded Cheese and good sprinkle Parmesan Cheese. Bake, uncovered, for about 10-15 more minutes. Serve with Salsa and Sour Cream!

*** NOTES: Use 2 cans Creamed Corn instead of 1, and choose to skip Southwestern Corn.
CHICKEN and Marinade IS OPTIONAL! You can just make this an Elote Corn and Rice without meat. Or, use Plain, unmarinaded, Chicken. Or, use your favorite Mexi Marinade/Meat. So, Marinading Step is optional!


Tay’s Mexi Chicken Marinade (4-6hours. *See notes):
About 1-1.5 Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

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Mexican Street Corn (Elote)

Mexican Street Corn Elote
Two recipes, thus far. Will be making one into a corn salad soon. Come back for the recipe. OR Cut off the Corn. Serve over Tostito Chips. Top with Cheese. Melt. EAT!!!

Corn on Cob
2T Butter (For boiling corn)

RECIPE ONE (Mexican Version- Our Favorite!):
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

RECIPE TWO (Bacon Tomato Version):
2T Crema Mexicana
2T Mayo
1/2tsp Lemon Juice (Fridge Concentrate Kind)
1/2tsp Corner’s Market Sun Dried Tomato Season (Fleet Farm)
1/2tsp Dried Chives
1/8tsp Garlic Powder
1/4tsp Paprika
1/8tsp Onion
1/8tsp Sea Salt
2T Grated Parmesan Romano Cheese (Store shelf kind)
2.5T REAL Bacon Bits
1T Cheddar Cheese, miced/blended
2-3T Sour Cream (I did 2)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
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Twisted HootTter’s Wings with Mexi Street Corn

HootTter Wing N Mexi Street Corn
1.5T Butter
1/4c Louisiana Hot Sauce
1T unpacked Brown Sugar
1/2tsp Paprika
1/8tsp Sea Salt
1/2tsp Balsamic Vinegar
1/4tsp Red Pepper Flakes
1T Chili Sauce (Ketchup Aisle-Not Sweet Chili!!!)
1/4tsp Corner Markets Garlic & Cheese Topper Season (Fleet Farm)
1/8tsp Chili Powder

In bowl, melt butter. Add rest. Toss with cooked chicken.
BEST ON CHARCOAL GRILL! Grill Chicken. Add to bowl. Toss with sauce.
(Depending on how many I make, I usually double above recipe.)

AMAZING Mexican Street CORN (Elote)
Corn on Cob
2T Butter (For boiling corn)
Spread:
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
HootTter's Wings N Mexi Street Corn 2

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