ground chicken mexican corn recipe
Try this flavorful ground chicken Mexican corn recipe! Quick, easy, and packed with bold Mexican-inspired flavors, it's perfect for weeknight dinners.
Ingredients
For the Chicken and Corn Mixture
1 lb ground chicken
- A lean protein-packed base that absorbs all the spices beautifully.
1 cup fresh or frozen corn (or canned, drained)
- Adds sweetness and a touch of crunch.
1 small onion, finely chopped
- For a savory depth of flavor.
2 cloves garlic, minced
- Essential for that aromatic punch.
1 tablespoon olive oil
- Perfect for sautéing everything to golden perfection.
Spices and Seasoning
1 teaspoon chili powder
- Adds a smoky heat that ties the dish together.
½ teaspoon cumin
- For a warm earthy note.
½ teaspoon smoked paprika
- Enhances the smoky flavor profile.
- Salt and pepper to taste
- Always season to bring out the best flavors.
For the Creamy Sauce
¼ cup mayonnaise
- Gives the sauce a velvety base.
¼ cup sour cream
- Balances the richness with a slight tang.
Juice of 1 lime
- Brightens the sauce and ties all the flavors together.
½ cup crumbled cotija cheese
- The perfect salty creamy finish.
Instructions
Step 1: Prepare Your Ingredients
- Before you begin cooking, take a moment to gather and prep everything:
- Chop the onion and mince the garlic.
- If using fresh corn, slice it off the cob. Drain canned corn, or thaw frozen corn if needed.
- Measure out your spices so they’re ready to sprinkle in when needed.
Step 2: Cook the Ground Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 2–3 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the ground chicken, breaking it up with a spoon as it cooks. Season with chili powder, cumin, paprika, and a pinch of salt and pepper.
- Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and fully cooked.
Step 3: Add the Corn
- Stir in the corn (fresh, frozen, or canned) and mix well with the chicken.
- Let the mixture cook for another 2–3 minutes, allowing the corn to warm through and absorb the spices.
Step 4: Make the Creamy Sauce
- In a small bowl, whisk together mayonnaise, sour cream, and the juice of one lime until smooth.
- Stir in the crumbled cotija cheese and adjust the seasoning with a little salt if needed.
Step 5: Combine and Serve
- Pour the creamy sauce over the chicken and corn mixture, stirring to coat everything evenly.
- Cook for an additional 2 minutes, letting the flavors meld beautifully.
Step 6: Plate and Garnish
- Serve hot with your choice of warm tortillas, rice, or tortilla chips.
- Garnish with fresh cilantro, extra cotija cheese, and a wedge of lime on the side for that final zesty touch.
Notes
Nutrition Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 4g
- Protein: 28g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 3g
- Sodium: 560mg