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Mexican Street Corn Chicken Dip
Yield: 3-4
Nicole Kendrick
@goldengracekitchen
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Seasoned Chicken
2
1/2 teaspoon
smoked paprika
1/4 teaspoon
onion powder
1/4 teaspoon
chili powder
1/4 teaspoon
dried oregano
1/8 teaspoon
ancho chili powder
1/2 teaspoon
salt
1/2 tablespoon
garlic olive oil
- In a small bowl, coat chicken pieces in olive oil and seasonings.
- Cook in the air fryer on 370°F for 7 minutes.
- Flip the pieces and fry for an additional 6-7 minutes until the internal temperature reaches 165°F.
- Cool slightly and dice into small pieces.
Mexican Street Corn
4 cups
corn kernels*
1 tablespoon
avocado oil
1/2 cup
plain yogurt
3 tablespoons
lime juice
4-5
mini red sweet peppers, diced
1/2
red onion, diced
1/2
jalapeno, diced
1/2 cup
fresh cilantro, chopped
1/4 teaspoon
chili powder
1/2 teaspoon
paprika
1/4 teaspoon
cumin
1/4 teaspoon
garlic powder
1/4 teaspoon
dried oregano
1 teaspoon
salt
1/3 cup
cotija cheese, crumbled
1 teaspoon
garlic olive oil
- Combine all of the dry seasonings in a small bowl: chili powder, paprika, cumin, garlic powder, oregano, and salt.
- Heat avocado oil in sauté pan over medium heat and add the corn and jalapeno.
- Char for about 3 to 4 minutes until roasted, stirring occasionally.
- In a medium sized bowl, mix garlic olive oil, lime juice, yogurt and cotija cheese along with the dried seasoning mix. Stir until evenly mixed.
- Place the roasted corn & jalapenos along with the diced chicken, onions, peppers and yogurt sauce in a large bowl and mix until well combined.
- Stir in chopped cilantro and additional crumbled cheese if desired.
- Serve with tortilla chips.
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Mexican Street Corn Chicken Dip
Nicole Kendrick
@goldengracekitchen
Yield: 3-4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Seasoned Chicken
2
1/2 teaspoon
smoked paprika
1/4 teaspoon
onion powder
1/4 teaspoon
chili powder
1/4 teaspoon
dried oregano
1/8 teaspoon
ancho chili powder
1/2 teaspoon
salt
1/2 tablespoon
garlic olive oil
- In a small bowl, coat chicken pieces in olive oil and seasonings.
- Cook in the air fryer on 370°F for 7 minutes.
- Flip the pieces and fry for an additional 6-7 minutes until the internal temperature reaches 165°F.
- Cool slightly and dice into small pieces.
Mexican Street Corn
4 cups
corn kernels*
1 tablespoon
avocado oil
1/2 cup
plain yogurt
3 tablespoons
lime juice
4-5
mini red sweet peppers, diced
1/2
red onion, diced
1/2
jalapeno, diced
1/2 cup
fresh cilantro, chopped
1/4 teaspoon
chili powder
1/2 teaspoon
paprika
1/4 teaspoon
cumin
1/4 teaspoon
garlic powder
1/4 teaspoon
dried oregano
1 teaspoon
salt
1/3 cup
cotija cheese, crumbled
1 teaspoon
garlic olive oil
- Combine all of the dry seasonings in a small bowl: chili powder, paprika, cumin, garlic powder, oregano, and salt.
- Heat avocado oil in sauté pan over medium heat and add the corn and jalapeno.
- Char for about 3 to 4 minutes until roasted, stirring occasionally.
- In a medium sized bowl, mix garlic olive oil, lime juice, yogurt and cotija cheese along with the dried seasoning mix. Stir until evenly mixed.
- Place the roasted corn & jalapenos along with the diced chicken, onions, peppers and yogurt sauce in a large bowl and mix until well combined.
- Stir in chopped cilantro and additional crumbled cheese if desired.
- Serve with tortilla chips.
