Crockpot Mexican Street Corn & Chicken

Introduction

Crockpot Mexican Street Corn & Chicken is a deliciously flavorful, hands-off dish that brings the bold flavors of Mexican street corn (elote) together with tender, juicy chicken. This one-pot meal is easy to prepare and perfect for busy weeknights or feeding a crowd. The combination of creamy, cheesy corn, tangy lime, and smoky seasonings pairs beautifully with succulent chicken, creating a dish that’s both comforting and full of zest.

I first made this dish when I was looking for something simple yet flavorful to make for a family gathering. The crockpot did all the work, and the result was a meal everyone loved. The kitchen filled with the mouthwatering smell of the smoky, cheesy corn, and the chicken was perfectly tender and juicy. The best part? It’s so easy to customize. You can adjust the level of spice, add extra cheese, or toss in some fresh cilantro for an added burst of freshness.

What’s great about this recipe is how versatile and low-maintenance it is. Just toss everything into the crockpot, and in a few hours, you have a hearty, satisfying meal that will impress anyone. Whether you serve it on its own or with rice or tortillas, this dish is sure to become a favorite!

Perfect for:

• Weeknight dinners
• Family gatherings
• Taco night
• Meal prep
• Mexican food lovers

Why You’ll Love This Crockpot Mexican Street Corn & Chicken

Here’s why Crockpot Mexican Street Corn & Chicken will become your go-to recipe:

• Easy to Make: With the help of your slow cooker, this dish practically makes itself. Just throw everything in, set it, and let it cook!
• Flavorful: The combination of spices, lime, and cheese infuses the chicken and corn, making each bite burst with flavor.
• Creamy & Comforting: The creamy corn mixture and the tender chicken make for a satisfying and comforting meal.
• One-Pot Wonder: Everything is cooked together in one pot, making cleanup a breeze.
• Versatile: Serve it on its own, or pair it with rice, tortillas, or a side salad for a full meal.

Preparation and Cooking Time

• Total Time: 4-6 hours (depending on your crockpot setting)
• Preparation Time: 10 minutes
• Cooking Time: 4-6 hours on low or 2-3 hours on high
• Servings: 6-8 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 28g, Carbs: 25g, Fat: 20g

Ingredients

Gather these ingredients to make Crockpot Mexican Street Corn & Chicken:

• 4 boneless, skinless chicken breasts (or thighs for a juicier option)
• 2 cups frozen corn kernels (or 4 cups fresh corn if in season)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese (or feta if you can’t find cotija)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Juice of 1 lime (plus extra wedges for serving)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Optional: Jalapeño slices for extra heat

Ingredient Highlights

• Chicken Breasts or Thighs: Boneless, skinless chicken is a great choice for this recipe because it cooks tender and juicy in the crockpot.
• Corn: Frozen corn is convenient and quick, but fresh corn can also be used for a fresher, more vibrant taste.
• Cotija Cheese: This salty, crumbly cheese adds the perfect touch of creaminess and flavor, but you can use feta as a substitute if needed.
• Sour Cream & Mayonnaise: The combination of sour cream and mayo creates a creamy, tangy sauce that coats the chicken and corn beautifully.
• Spices: Chili powder, cumin, smoked paprika, and garlic powder give the dish that signature Mexican street corn flavor.

Step-by-Step Instructions

Follow these steps to create your Crockpot Mexican Street Corn & Chicken:

Prepare the Ingredients:

1. Layer the Chicken: Place the chicken breasts (or thighs) at the bottom of the crockpot. Season with a pinch of salt and pepper.
2. Add the Corn: Pour the frozen corn kernels (or fresh corn) over the chicken in the crockpot.
3. Make the Sauce: In a small bowl, combine the sour cream, mayonnaise, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir in the lime juice and mix well.
4. Add the Sauce: Pour the creamy sauce mixture over the chicken and corn, making sure the chicken is well-covered with the sauce.
5. Cover and Cook: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is fully cooked and shreds easily with a fork.

Finish the Dish:

6. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the creamy corn sauce.
7. Add the Cheese: Stir in the cotija cheese (or feta) until it melts into the sauce and coats the chicken and corn.
8. Garnish and Serve: Garnish with fresh cilantro and a squeeze of lime juice. Optionally, add sliced jalapeños for an extra kick.

How to Serve Crockpot Mexican Street Corn & Chicken

Crockpot Mexican Street Corn & Chicken is a versatile dish that can be served in many ways:

• On its own: Serve as is for a hearty, comforting meal.
• With Rice: Pair with rice to make a more filling meal. Spanish rice or cilantro-lime rice would complement the flavors beautifully.
• With Tortillas: Use the chicken and corn mixture as a filling for tacos or burritos. Top with additional cheese, avocado, and salsa.
• With a Side Salad: Serve with a fresh salad to balance out the richness of the dish.
• With Chips: Serve with tortilla chips for a fun appetizer or side dish.

