Mexican Street Corn Chicken Dip by @raziyyz

30 min

6 servings

🍗

450 g

Chicken breast

🫒

5 ml

Olive oil

🍋

25 g

Lime

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

0.7 g

Chili powder

🧄

45 ml

Garlic

🌽

450 g

Corn

🧅

200 g

Red onion

🌶️

30 g

Jalapeño

🧈

10 g

Butter

🧀

230 g

Light cream cheese

🥣

120 g

Greek yogurt

🌿

4 g

Cilantro

🫙

15 g

Tajin

🧀

50 g

Parmesan cheese

  1. Cube
    • chicken breast

    Cube the chicken breast into bite-size pieces and place it in a mixing bowl.

  2. Add
    • olive oil
    • lime
    • salt

    Add olive oil, lime juice, salt, black pepper, chili powder, and 1 tablespoon garlic spread to the chicken; mix until coated.

  3. Heat
    • chicken breast

    Heat a skillet over medium-high heat and cook the marinated chicken for 6 to 8 minutes, until browned and cooked through.

  4. Transfer
    • chicken breast

    Transfer the cooked chicken to a bowl and keep it aside.

  5. Add
    • butter
    • corn
    • red onion

    Add butter to the same skillet, then add corn, red onion, and jalapeño pepper.

  6. Cook
    • corn
    • red onion
    • jalapeño pepper

    Cook the vegetables over medium heat for 5 to 7 minutes, stirring until the onion and jalapeño are softened.

  7. Add
    • light cream cheese
    • fat-free plain Greek yogurt

    Add light cream cheese and Greek yogurt to the skillet; stir until the mixture is melted and smooth.

  8. Stir
    • cilantro
    • Tajín seasoning
    • Parmesan cheese

    Stir in cilantro, Tajín seasoning, Parmesan cheese, and the remaining 1 tablespoon garlic spread.

  9. Fold
    • chicken breast
    • Corn

    Fold the cooked chicken into the creamy corn mixture and heat for 2 minutes.

  10. Serve

    Serve the dip warm after removing it from the heat.

Mexican Street Corn Chicken Dip by @raziyyz

30 min

6 servings

🍗

450 g

Chicken breast

🫒

5 ml

Olive oil

🍋

25 g

Lime

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

0.7 g

Chili powder

🧄

45 ml

Garlic

🌽

450 g

Corn

🧅

200 g

Red onion

🌶️

30 g

Jalapeño

🧈

10 g

Butter

🧀

230 g

Light cream cheese

🥣

120 g

Greek yogurt

🌿

4 g

Cilantro

🫙

15 g

Tajin

🧀

50 g

Parmesan cheese

Preparation Steps

  1. Step 1/10

    Cube the chicken breast into bite-size pieces and place it in a mixing bowl.

    🍗chicken breast
    🔪knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/10

    Add olive oil, lime juice, salt, black pepper, chili powder, and 1 tablespoon garlic spread to the chicken; mix until coated.

    🫒olive oil
    🍋lime
    🧂salt
    ⚫black pepper
    🌶️chili powder
    🧄garlic spread
    🍗chicken breast
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/10

    Heat a skillet over medium-high heat and cook the marinated chicken for 6 to 8 minutes, until browned and cooked through.

    🍗chicken breast
    🥢tongs

  4. Step 4/10

    Transfer the cooked chicken to a bowl and keep it aside.

    🍗chicken breast
    🥢tongs
    🥣mixing bowl

  5. Step 5/10

    Add butter to the same skillet, then add corn, red onion, and jalapeño pepper.

    🧈butter
    🌽corn
    🧅red onion
    🌶️jalapeño pepper
    🥄wooden spoon
    🔪knife
    🪵cutting board

  6. Step 6/10

    Cook the vegetables over medium heat for 5 to 7 minutes, stirring until the onion and jalapeño are softened.

    🌽corn
    🧅red onion
    🌶️jalapeño pepper
    🥄wooden spoon

  7. Step 7/10

    Add light cream cheese and Greek yogurt to the skillet; stir until the mixture is melted and smooth.

    🧀light cream cheese
    🥣fat-free plain Greek yogurt
    🥄wooden spoon

  8. Step 8/10

    Stir in cilantro, Tajín seasoning, Parmesan cheese, and the remaining 1 tablespoon garlic spread.

    🌿cilantro
    🧂Tajín seasoning
    🧀Parmesan cheese
    🧄garlic spread
    🥄wooden spoon
    🥄measuring spoons
    🥄measuring cups

  9. Step 9/10

    Fold the cooked chicken into the creamy corn mixture and heat for 2 minutes.

    🍗chicken breast
    🥄wooden spoon

  10. Step 10/10

    Serve the dip warm after removing it from the heat.

    🥄wooden spoon

Composition

Ingredients

Types

Meat, Fats and Oils, Fruit, Herbs and Spices, Vegetables, Dairy, Herbs

Ingredients

Chicken breast, Olive oil, Lime, Salt, Pepper, Chili powder, Garlic, Corn, Red onion, Jalapeño, Butter, Light cream cheese, Greek yogurt, Cilantro, Tajin, Parmesan cheese

Notes

Chicken breast (cubed), Lime (squeezed), Salt (part of a shared 1/2 tsp salt, pepper, chili powder measure), Pepper (part of a shared 1/2 tsp salt, pepper, chili powder measure), Chili powder (part of a shared 1/2 tsp salt, pepper, chili powder measure), Garlic (toom (garlic sauce/toum), for the chicken marinade, toom, added at the end for extra creaminess and garlic flavor), Corn (fresh or frozen), Red onion (large, diced), Jalapeño (large, diced), Light cream cheese (95% fat free), Greek yogurt (fat free, plain), Cilantro (chopped), Tajin (optional), Parmesan cheese (or cotija cheese)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Lower calorie, Low carbohydrate

Calories

260 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 18g, Fat: 9g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 420mg, Sodium: 510mg, Iron: 1.2mg

Vitamins

Vitamin C: 16mg, Vitamin A: 95mcg, Vitamin B6: 0.5mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

knife, cutting board, mixing bowl, measuring spoons, measuring cups, wooden spoon, tongs

Appliances

Stove

Type

Type

Type Of Dish

Dip, Main Course, Appetizer, Snack

Occasions

Game day, Party, Potluck, Super Bowl

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Mexican, Mexican-American

Geographic

Mexico, North America

Various

Aspect

Texture

Creamy, Chunky, Tender

Flavors

Savory, Garlicky, Tangy, Smoky, Spicy, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Stir well when reheating)