Additional Tips for Crockpot Mexican Street Corn & Chicken

Here are some tips to ensure your Crockpot Mexican Street Corn & Chicken turns out perfectly:

• Adjust the Heat: If you like it spicier, add more chili powder or a sliced jalapeño to the sauce mixture before cooking.
• Use Chicken Thighs for Juicier Meat: While chicken breasts are lean, chicken thighs are juicier and more forgiving, especially when cooking in a slow cooker.
• Shred the Chicken Well: For the best texture, shred the chicken into small, bite-sized pieces to ensure it mixes well with the corn and sauce.
• Stir Occasionally: If possible, give the mixture a stir halfway through cooking to ensure even cooking, especially if your crockpot tends to have hot spots.
• Creamier Version: For a richer, creamier version, add an extra dollop of sour cream or a splash of heavy cream right before serving.

Recipe Variations for Crockpot Mexican Street Corn & Chicken

Here are 10 variations you can try for Crockpot Mexican Street Corn & Chicken:

• Spicy Chicken: Add a teaspoon of cayenne pepper or chopped fresh chilies to the sauce for an extra spicy kick.
• Vegetarian Version: Replace the chicken with black beans or sautéed mushrooms for a delicious meatless version.
• Elote-Style: After serving, sprinkle the dish with additional cotija cheese and a dusting of chili powder, just like traditional Mexican street corn.
• Add Avocado: Top the dish with freshly diced avocado or guacamole for added richness.
• Bacon: For a smoky, savory twist, add cooked and crumbled bacon to the crockpot before cooking.
• Lime Crema: For a tangy topping, drizzle lime crema over the finished dish.
• Mexican Street Corn Soup: Add chicken broth and extra corn to make a hearty soup version of this dish.
• Cheddar Cheese: Add shredded cheddar cheese in place of cotija for a different cheesy flavor.
• Add Bell Peppers: Stir in diced bell peppers for extra crunch and color.
• Grilled Chicken: If you prefer grilled chicken, cook the chicken separately, then combine it with the corn mixture in the crockpot for the last 30 minutes to warm through.

Freezing and Storage for Crockpot Mexican Street Corn & Chicken

• Freezing: You can freeze the chicken and corn mixture for up to 2-3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.

Special Equipment for Crockpot Mexican Street Corn & Chicken

Here are some special equipment items that will make preparing your Crockpot Mexican Street Corn & Chicken easier:

• Crockpot: A slow cooker is essential for this recipe, ensuring tender chicken and evenly cooked corn.
• Measuring Cups and Spoons: Precise measurements for the spices and ingredients will help achieve the perfect flavor balance.
• Forks for Shredding: Two forks are perfect for shredding the cooked chicken quickly and easily.
• Lime Squeezer: A lime squeezer helps extract all the juice from limes without any seeds.
• Wooden Spoon or Spatula: Stir the ingredients occasionally with a wooden spoon or spatula to mix everything together evenly.

Frequently Asked Questions for Crockpot Mexican Street Corn & Chicken

1. Can I use frozen chicken breasts?
   Yes, you can use frozen chicken breasts in the crockpot. Just make sure to cook it on the low setting for a longer time (around 6-8 hours) to ensure it cooks thoroughly.
2. Can I make this in the Instant Pot?
   Yes, you can make this recipe in the Instant Pot. Use the “Poultry” setting for 15-20 minutes, then shred the chicken and stir in the remaining ingredients.
3. Can I use a different type of cheese?
   Yes, if you can’t find cotija cheese, you can use feta cheese, queso fresco, or even shredded cheddar cheese for a different flavor profile.
4. Can I make this dish spicier?
   Yes, you can add more chili powder, cayenne pepper, or fresh chopped chilies to increase the heat level.
5. How do I know when the chicken is done?
   The chicken is done when it reaches an internal temperature of 165°F (74°C). It should shred easily with a fork when fully cooked.

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Conclusion

Crockpot Mexican Street Corn & Chicken is a flavorful and comforting dish that combines tender chicken, creamy corn, and bold Mexican spices for an unforgettable meal. It’s perfect for busy weeknights or special gatherings, offering a satisfying blend of rich, zesty flavors that will have everyone asking for seconds.

This recipe is incredibly easy to prepare, thanks to the convenience of the crockpot. With minimal prep work, you can sit back and let the flavors meld together into a hearty, crowd-pleasing dish. Serve it on its own, over rice, with tortillas, or alongside a fresh salad for a complete and delicious meal.

I’d love to see how your Crockpot Mexican Street Corn & Chicken turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!